These are avocado halves filled like a fajita: spice-rubbed flank steak cut into thin strips, sautéed bell pepper and onion, shredded cheddar and a spoonful of sour cream. The filling goes straight into the fruit, so there are no tortillas or rice. Each serving has about 8 grams of carbohydrates and 6 grams of fiber. The recipe serves 4 and takes 25 minutes: 10 minutes of prep and 15 of cooking.
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The steak and the vegetables cook in the same skillet, and the avocados are not cooked at all. You scoop out a little of the flesh to make room for more filling.
What Goes Into It
The amounts are in the recipe card at the bottom. These are the parts that matter.
- Ripe avocados (2): the creamy base that holds the filling.
- Flank steak (8 ounces): the protein. It cooks fast and takes the spice rub well.
- The spice rub: 1 teaspoon each of chili powder, cumin, garlic powder and onion powder, and 1/2 teaspoon of smoked paprika, with salt and pepper to taste. Together they give the steak its fajita flavor.
- Bell pepper (1, any color) and small onion (1): sliced and sautéed for the filling.
- Olive oil (1 tablespoon): for cooking the steak and the vegetables.
- Cheddar (1/4 cup, shredded) and sour cream (1/4 cup): the toppings. The cheese melts over the warm filling, and the sour cream adds tang.
- Cilantro and lime wedges: the cilantro is an optional garnish, and a squeeze of lime over the top brightens everything.
Cooking Order
Heat a grill or skillet over medium-high heat. Mix the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt and pepper in a small bowl and rub it all over the steak. The steak can be rubbed ahead of time so the flavors have longer to meld.
Add the olive oil to the pan and cook the steak for about 4 to 5 minutes on each side for medium-rare. Add an extra minute or two if you want it more well done. Let it rest for a few minutes, then slice it into thin strips.
In the same skillet, sauté the sliced bell pepper and onion for 3 to 4 minutes until tender and slightly caramelized. They should keep a bit of crunch. While they cook, cut the avocados in half, remove the pits and scoop out a little of the flesh to make a larger cavity.
In each avocado half, layer the peppers and onions, then the steak. Top with cheddar and a dollop of sour cream, add cilantro if you like, and serve with lime wedges.
Marinating, Swapping and Storing
- Marinate: for more flavor, marinate the steak in lime juice and the spice mix for a couple of hours before cooking.
- Other proteins: grilled chicken or shrimp work with the fajita spices. Tofu marinated in the same spices makes a vegetarian version.
- More vegetables: zucchini, mushrooms or corn can be sautéed alongside the peppers and onions.
- More spice: a pinch of cayenne for heat or smoked chipotle for a smoky flavor. Fresh oregano or thyme also work.
- Leftovers: keep the filling in an airtight container in the refrigerator for up to three days. Reheat it and stuff it into fresh avocado halves.
What to Serve With It
Cauliflower rice, sautéed with a little olive oil and seasoning, soaks up the juices from the avocados. Zucchini noodles tossed in garlic and olive oil are lighter. A fresh salsa of diced tomatoes, onions, cilantro and lime juice adds some zip, and guacamole goes well with the avocado. For drinks, sparkling water with lime or a chilled herbal iced tea with mint or hibiscus both work.
Nutrition per Serving
Each serving has approximately 400 calories, 32 grams of fat (10 grams saturated), 8 grams of carbohydrates, 6 grams of fiber, 2 grams of sugar and 25 grams of protein.
FAQ
Can I make it ahead of time?
Yes. Cook the steak and the vegetables and store them in separate airtight containers in the refrigerator. When you are ready to serve, reheat the filling and stuff it into fresh avocado halves.
Can I use something other than flank steak?
Grilled chicken, shrimp or tofu all take on the fajita spices.
How long do leftovers keep?
Keep the filling in an airtight container in the refrigerator for up to three days. Stuff it into fresh avocado halves after reheating.
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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
Steak Fajita Stuffed Avocados: A Flavorful Delight!
Ingredients
Instructions
Preheat a grill or skillet over medium-high heat.
In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the spice mixture all over the flank steak.
Add olive oil to the grill or skillet, then place the seasoned steak on it. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from heat and let it rest for a few minutes before slicing.
In the same skillet, add sliced bell pepper and onion. Sauté for about 3-4 minutes until they are tender and slightly caramelized.
While the vegetables are cooking, cut the avocados in half and remove the pit. Scoop out a little of the flesh to create a larger cavity for the filling.
Slice the cooked steak into thin strips. In each avocado half, layer the sautéed peppers and onions, followed by the steak strips.
Top each stuffed avocado with shredded cheddar cheese and a dollop of sour cream. Garnish with fresh cilantro if desired.
Serve with lime wedges on the side for an extra burst of flavor.
Notes
For added flavor, consider marinating the flank steak in lime juice and spices for a couple of hours before cooking.
You can also substitute the flank steak with grilled chicken or shrimp for a different protein option.
Nutrition
| Serving Size | 1 stuffed avocado half |
|---|---|
| Calories | 400 calories |
| Sugar Content | 2g |
| Sodium Content | varies |
| Fat Content | 32g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 8g |
| Fiber Content | 6g |
| Protein Content | 25g |
| Cholesterol Content | varies |