These stuffed avocados are halved avocados filled with taco-spiced ground beef, then topped with cheddar, sour cream, cilantro and lime juice. The filling is seasoned with chili powder, cumin, garlic powder and onion powder, so it tastes like a taco without the shell. The recipe makes 4 servings of one avocado half each, and it takes 20 minutes.
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The avocado stays raw. Only the meat is cooked, in one skillet, and the carbohydrates come to 6 grams per serving.
What Goes into the Filling
- Ripe avocados (2): the creamy shell. Choose ones that are slightly soft and give a little when pressed.
- Ground beef (1 pound): ground turkey works as well.
- Olive oil (1 tablespoon): for browning the meat.
- Spices: 1 teaspoon each of chili powder, cumin, garlic powder and onion powder, plus 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Diced tomatoes (1/2 cup): fresh, or canned and drained. They add moisture to the meat.
- Toppings: 1/2 cup shredded cheddar, 1/4 cup sour cream, 1/4 cup chopped cilantro and the juice of 1 lime.
Sliced jalapeños or diced red onion are optional extras if you want more flavor or crunch.
Cooking the Taco Meat
Heat the olive oil in a skillet over medium heat, add the beef and break it up with a spatula. It takes about 5 to 7 minutes to brown, and you can drain off excess fat if there is a lot. A non-stick skillet makes cleanup easier, and a regular one works if you watch the meat for sticking.
Stir in the spices and cook for another 2 to 3 minutes, until they smell fragrant. Take the pan off the heat and mix in the tomatoes.
Filling the Avocados
Cut the avocados in half and remove the pits. Scoop out a small amount of flesh from each half so there is more room for the filling, then pack in the meat. Add the cheddar, a spoonful of sour cream and the cilantro, and drizzle lime juice over the top just before serving.
Changing It Up
- Other proteins: shredded chicken, such as rotisserie chicken, saves time. A plant-based meat also works.
- More toppings: a fresh avocado salsa or a spoonful of guacamole adds more creaminess.
- Spice blend: taco seasoning is a shortcut, and smoked paprika adds a smoky note. Add more chili powder or some cayenne for heat, or less for a milder filling.
Storage and Sides
The meat filling keeps in an airtight container in the refrigerator for up to four days, so you can make a big batch for the week. Keep the avocado halves unstuffed until you are ready to eat, because they brown quickly. Reheat the filling and spoon it into fresh halves.
A side salad of mixed greens, cherry tomatoes and cucumber with olive oil and vinegar goes well with the creamy avocado. Cauliflower rice or sautéed zucchini noodles make it a bigger meal. Sparkling water with lime and herbal iced tea suit it for drinks.
Nutrition per Serving
One stuffed avocado half has about 360 calories, 30 grams of fat (10 grams saturated), 6 grams of carbohydrates, 4 grams of fiber, 2 grams of sugar, 22 grams of protein and 500 milligrams of sodium.
FAQ
Can I make it ahead?
Yes. Cook the filling and refrigerate it for up to four days. Reheat it and stuff fresh avocado halves when you are ready.
How should leftovers be stored?
Keep the filling and the avocado separate. The filling goes in an airtight container in the fridge for up to four days, and the avocados are best left whole until serving.
What can replace ground beef?
Ground turkey, shredded chicken or a plant-based meat. Each has a different flavor and texture.
Is it good for meal prep?
Yes. Make a larger batch of the filling and portion it out for lunches or dinners. Keep the avocados separate until you are ready to eat.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Taco Stuffed Avocados: A Delicious Low-Carb Treat!
Ingredients
Instructions
Preheat a skillet over medium heat and add olive oil.
Once hot, add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Stir in chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cook for an additional 2-3 minutes until spices are fragrant. Remove from heat and mix in diced tomatoes.
Cut the avocados in half and remove the pits. Scoop out a small amount of flesh to create a larger cavity for the filling.
Fill each avocado half with the taco meat mixture.
Top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.
Drizzle lime juice over the stuffed avocados before serving.
Notes
For added flavor, consider topping with sliced jalapeños or diced red onion.
You can also substitute the ground beef with shredded chicken or a plant-based meat alternative for a different twist.
Nutrition
| Serving Size | 1 stuffed avocado half |
|---|---|
| Calories | 360 calories |
| Sugar Content | 2g |
| Sodium Content | 500mg |
| Fat Content | 30g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 20g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 4g |
| Protein Content | 22g |
| Cholesterol Content | 80mg |