Start by preparing all your fresh ingredients before you cut into the avocados. Finely mince both the red onion and jalapeño, making sure to discard the jalapeño seeds to keep the heat level mild. Chop the cilantro, cut the strawberries into consistent 1/4-inch dice, and both zest and juice the limes. Getting these components ready beforehand prevents the avocados from oxidizing and ensures a quick assembly once they're opened.

Cut each avocado in half lengthwise, twist to separate, remove the pit, and scoop out the flesh into a mixing bowl. Right away, add the lime juice and sea salt—the acidity prevents oxidation while the salt begins to season the fruit. Use a fork or masher to break down the avocado to a chunky consistency, leaving some texture rather than creating a completely smooth purée, which helps the dip hold its structure.

Add the crumbled goat cheese first, folding it through the mashed avocado until it's well distributed and contributes its tangy creaminess. Then fold in the minced red onion and jalapeño, stirring just enough to combine them evenly throughout the mixture.

Add the chopped cilantro, diced strawberries, lime zest, honey, and black pepper, folding everything together with a light hand. The strawberries go in last to preserve their shape and vibrant color. Taste the mixture and adjust the seasoning, remembering that the goat cheese has already contributed salt, so go easy with any additional seasoning.

Spoon the guacamole into a serving bowl and serve immediately alongside sturdy tortilla chips. If you need to prepare it in advance, press a layer of plastic wrap directly against the surface to minimize air contact and slow down browning.