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Crispy Tortillas With Kicked Up Guacamole


  • 2 ripe Haas avocados, peeled, pitted and coarsely chopped
  • 1 fresh jalapeno, seeded and minced
  • 2 tablespoons finely chopped yellow onions
  • 1 teaspoon minced garlic
  • Juice of 1 lime, or to taste
  • 2 tablespoons finely chopped fresh cilantro
  • Hot sauce, to taste
  • Salt and freshly ground black pepper to taste
  • Two and one-fourth cups vegetable oil
  • 6 to 8 corn tortillas cut into bite-size wedges


  • Combine the avocados, jalapeno, onion, garlic, lime juice and cilantro in a mixing bowl and mix well with a fork, mashing the avocados if desired. Season with salt, pepper and hot sauce. Cover and set aside while you prepare the tortillas.
  • Heat the oil in a large, heavy skillet or deep fryer to 360 degrees. Fry the tortilla pieces, in batches, until lightly golden and crispy, 1 to 2 minutes. Drain on paper towels and season with salt and pepper to taste. Serve with the guacamole.