Cut avocados in half and remove seed. Roughly mash flesh in three small bowls, reserve shells for serving.
To the first avocado, stir through the juice of one lime, salt and pepper to taste. Spoon the straight-up avocado and lime guacamole back into one of the avocado shells.
To the second avocado, mix through tomato, red onion, coriander and jalapeno pepper. Add lime juice, salt and pepper to taste. Spoon the avocado salsa fresca guacamole into two reserved avocado shells.
To the third avocado, mix through crushed peas, mint and spring onion. Stir in lime juice, salt and pepper to taste. Spoon the avocado, pea and mint guacamole into two of the remaining avocado shells and top with a sprinkle of chilli flakes.
Serve guacamole-filled shells with tortilla chips and extra lime wedges.