4 ripe avocados
1/2 cup chopped tomato
1/4 cup chopped onion
Dash of Tabasco sauce
2 tablespoons mayonnaise
12 taco shells
1 cup shredded lettuce
1 cup chopped tomato
1/2 cup black olives, pitted, drained and sliced
1 cup shredded Cheddar cheese

Mix together the avocado, tomato, onion, cilantro, lemon juice, salt and Tabasco sauce. Combine well, then mash avocado. Frost top of mixture with mayonnaise and cover with plastic wrap. Refrigerate.

Warm the taco shells in an oven or on the grill on top of aluminum foil. Stir guacamole to incorporate mayonnaise and divide among taco shells. Serve with lettuce, tomato, black olives and shredded Cheddar cheese.

Serves 6 to 8.