Crush the garlic clove in a mortar with a pinch of coarse salt until it forms a paste.
Finely chop the onion.
Cut the avocados in half lengthwise. Remove the pits using a small spoon or a sharp knife inserted into the pit (be careful!). Scoop out the flesh with a tbsp.
Place the avocado flesh in a small bowl or mixing bowl. Mash it with a fork. Work the avocado purée until it becomes creamy.
The Chef’s Tip
If you're short on time, you can also blend the avocado flesh in a blender.
Immediately pour the lime juice over the purée and stir.
Avocado browns quickly when exposed to air, so it's important to add the lime juice right away to prevent it from turning brown.
Add the salted garlic paste, onions, chili pepper, cumin, and paprika. Mix well.
Taste and adjust the seasoning. Serve with tortillas, those small Mexican corn chips.
Notes
Avocados turn brown quickly, even when refrigerated. So be sure to eat your guacamole soon after making it.