At Des Moines restaurant Tacos Mariana's, the classic avocado-lime-cilantro mash is doctored with cucumber, Cotija cheese, and chiles -- the result is one of the best guacs we've ever tasted.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

10 mins
10 mins
1 1/4 cups


Ingredient Checklist


Instructions Checklist
  • Scoop avocado into a medium bowl. Add onion, cilantro, lime juice and salt. Mash well with a potato masher or fork, until no large chunks of avocado remain.

  • Add cucumber, Cotija and tomato. Stir with a fork to break up cheese and combine well. Serve garnished with chopped chile and a sprinkle of extra cheese.

*Prep Tip

Warning: These tiny guys are kicky! In Mexico, they're called cola de rata (rat's tail) chiles, but in the States, they're usually marketed as an Asian ingredient.

Tortilla Chips

Want to go all out and fry your own chips like at a Mexican restaurant? Start by Lining a baking sheet with paper towels. Cut a stack of corn tortillas into sixths. In a large heavy skillet or pot, heat about 1 inch vegetable oil over medium heat to 365°. Add tortilla wedges to hot oil in small batches. Cook until golden brown, 1 to 2 minutes, turning once. Remove from oil with a slotted spoon; drain on paper towels, then sprinkle lightly with salt.

Nutrition Facts

34 calories; fat 3g; cholesterol 3mg; saturated fat 1g; carbohydrates 2g; mono fat 2g; insoluble fiber 1g; protein 1g; vitamin a 65.3IU; vitamin c 2.1mg; niacin equivalents 0.3mg; folate 13.6mcg; vitamin b12 0.1mcg; sodium 56mg; potassium 86mg; calcium 26mg; iron 0.1mg.