Cut each avocado in half lengthwise by cutting into the pit, then rotating the avocado around the knife. One side will have the pit. To remove it, you can carefully tap your knife against the pit and twist to dislodge it, or you can cut the avocado into quarters and remove the pit with your fingers or a spoon.

Use a spoon to scoop the flesh of each avocado into a large bowl.

Use a fork to partially mash and mix the avocados until they are partially broken down. Stop just before you reach your desired consistency for your guacamole.

Add the chopped red onion and tomato.

Add the lime juice, taco seasoning and salt to the bowl.

Use a fork to fold the ingredients into the avocado, mashing everything together a little more until you reach your desired consistency.

Guacamole is best served fresh, but can be stored in an airtight container in the fridge for up to 3 days.