This post may contain affiliate links. Please read our disclosure policy.
Step up your guac game with this DELICIOUS Grilled Guacamole. The subtly smoky flavor of the grilled veggies really kicks up this easy party appetizer.
Friends! I've made you a plate of what I'm not so humbly calling The Best Freaking Guacamole EVER. Grilled guacamole is going to knock your socks off.
Here's the deal:
Guacamole is the single best dip ever created. Thank you, Mexico. We all owe our chip dipping happiness to you.
Grilled anything also gets best ever status. Smoky little charred bits that are full of flavor and scream EAT ME are always (always!) the best.
Combine those two bests evers and, well, I'm sure you know where this is going.
The one thing we haven't grilled are the avocados. When I said grilled anything is the best, what I really meant was, “Grilled everything EXCEPT avocados is the best.” Cooked avocados IMO are kind of gross. Not 100% ick, but enough that I don't want to go out of my way to cook them.
I know that cooking avocados with eggs in them was all the rage a few years ago, but I couldn't jump on board that trend. Avocados turn a weird form of mushy when cooked and it totally throws me off.
So in this grilled guacamole, we grill everything except the avocados. This way, we keep the avocados delicious while adding the smoky flavor from the grilled veggies.
This grilled guacamole
The smoky flavor of the grilled veggies is subtle, but it changes everything about the guac. If you don't tell your friends that it's grilled guacamole, you're going to hear, “What's going on with this guacamole? Why is it so good?!!”
By grilling the lime, japaleño, shallots, and tomatoes you not only add flavor, but it also changes the veggies in other delicious ways.
The japaleño loses some of its heat so you can use more (and so taste its flavor more) without lighting your mouth on fire.
The shallots also become more subtle when they're cooked. Think about caramelized onions versus raw onions. It's the same deal here. Normally, two shallots would be overwhelming in guacamole, but it totally works once they're grilled.
The tomatoes also soften a little so they blend better into the guacamole. All around, grilled guacamole wins.
Can we have a quick chat about grilled tortillas?
I didn't include the recipe cause I thought you might laugh at me. I mean, who even grills tortilla chips anyway? #weirdo
I wanted the pretty grill marked chips for the pictures, but it turns out they're AMAZING to eat, too. They picked up a ton of smoky flavor from the BBQ and were a lot hardier than regular, store-bought chips.
I won't lie, they were a bit of a pain to make. But if you want an extra special appy to take to a party, they're worth the extra effort.
Here's how you're going to make grilled tortilla chips:
- Start with good-quality tortillas. You don't want those giant, super thin tortillas that you would use if you're making a burrito. Look for small, home-style tortillas.
- Make a stack of 4 or 5 tortillas and cut them into 6 pieces. First cut them in half, then cut each half into thirds. Cut all the tortillas in the pack.
- Place them in a bowl and cover them with a generous amount of oil. Don't skimp on the oil, you want a few good glugs. Toss the tortillas so each piece is well covered in oil.
- Place them on your grill in a single layer and cook them on low heat. Keep an eye on them and flip them a few times as they're cooking. Tap the center of the chips with your tongs to check if they're done. Once they feel hard, remove them from the grill. Don't overdo it and let them burn; they will continue to crisp as they cool.
Subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!
More Guacamole Recipes
- Easy Guacamole Recipe
- Smoky Chipotle Guacamole
- Delicious Apple Guacamole
- Bacon Guacamole with Roasted Garlic and Tomatoes
- Creamy Avocado Sauce
- 2 limes (cut in half)
- 2 medium shallots (peeled and cut in half)
- 1 jalapeño pepper
- 1 handful cherry tomatoes
- 1 tablespoon cooking oil
- 3 large ripe avocados
- Optional: ¼ cup feta cheese
- Sea salt (to taste)
- Oil and preheat your grill to medium-high. Place the limes, shallots, jalapenño pepper, and cherry tomatoes in a bowl and toss with the oil.2 limes, 2 medium shallots, 1 jalapeño pepper, 1 tablespoon cooking oil, 1 handful cherry tomatoes
- Place the limes on the grill cut side down. Toss the rest of the veggies on the grill. Remove the veggies when grill marks appear on ONE side. You want the smoky flavor but you don't want them to be completely cooked.
- When the shallots, pepper, and tomatoes are cool enough to touch, roughly chop them.
- Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Squeeze the grilled limes into the bowl and add the chopped veggies and, if you're using, the feta cheese. Using a fork, mash the avocados and mix in the veggies. Taste the guacamole and season to taste with sea salt.3 large ripe avocados, Optional: ¼ cup feta cheese, Sea salt
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.