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The Best Creamy Fully Loaded Guacamole with Tajin

by | Aug 3, 2021 | Recipes

The buttery, creaminess of fresh ripe avocados is leveled up with fresh tomatoes, red onion, cilantro, jalapeno, sour cream, and a generous dash of Tajin seasoning. Seriously addictive, this Creamy Fully Loaded Guacamole with Tajin will have you dipping chip after chip after chip.

Angled close up photo of loaded guacamole topped with chopped fresh cilantro in a small blue bowl in a larger bowl full of tortilla chips.

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These days, you wouldn’t believe what I’m about to say if you were near me and a bowl of this dreamy, creamy fully loaded guacamole. This is because when I make this guac, I can’t help but keep going back for more. Honestly, with whatever food shovel I have on hand—tortilla chips, pita chips, pretzels, carrot sticks, you name it.

Ok, are you ready for what I’m about to tell you? I hope you’re sitting down for this and have a hand free to pick your jaw up off the ground.

Angled close up photo of fully loaded guacamole garnished with cilantro served in a small blue bowl. The blue bowl is surrounded by tortilla chips.

I used to loathe avocados. Yes, even when avocado toast made its debut and sudden viral catapult to ubiquitous popularity. I thought the buttery green flesh of a ripe avocado was, yes creamy, but totally meh in flavor. It made a good base for salad dressings because of the smooth, thick consistency it provides. But again, it just had this one note flavor to me.

Even made into guacamole, I would still pass at every opportunity I was given to add it to my food. In line at Chipotle and they offer guac? No thank you, young lady I don’t need that tasteless green goo on my burrito bowl. When friends and I would go out for Mexican food? They would suggest the bowl of fresh guacamole. And I’d resign to the majority while wishing they understood the goodness of queso.

JUMP TO:

INGREDIENTS    SWAPS    TIPS & TRICKS    HOW-TO    RECIPE

Creamy Fully Loaded Guacamole with Tajin

I tried many times to get into all the rage for guacamole and avocados. Straight guacamole made of just avocados with the slightest bit of onion, tomato, and fresh lime juice—nope. Guacamole that added in some heat through diced jalapeno or a hot sauce—nope.

Guacamole that leaned on pico de gallo and incorporated a bit more tomato plus some cilantro—ok, getting closer. But this guac def needs more pico de gallo.

It wasn’t until we ordered burritos one night through a local eatery that I stumbled upon a version that worked. We’d asked for the pico, guac, and sour cream “on the side”. And then used none of it on the actual burritos. Being I have a deep desire to not waste food, I didn’t want to just trash the condiments. So I threw all caution to the wind and mixed everything together.

Angled close up photo of fully loaded guacamole topped with fresh chopped cilantro. The guacamole is served in a small blue bowl and surrounded by tortilla chips.

Sour Cream Cuts Through the Richness of the Avocado

Somehow, the tang of the sour cream is what had been missing for me. It contrasts so nicely with the buttery, creamy avocado. Finally, I felt there was some dimension going on! It still needed more pico de gallo though to break through the richness of the avocado. And a bit more lime juice.

From then on, every time we ordered from that eatery, I’d get the toppings on the side. I’d play around with ratios and ended up finding one that worked for me. I could finally be one of the cool kids who “likes” avocado and guacamole.

We ordered *a lot* from that eatery. So I was basically having my Creamy Fully Loaded Guacamole on a regular basis. And, I was totally satisfied. Like there was nothing left that needed to be added to the mix…until I came across Tajin.

Close up photo of loaded guacamole served in a blue bowl and garnished with cilantro and tajin seasoning. The blue bowl is surrounded by tortilla chips.

What is Tajin?

Tajin is a powdered seasoning that combines crystals of dehydrated lime and sea salt with flecks mild chili peppers. It’s mildly spicy, but very zippy due to the lime. You get a subtle smokiness from the chili peppers and a bright pop of citrus. It’s a widely used spice in Mexico as chili and lime is a common flavor combination in Mexican cuisine. Often, it is used on fresh fruits like mangoes, pineapple, and watermelon and fresh veggies like jicama and cucumbers. It’s also often used as a finishing garnish on dishes like Mexican street corn.

The first time that I tried adding Tajin to my Creamy Fully Loaded Guacamole, it was merely on a whim. I thought it would make a nice garnish. Kinda like sprinkles on a cupcake. But to my (pleasant) surprise, that smoky element and quick hit of lime took the guacamole over the top. So it was settled. Henceforth, I will always add Tajin into my guacamole.

