Guacamole

1) Slice the avocados in half and scoop out the flesh. Lightly chop the jalapenos.

2) Combine the avocado, jalapenos, coriander leaves, garlic onion and salt in a food processor or, for best results, mash them together by hand.

3) Serve as a dip with the tacos.

Cook's Notes: This can be stored in the refrigerator, with as little contact with air as possible. If you do store, place the guacamole in a container and cover with a sheet of cling film before closing the container. If it is made to be used right away, it should be used within 24 hours.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.