In a bowl, peel, pit, and dice the avocados. Sprinkle the salt, cumin, chili powder, lime juice, minced onion, garlic, and plum tomato. Mix until chunky.
Chop two strips of bacon, and sprinkle into the guacamole as well as one tablespoon of crumbled queso fresco. Mix well and then top with remaining one strip of chopped bacon and one tablespoon of queso fresco. Enjoy immediately.