Cook bacon in a skillet over medium heat. Transfer to a paper towel lined plate and allow to cool. Once cool crumble into pieces.

Cut the avocados in half lengthwise and remove the pit. Scoop the flesh of the avocado into a bowl. Mash the avocado with a fork, until mostly smooth.

Mix in lime juice, cumin, chili powder, red onion and salt. Stir in bacon. Chill for at least 30 minutes to give the flavors a chance to meld.

When you are ready to cook the wontons, place 1 heaping teaspoon of the guacamole in the center of the wonton wrapper. Dip your finger into a bowl of water and run your finger along the edges of the wrapper. Fold bottom corner of the wrapper over the filling and press all edges to close the wrapper, you’ll have a triangle. For presentation purposes, with the top of the triangle facing away from me, I folded up the left and right corners, but it is not necessary.

Heat 1 inch of oil in a pan to 350 degrees. Fry wontons, in batches if necessary, until golden brown. About 1 minute. Transfer to a paper towel lined plate and sprinkle with kosher salt. Allow to cool several minutes. Serve.