Taco Stuffed Avocados are a simple, flavorful low-carb meal that’s quick to prepare and perfect for lunch or a light dinner.
Instead of a bowl of lettuce, try your salad inside an avocado. These taco-stuffed avocados combine seasoned beef with fresh toppings like tomatoes, onion, cheese and cilantro. The filling is easily customizable — swap proteins, cheeses, or add more veggies to suit your taste.
The Wholesome Yum Easy Keto Cookbook
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The Wholesome Yum Easy Keto Cookbook by Maya Krampf offers 100 low-carb recipes that use 10 ingredients or fewer. Recipes are laid out with clear serving sizes, nutrition information and photos. Even if you’re not strictly following keto, this is a convenient resource for easy low-carb meals and a useful cookbook for people managing diabetes. The book includes introductions to the keto lifestyle and sample meal plans, plus chapters covering all meals and snacks.
Some standout recipes in the book worth trying: almond flour pancakes, sheet pan sausage breakfast sandwiches, lazy lasagna chicken, spaghetti squash ramen soup, egg roll in a bowl, pan-seared steak with mushroom sauce, loaded cauliflower mash, caramelized onion meatballs, 90-second bread, chocolate peanut butter cup fudge and homemade ranch dressing.
How to make Taco Stuffed Avocados
This recipe is straightforward. Brown ground beef in a skillet, add taco seasoning and a splash of water, and cook until the meat is seasoned and most of the liquid is absorbed.
Meanwhile, halve the avocados and scoop most of the flesh into a bowl. Mash it lightly with lime juice, salt and pepper, leaving some texture. Stir in tomatoes and onion, then spoon the avocado mixture back into the avocado shells. Top with the seasoned beef, shredded cheese and cilantro. For complete step-by-step instructions, see the recipe card below.
If you track WW points or other dietary metrics, check the recipe notes for suggestions to reduce points, such as using less oil, leaner ground turkey and reduced-fat cheese.
Make your own taco seasoning
This homemade taco seasoning yields about 6 tablespoons; the recipe below uses 1 tablespoon, so you’ll have extra to store in a sealed container for future use. It’s free of unnecessary additives and easy to mix.
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon sea salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
How to choose a ripe avocado
To test ripeness, hold an avocado in your palm and squeeze gently. A ripe avocado will yield slightly to gentle pressure but not be mushy. Avoid dark blemishes or overly soft spots. To ripen an avocado faster, place it in a plain brown paper bag at room temperature; adding an apple or kiwi speeds the process further. Ripening usually takes two to five days depending on starting firmness.
I occasionally share low-carb or diabetic-friendly recipes and often recommend resources like WholesomeYum and All Day I Dream About Food for more specialized guidance. These sites focus on low-carb and keto-friendly cooking.
These taco stuffed avocados are a satisfying, fresh meal that comes together quickly. Enjoy!
Recipes Using Avocado:
- Avocado Toast Three Ways
- Chilled Avocado Soup
- Bacon-Avocado Griddle Pizzas
- Avocado Cucumber Tomato Salad
- Spicy White Bean and Avocado Dip
- Avocado Deviled Eggs
- Avocado and Onion Salad
- Creamy Avocado Salsa
Taco Stuffed Avocados
Ingredients
- 1 tablespoon avocado oil (can use olive oil too)
- 8 ounces ground beef
- 1 tablespoon taco seasoning (see Notes below)
- 2 medium avocados (total of 12 ounces)
- 1 teaspoon freshly squeezed lime juice
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup halved grape tomatoes
- ¼ cup diced onions
- 2 tablespoons shredded Colby Jack cheese
- 4 teaspoons chopped fresh cilantro
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the ground beef and cook, breaking apart with a spatula, 5 to 8 minutes, until cooked through.
- Add the taco seasoning and ¼ cup water. Sauté for a few minutes, or until the extra liquid is absorbed.
- Meanwhile, halve the avocados and discard the pits. Scoop most of the avocado flesh out into a large bowl. Set the avocado shells aside.
- Add the lime juice, sea salt, and black pepper to the scooped avocado flesh. Mash together, leaving some chunks. Adjust the lime juice to taste. Stir in the halved tomatoes and diced onions.
- Stuff the avocado mixture back into the avocado shells. Top with the taco meat, shredded cheese and cilantro.
Notes
- To lower WW points: use 1/2 tablespoon oil, lean ground turkey and reduced-fat shredded cheese.
- Homemade taco seasoning (makes 6 tablespoons): 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp sea salt, 1/2 tbsp black pepper, 1/2 tbsp smoked paprika, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp onion powder, 1/8 tsp cayenne. Use 1 tablespoon for this recipe and store the remainder in a sealed container.
Nutrition
Calories: 352kcal,
Carbohydrates: 11g,
Protein: 15g,
Fat: 29g
Nutrition information is automatically calculated, so should only be used as an approximation.
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