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Ingredients For Creamy Fully Loaded Guacamole with Tajin

Overhead photo of ingredients needed to make fully loaded guacamole with tajin. Ingredients include avocado, sour cream, tomatoes, tajin, jalapeno, red onion, cilantro, and lime.
  • Avocado – Avocados are a tricky beast. They can look like they’re ripe, but not be. Or look and feel like they are ripe, but turn out to be overly ripe. The best way to ensure you’ll get a dreamy Creamy Fully Loaded Guacamole is to use really ripe avocados. If the avocado gives in a bit when you gently squeeze it, then it’s probably just past it’s peak freshness and perfect for *this* guacamole.
  • Roma Tomato – I like to use Romas because they’re easy to deseed and they have a nice firm flesh.
  • Red Onion – Red onion is my preferred onion of choice for pico de gallo and this guacamole. It’s not too sharp, but also not very sweet. It’s a nice balance of those two qualities, which makes it perfect for this guac.
  • Jalapeno – I like to use a bit of jalapeno in my guacamole because I want a bit of a kick. Sometimes I go big with the kick, and sometimes I dial it back, but I always want that kick.
  • Lime Juice – Lime juice is a traditional ingredient in guacamole. My recipe for this Creamy Fully Loaded Guacamole calls for significantly more. The lime juice and sour cream cut through the richness of the avocado without affecting the creamy mouthfeel.
  • Sour Cream – I use the full fat kind. If I’m going to be making this guacamole, I’m already ruining my macro or calorie goals for that day. So I might as well just live it up. YOLO (as the kids used to say)!
  • Cilantro – Cilantro is central to this fully loaded guacamole because it’s key to pico de gallo. This guac is what it’d be like if traditional guacamole and pico de gallo had a baby together.
  • Tajin Seasoning – The final puzzle piece of Creamy Fully Loaded Guacamole with Tajin is as the name states—Tajin. It’s often found in supermarkets on the International foods aisle. I’ve seen some smaller grocery stores display it near the fresh fruits that people typically use it on. If you can’t find it near you, you can always find it online.

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Pinterest graphic to pin recipe for fully loaded guacamole.

Ingredient Swaps & Variations

  • Beefsteak Tomatoes – If you have fresh beefsteak or slicer tomatoes from your garden or can get them fresh from a local farmer’s market, they too can work wonderfully in this Creamy Fully Loaded Guacamole. If you’re getting them from the grocery store, however, I would advise against them.
  • Cherry or Grape Tomatoes – If you can’t get your hands on some fresh beefsteak/slicer beauties, the other swap for Roma tomatoes that I would suggest are cherry or grape tomatoes. Quarter them and then toss right in as you would diced Romas.
  • Serrano Pepper – If you can’t get enough heat for your liking with jalapeno, then give a finely diced serrano pepper a try in this guacamole.
  • White or Yellow Onion – Red onions aren’t your thing? No worries! Swap it out with white onion. White onion will bring more bite to the table and be a little more pungent. Yellow onion won’t bring as much bite as a white onion, but it’s still a better swap for red onion than a sweet onion would be.
  • Plain Greek Yogurt – So, I haven’t actually tested this ingredient as a swap because we generally always have sour cream on hand. However, plain greek yogurt and sour cream taste very similar. Given this, I would venture that it’s a pretty good swap for sour cream. The only really noticeable difference between sour cream and plain greek yogurt is that the yogurt is a much thicker consistency. This fully loaded guacamole has a pretty loose dip consistency, so if you prefer a thicker dip then the yogurt will be a great swap. If you like the looser consistency, you may need to water the yogurt down a little bit.

Recipe Tips & Tricks

What to Remember – Remember to feel your avocados before buying them instead of just looking at them. You want them to give in a little bit with slight pressure from your fingertips. If the flesh gives in a lot, pass on the avocado because it is more ripe than you’ll want for this recipe. If the flesh doesn’t give in at all, buy the avocado if you’re planning on making this fully loaded guacamole in 2-3 days. This should give enough time for the avocado to fully ripen.

Ways to Use Creamy Fully Loaded Guacamole Leftovers – Leftover guacamole obviously makes a great addition to tacos and burritos, but have you tried adding a dollop to your scrambled eggs? It’s so good! Go one step further and make breakfast nachos. Use tater tots as your base and top with heaps of taco-seasoned ground beef, chicken, or turkey. Then, top with your usual nacho toppings and finish off with some of my Creamy Fully Loaded Guacamole. It’s dangerously delicious!

Macro photo of loaded guacamole garnished with cilantro and tajin.

Recipe Notes

Storage – Store leftovers of this Creamy Fully Loaded Guacamole in an airtight glass or plastic storage container. The leftovers will stay fresh for 2-3 days. After this, the guacamole won’t look as visually appealing. However, it will still be safe to eat up to 7 days after you make it.

Servings & Nutrition – One serving of this Creamy Fully Loaded Guacamole with Tajin is 1/2 cup. This recipe makes 6 servings. Each serving has approximately 212 calories, 17 g of carbohydrates, 3 g of protein, 17 g of fat, and 7 g of sugar. For the full recipe and additional nutritional information, please see the recipe card below.

