Celebrate any occasion with five guacamole recipes feat. Party Pak

Introducing Party Pak – our newest arrival. The perfect pak for a party, these jumbo-sized avocados are a celebration that’s waiting to happen. All the goodness you expect from West Pak avocados, in a handy grab-and-go bag brimming with everyone’s favorite green fruit. 

5 Ways to Enjoy Guacamole

Ultimate Guacamole

Dive in for ultimate chip dipping with this fully loaded guacamole recipe. Enjoy the creamy goodness of avocados with the added zing of green onions and red and green peppers. 

Serving Size: 2-4


  • 2 ripe avocados, seeded, peeled
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 1 small tomato, finely chopped
  • 1/4 cup red or white onion, finely chopped
  • 1/4 cup green onions
  • 1/4 cup green peppers
  • 1/4 cup red peppers
  • 1/8 tsp hot sauce
  • Sea salt to taste


  1. Place avocados in a bowl and mash with a fork.
  2. Mix in lime juice and garlic.
  3. Stir in remaining ingredients and serve.


Guac Bites (Guacatizers)

A perfect light snack or appetizer, these mini bites of avocado goodness are ideal for any noshing needs. These guac-topped cheesy shells are delicately seasoned but are fully customizable to suit any palate. 

Makes 12


  • 2 cups cheddar cheese, shredded
  • 1 ripe avocado, chopped
  • 1 tsp lime juice
  • 1 small clove garlic, minced
  • 1 tomato, finely chopped
  • 2 Tbsp cilantro, finely chopped
  • salt to taste


  1. Preheat the oven to 375° and line a large baking sheet with parchment paper. 
  2. Place approximately 2 Tbsp cheddar a few inches apart on the baking sheet. 
  3. Bake about 6 minutes until bubbly. 
  4. Let cool on the baking sheet for 1 minute.
  5. Grease the bottom of a mini muffin tin with cooking spray.
  6. Place the sections of melted cheese on the bottom of a mini muffin tin. Fit with another inverted muffin tin (or mold with your fingers) and let cool for 10 minutes before removing from the tin. 
  7. While cheese cups are cooling, place avocado, lime juice, garlic, tomato, cilantro, and salt in a bowl and toss until mixed. 
  8. Fill cheese cups with avocado mixture and enjoy.

 Note: you can replace cheese cups with corn or flour tortilla, puff pastry, or cornmeal versions.


Stacked Chicken Tostadas 

A classic Mexican dish, this stacked tostada offers tender chicken breast, jack cheese, and guac in a sure-to-please meal. To personalize, switch out the protein for carne asada or carnitas, or go vegetarian with black beans.

Serves 2


  • 2 skinless, boneless chicken breasts
  • 1 cup chicken broth
  • 1 clove garlic, minced
  • 1 lime, juiced
  • Salt and pepper to taste
  • 6 small tortillas (corn or flour)
  • ¼ cup vegetable oil
  • 2 cups jack cheese, shredded
  • ¼ cup cilantro, chopped
  • ½ cup tomatoes, diced
  • ¼ cup sour cream
  • ½ cup guacamole


  1. Place chicken breasts in a slow cooker (crockpot) with chicken broth, garlic, salt, pepper, lime juice, and simmer (adding more water as needed) until meat is tender. Shred with a fork, cover, and set aside.
  2. Heat oil in a skillet or frying pan. Gently slide a tortilla into oil and fry on both sides for a couple of minutes or until lightly crisp. Remove from oil and pat dry. 
  3. Place a tortilla on a plate and top with shredded chicken and cheese. Add another tortilla on top and layer with more chicken and cheese—stack one more tortilla. Top with chicken, cheese, tomatoes, guacamole, and sour cream, and then sprinkle with cilantro. 
  4. Serve immediately.


Shrimp Quesadillas with Guacamole

The ideal guac-dippers when you want more of a meal, these shrimp quesadillas are a fan favorite. They are simple to make and easy to enjoy, leaving everyone happily fulfilled. 

Serves 2


  • 1 lb shrimp, peeled, veined 
  • 1 clove garlic, minced
  • 2 limes, juiced
  • ¼ tsp sea salt
  • 1 tsp red pepper
  • 2 Tbsp olive oil
  • ¼ cup cilantro, chopped
  • 2 large flour tortillas
  • 1 cup jack cheese, shredded
  • 1 cup guacamole


  1. Place shrimp into a shallow bowl. Add olive oil, lime juice, garlic, sea salt, and red pepper. Toss lightly—marinade in the refrigerator for at least 1 hour.
  2. Add shrimp mixture to a heated skillet and cook until shrimp lose the translucent quality.
  3. Layer cheese, shrimp, and cilantro on half of a flat tortilla. Fold the tortilla over—grill in a hot skillet for a couple of minutes on each side.
  4. Serve immediately with a side of guacamole.

Guac-Topped Sweet Potatoes

A hearty dish with a pop of feta and pomegranate tang, these guacamole sweet potatoes are both healthy and tasty. They are the perfect balance of sweet and savory and make mealtime a memorable experience.

 Serves 4


  • 2 sweet potatoes 
  • 2 Tbsp oil
  • 2 ripe avocados, pitted, skinned
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup pomegranate seeds 
  • 1/4 cup  cilantro, finely chopped
  • Salt and pepper to taste


  1. Preheat the oven to 425˚.
  2. Line a baking sheet with parchment paper.
  3. Scrub sweet potatoes to remove any dirt and debris.
  4. Slice sweet potatoes in half lengthwise and drizzle with oil. Place cut-side down on the baking tray, pierce 3-4 times with a fork, and salt and pepper as desired.
  5. Bake for 25-40 minutes until tender.

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