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Taco Stuffed Avocados

Craving tacos but trying to skip the carb overload? These Taco Stuffed Avocados deliver every bit of that taco flavor, minus the tortilla guilt.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces ripe Hass avocados Choose avocados that yield slightly to gentle pressure.
  • 1 pound lean ground beef Can substitute with ground turkey or chicken for a leaner filling.
  • 1 packet taco seasoning About 1 ounce; ensure it's gluten-free if needed.
  • 1/3 cup water
  • 1 cup shredded Mexican cheese blend Can swap for crumbled feta or sharp cheddar.
  • 2 pieces Roma tomatoes, diced
  • 2 tablespoons fresh cilantro, chopped Can be substituted with parsley or dill.
  • to taste lime wedges, for serving Optional, but recommended for freshness.

Method
 

Preparation
  1. Cut each avocado in half lengthwise and remove the pit carefully. Scoop out some flesh to create a hollow for the filling.
  2. Set the hollowed avocado halves aside on a plate and keep the extra flesh for garnish.
Cooking the Filling
  1. Heat a large skillet over medium-high heat and add the ground beef. Cook for about 5 minutes, breaking it apart as it browns.
  2. Sprinkle in the taco seasoning and pour in the water. Stir and let simmer for about 3 minutes until the meat is coated.
  3. Stir in most of the shredded cheese into the warm beef.
Assembling Avocados
  1. Spoon about a quarter cup of the beef mixture into each hollowed avocado half.
  2. Top each filled half with reserved avocado flesh, diced tomatoes, and remaining cheese.
  3. Finish with a sprinkle of fresh cilantro.
Serving
  1. Serve immediately to prevent avocado from browning. Squeeze lime juice over for added flavor.

Notes

Prepare the beef filling ahead of time to speed up assembly. Each avocado half can be customized, making them great for gatherings.