Overhead close up of loaded guacamole. The guacamole is in a blue bowl and topped with tajin and cilantro. The bowl is surrounded by tortilla chips.

How to Make Creamy Fully Loaded Guacamole with Tajin

Step 1. Cut the avocados in half and remove the pit. Scoop the flesh of the avocado into a large mixing bowl.

Angled overhead photos of steps 1 and 2 of how to make fully loaded guacamole. The top photo shows avocado that's been scooped into a large mixing bowl. The bottom photo shows avocado being mashed with a potato masher.

Step 2. Using a potato masher or a fork, mash the avocado.

Step 3. Dice the tomato, onion, and jalapeno and chop the cilantro. Add to veggies, cilantro, sour cream, and Tajin to the mixing bowl with the avocado.

Photos of steps 3 and 4 of how to make fully loaded guacamole. The top photo shows all ingredients in a large mixing bowl before being mixed together. The bottom photo is the mixed loaded guacamole in a blue serving bowl with cilantro and tajin as garnish.

Step 4. Add in the lime juice and then stir all ingredients thoroughly to combine. Transfer to a serving bowl and garnish with additional cilantro, additional Tajin, or both.

Angled close up photo of a caucasian hand dipping a tortilla chip into a small blue bowl filled with fully loaded guacamole that's surrounded by tortilla chips in a larger bowl.

If you make this recipe, tag me in your photos on Instagram—I love seeing what you guys decided to make!

Frequently Asked Questions

How can I make this Creamy Fully Loaded Guacamole more spicy?

You’ve got several options for increasing the heat in this dreamy, creamy dip. You could add more of the jalapeno that the recipe calls for, you could swap the jalapeno out for a hotter pepper like a serrano or habanero, or you could add in some of your favorite hot sauce.

Can guacamole be made ahead of time?

Technically, yes guacamole can be made ahead of time. But, avocados are sensitive to oxygen so that beautiful, creamy green flesh inside begins to darken and eventually turn brown the longer it comes into contact with air. So, you can make guac ahead of time, but it may not look the prettiest by the time you’re ready to eat/serve it. The acid from the lime juice helps keep the oxidization at bay a little longer, but can’t fully prevent it. So it’s best to make guacamole just before you intend to serve it and ensure it looks as delicious as it tastes.

What can I substitute for the cilantro in this guacamole?

Honestly, cilantro is a one of a kind herb. There’s not really anything else that tastes like it out there. But, if you’re one of those unlucky folks for whom cilantro tastes like soap I totally get why you wouldn’t want it in your guacamole! That said, if it were me, I would give flat leaf parsley a try in place of the cilantro. Flat leaf parsley will give a similar look visually as cilantro, though the taste is more grassy than cilantro. For this reason, if you decide to try chopped parsley, I suggest you only use 1 to 1 1/2 tbsp of it.

Other Recipes You May Enjoy

loaded guacamole served with a bowl of tortilla chips

Fully Loaded Guacamole

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes

Fresh, ripe avocados are leveled up with fresh tomatoes, red onion, cilantro, jalapeno, sour cream, and a generous dash of Tajin seasoning.

Ingredients

  • 3 avocados
  • 2 Roma tomatoes, diced
  • 1/2 small onion, finely diced
  • 1 small jalapeno, finely diced
  • Juice of 1 small lime
  • 1/4 cup sour cream
  • 3 tbsp chopped cilantro, more for garnish if desired
  • 1 tsp Tajin seasoning
  • salt to taste (optional)

Instructions

1. Cut avocados in half and use a sharp knife to remove the pit from the flesh.

2. Scoop the flesh out of the avocado skin and into a large mixing bowl.

3. Use a potato masher or a fork to mash the avocado until creamy and mostly smooth.

4. Dice the tomato, onion, and jalapeno.

5. Roughly chop the cilantro.

6. Add the tomato, onion, jalapeno, cilantro, sour cream, and Tajin to the mixing bowl with the mashed avocado.

7. Stir well to thoroughly combine the ingredients.

8. Transfer the guacamole to a serving bowl and garnish with Tajin and additional cilantro.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 6mgSodium: 257mgCarbohydrates: 17gFiber: 8gSugar: 7gProtein: 3g

This nutrition data is provided and calculated by Nutritionix. Please keep in mind that your specific nutritional values may vary based on the brand of ingredients you use to make this recipe.

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Hey there! I’m Krystal, the sassy-mouthed, self-taught, home cook behind the content here at Sweet, Savory & Sassy. I have a deep love for sharing food with people and showing folks just how easy it really is to make dishes that will bring a little extra joy to those you love. There’s nothing like making something special for friends and family and seeing their face light up in delight during that first bite!
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