Dice the red onion finely and mince the jalapeño after seeding it to remove excess heat and seeds. Chop the fresh cilantro and measure out your salt, garlic powder, and cumin into a small bowl. This prep work ensures smooth assembly and prevents the avocado from oxidizing while you're chopping.

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Add the lemon juice and lime juice immediately to prevent browning, then mash to your desired consistency—I prefer leaving some small chunks for texture rather than making it completely smooth. Sprinkle in the spice mixture from Step 1 and fold gently to combine, which helps distribute the garlic powder and cumin evenly throughout.

Add the diced red onion, minced jalapeño, and chopped cilantro from Step 1 to the mashed avocado mixture. Fold gently until just combined, being careful not to overmix. Taste and adjust seasoning if needed. I like to add the vegetables at the end rather than mixing them in earlier because it keeps them crisp and fresh rather than getting mushy.

Transfer the guacamole to a serving bowl and serve immediately with tortilla chips on the side. If you need to make it ahead, press plastic wrap directly onto the surface of the guacamole to minimize air exposure and prevent browning.