Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the red onion and roma tomato, seed and finely mince the jalapeño (leave seeds in for more heat), and chop the cilantro. Squeeze the limes so you have about 2 tablespoons of juice.

Mash and season

Using a fork or potato masher, mash the avocado to your preferred texture — leave it slightly chunky for best texture. Immediately stir in the lime juice to slow browning. Add kosher salt, black pepper, and optional cumin. Taste and adjust seasoning: add more salt or lime as desired.

Fold in aromatics

Gently fold in the diced red onion, minced jalapeño, diced tomato, and chopped cilantro until evenly distributed. If using, stir in the teaspoon of olive oil for a silkier mouthfeel.

Final adjustments and rest

Taste again and correct salt, pepper, or lime. Let guacamole rest at room temperature for 10 minutes to allow flavors to marry. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 4 hours.

Corn Tortillas & Serving

Warm tortillas

Heat a large skillet or griddle over medium-high heat. Brush each side of the corn tortillas lightly with a bit of neutral oil or spray. Warm tortillas in the dry skillet 20–30 seconds per side until they are pliable with faint char marks. Keep warmed tortillas wrapped in a clean kitchen towel or a low oven (150°C / 300°F) to stay warm.

Plate and finish

Spoon guacamole into a shallow serving bowl and smooth the top slightly. Drizzle a scant extra-virgin olive oil if desired and sprinkle with coarse sea salt. Arrange warm corn tortillas on the side and serve with lime wedges for squeezing.