Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Classic Guacamole Dip (Fresh, Creamy & Flavorful)

Sarah Smith
Nov 2, 2025
2 min read

Updated: Dec 24, 2025

Guacamole with diced tomatoes, cilantro, and lime wedge in a brown bowl, surrounded by tortilla chips on a wooden surface.

There’s nothing quite like a bowl of homemade guacamole — creamy, zesty, and loaded with fresh ingredients. It’s the ultimate dip for chips, Crispy Birria Tacos, Mexican Beef Burritos, or just about anything you can scoop it on!

This classic guacamole recipe keeps things simple and authentic. Made with ripe avocados, lime juice, onions, and cilantro, it’s everything you love about fresh Mexican flavor in one irresistible bowl. “Pair with Mexican Rice to round out your fiesta table.”

Recipe Card

Servings: 6 Prep Time: 10 minutes Total Time: 10 minutes

Ingredients

3 ripe avocados
1 small lime, juiced (or to taste)
¼ cup finely chopped red onion
1 small tomato, diced (optional)
1 clove garlic, minced
1 jalapeño, finely diced (optional for heat)
2 tablespoons fresh cilantro, chopped
Salt and black pepper, to taste

Instructions

Mash the Avocados: Cut avocados in half, remove pits, and scoop the flesh into a medium bowl. Mash with a fork until smooth but still slightly chunky.
Add the Flavor: Stir in lime juice, onion, tomato (if using), garlic, jalapeño, cilantro, salt, and pepper. Mix gently until well combined.
Adjust and Serve: Taste and adjust seasonings as needed — add more lime for brightness or salt for flavor. Serve immediately with tortilla chips or as a topping for tacos, fajitas, or burritos.

Tips for Perfect Guacamole

Choose ripe avocados that yield slightly when squeezed.
Add lime juice right away to prevent browning.
For extra flavor, stir in a pinch of cumin or a splash of hot sauce.
Press plastic wrap directly on the surface when storing to keep it fresh and green.

Final Thoughts

This Classic Guacamole Dip is fresh, creamy, and bursting with flavor — the perfect side or snack for any occasion. Quick to make and always a hit, it’s a must-have recipe for taco night, parties, or simple snacking.

FAQ

Q: How do I keep guacamole from turning brown? Cover tightly with plastic wrap pressed directly onto the surface, or add extra lime juice to slow browning.

Q: Can I make guacamole ahead of time? Yes — but it’s best made within 2–3 hours of serving for the freshest flavor.

Q: What avocados work best? Ripe Hass avocados are ideal — soft but not mushy.

Q: Can I make guacamole spicy? Yes — add jalapeños, serranos, or a pinch of cayenne for heat.

Q: How long does guacamole last? Refrigerate for 1–2 days. Stir before serving.