Add lime juice and kosher salt to the avocado. Use a fork or potato masher to mash to your desired texture — slightly chunky is recommended for nachos. Mashing immediately with lime prevents browning.

Fold in aromatics

Gently fold in the finely diced red onion, seeded and diced tomato, chopped cilantro, minced jalapeño, and minced garlic until evenly combined.

Adjust seasoning

Taste and add black pepper, and optional ground cumin. Add more salt or lime juice as needed for brightness. Cover tightly with plastic wrap pressed directly on the surface of the guacamole to prevent oxidation until serving.

Chips

Using store-bought chips

Pour chips into a large serving bowl. If desired, sprinkle with a little fine sea salt to taste and toss gently.

To make homemade chips (optional)

Heat vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Cut corn tortillas into triangles (6 per tortilla). Fry tortilla triangles in batches for 45–60 seconds per side until crisp and lightly golden. Drain on paper towels and immediately season with fine sea salt. Let cool to warm before serving.

Assembly & Garnish

If serving as a nacho plate, spread chips on a large platter and dollop guacamole across the chips, or serve guacamole in a bowl alongside the chips for dipping. Sprinkle optional crumbled cotija or feta and chopped cilantro over the guacamole or chips for extra flavor.

Serve immediately with lime wedges on the side. If you prepared the guacamole ahead, remove plastic wrap, give it a quick stir, adjust seasoning if needed, and serve.