A fun low carb taco recipe, these Taco-stuffed Avocados are a fresh and healthy way to enjoy Taco Tuesdays, without the carbs!
Taco Stuffed Avocados Recipe
Stuffed avocados are a mealtime staple around here!
Avocado goes so well with so many foods (seafood, eggs, beef, chicken) and I love adding that healthy fat into our day. Not to mention, the stuffed avocado is by it’s very nature “portion controlled” because you can only fill up your avocado so much.
An avocado works out to 1.8g net carbs because it contains so much fibre! We go through them like crazy, adding them to smoothies, mashing them into guacamole, and using them to add a creamy topping to salads.
We served these Taco Stuffed Avocados for a family Taco Tuesday, but they would also be great for a party appetizer or meal prepped lunches. (If you are making them for meal preps, I suggest waiting until the day of to cut the avocado, and then rubbing the cut avocado with a bit of lime juice to prevent browning until you are ready to eat it.)
For my low carb friends, this recipe works out to about 8g net carbs per stuffed avocado (so two halves), but that differs based on what you add for toppings.
Check out our video to see how to make our avocado taco boats recipe and then don’t forget to scroll down to grab your free printable recipe card:
Taco Stuffed Avocados
- ½ lb. Ground Beef
- ½ tsp Ground Chili Powder
- ½ tsp Paprika
- ½ tsp Ground Cumin
- ¼ cup Passata (pureed tomatoes)
- ½ cup Mozzarella (shredded)
- 4 avocados, halved and pitted
- ½ Cucumber (diced)
- 4 oz Cherry Tomatoes (chopped)
- ½ Red Onion (diced)
- 1 oz Jalapeno Peppers (pickled, diced)
- ½ Lime (juice only)
- ½ cup Sour Cream
- 1 oz Cilantro (chopped)
Tip: wait until just ready to serve to cut and pit the avocados.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Sharp kitchen knife
- Cutting board
How to Make Taco Avocados
To make the fresh vegetable salsa, combine cucumber, cherry tomatoes, onion, jalapenos and lime juice in a bowl. Gently combine and set aside.
Over medium heat, add ground beef to a skillet and brown. Once the beef is fully browned all over, add chilli, paprika, cumin and passata sauce. Cook an additional two minutes.
Add shredded mozzarella cheese and stir through until melted.
Remove from the heat.
To assemble the taco boats, half and pit the avocados. You may want to scoop out a bit more of the avocado flesh to make a larger “bowl” for the toppings, but be sure to still serve that delicious avocado on the side!
Fill the avocados with taco meat, top with salsa, sour cream and cilantro.
Grab your free printable for our taco-stuffed avocado recipe:
These low carb avocado boats are a great way to enjoy tacos without all the carbs. They also make a great meal prep for lunches – just wait until the day of to cut the avocado.