Cut avacado in half and remove pits. Peel or scoop out pulp. Mash with fork; blend in lemon juice. Season to taste with salt and coriander. Add chopped chiles. Serve with tortilla chips as dip or as topping for tacos, quesadillas, or enchiladas. Note: If desired, add few drops pressed fresh garlic and/or 2 tbsps. Grated minced onion; garnish with 1 small ripe tomato, peeled and chopped. Makes about 1 2/3 cups. Formatted by Mary Wilson, BWVB02B.