Taco Stuffed Avocados

Taco Stuffed Avocados. A healthy twist on tacos! Load up all your favorite taco toppings into an avocado half for an easy lunch or light dinner.

Hey everyone! It’s Serene from House of Yumm. Today I’m bringing you one of my favorite meals. Tacos! Except I added a little twist to these tacos and stuffed them into an avocado. This makes this dish perfect for a lunch, or even a light dinner. Best of all, my kids absolutely love this meal. I’m pretty sure these taco stuffed avocados are going to be a regular on our meal plan from now on.

It comes together super quick and easy too. Of course, it’s completely customizable. Although I highly recommend that you use my recipe for homemade taco seasoning and follow the instructions on how to make the best taco meat possible!

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You can of course use any meat you prefer for the stuffed avocados, maybe some Slow Cooker Mexican Brisket, or Slow Cooker Carnitas. Then load up with your favorite toppings. Cheese of course, some tomatoes, lettuce, cilantro and sour cream are my go tos.

One of the best parts of doing these taco stuffed avocados is that you can scoop some of the avocado out before adding the toppings and use that to make some guacamole.

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Taco Stuffed Avocados
 
Taco Stuffed Avocados. A healthy twist on tacos! Load up all your favorite taco toppings into an avocado half for an easy lunch or light dinner.
Author:
Serves: 6
Ingredients
  • 1 pound ground beef
  • 1 tablespoon Chili Powder
  • ½ teaspoon Salt
  • ¾ teaspoon Cumin
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • 4 ounces tomato sauce
  • 3 avocados halved
  • 1 cup shredded cheddar cheese
  • ¼ cup cherry tomatoes sliced
  • ¼ cup lettuce shredded
  • additional toppings:
  • cilantro
  • sour cream
Instructions
  1. Add the ground beef to a medium size sauce pan. Cook over medium heat until browned.
  2. Drain the grease and add the seasonings and the tomato sauce. Stir to combine. Cook for about 3-4 minutes.
  3. Remove the pit from the halved avocados. Load the crater left from the pit with the taco meat. Top with cheese, tomatoes, lettuce, cilantro and sour cream.
  4. If you want to make a larger area in the avocado for the toppings, spoon out some of the avocado and set aside to make guacamole! Then fill with toppings.
Notes
Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Utopia Kitchen Cooking Knives
Calphalon Cookware Set
The Recipe Critic Measuring Cups

 

 

Serene Herrera

Home cook, photographer, mother and lover of food. I love taking simple ingredients and creating delicious meals or sweet treats that the entire family will love, all with a hint of Texas charm.

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Categories
Beef

Comments

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    1. I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps! XOXO

  1. I made this for the first time today, and it was very good! The only suggestion I would make, and some thing I will try next time, is to scoop the avocado “meat” out and mash it up, then put it back in the shell, with the fixings on top. That would make it easier to eat.

    1. Great idea! We scooped the entire inside out smeared half back in then topped. Much easier to eat. I also tried slicing in 8ths without taking much out. Either way. FANTASTIC fun recipe!

  2. Any nutritional values available for this recipe? It looks good but I also have to watch my fat & calorie intake as well as carbs. I’m diabetic and always looking for good, low-fat, low-calorie, & low-carb recipes.

  3. I am really tired of cooking the same boring stuff. I want to learn how to cook all these foods that u have in these pictures with the recipes.
    Thanks, from Angela

  4. I tried this about a month ago and again tonight and I think it’s my new favorite! I’ve been trying to get healthy fats in my diet and not only are the avocados great but I don’t know that I’ll even need the sour cream! Thanks for this recipe

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