Stuffed Taco Avocado Bowls
Description:
Stuffed Taco Avocado Bowls are a low-carb, keto-friendly twist on classic tacos. Creamy avocados are halved and filled with seasoned taco meat, fresh veggies, cheese, and your favorite toppings. This quick and flavorful dish makes a perfect lunch or light dinner packed with protein and healthy fats.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 halves (2 avocados)
Ingredients:
For the Taco Meat:
1/2 lb (225g) ground beef or ground turkey
1/2 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon taco seasoning (or more to taste)
1/4 cup water
For the Avocado Bowls
2 ripe avocados, halved and pitted
1/2 cup cherry tomatoes, chopped
1/4 cup black beans (optional)
1/4 cup shredded cheddar or Mexican blend cheese
2 tablespoons sour cream or Greek yogurt
2 tablespoons chopped fresh cilantro
Juice of 1/2 lime
Salt and pepper to taste
Instructions:
Cook the Taco Meat:
In a skillet over medium heat, sauté the onion until translucent (about 2-3 minutes).
Add garlic and cook for 30 seconds.
Add the ground beef or turkey, breaking it up with a spoon. Cook until browned.
Stir in taco seasoning and water. Simmer for 3-4 minutes until thickened. Set aside.
Prepare the Avocados:
Slice avocados in half and remove the pit. If necessary, scoop out a bit of the flesh to make a larger well.
Sprinkle with lime juice to prevent browning and season with salt and pepper.
Assemble the Bowls:
Spoon the taco meat into each avocado half.
Top with chopped tomatoes, beans (if using), cheese, sour cream, and cilantro.
Serve:
Serve immediately, with extra lime wedges if desired.
Nutritional Information (Per Serving, 1 Half):
Nutrient Amount
Calories ~290 kcal
Protein ~13g
Carbs ~9g (net ~6g)
Fat ~23g
Fiber ~7g
Sugars ~2g
Sodium ~320mg
Note: Values vary based on ingredients used and optional toppings.
Common Q&A:
Q: Can I make this vegetarian?
A: Yes! Substitute the ground meat with sautéed mushrooms, lentils, or plant-based crumbles.
Q: How do I keep the avocados from browning?
A: Brush them with lime or lemon juice. Serve soon after slicing for best results.
Q: Can I make the taco filling ahead of time?
A: Absolutely. Store the cooked taco meat in the fridge for up to 3 days and reheat before stuffing.
Q: Are these good for meal prep?
A: Not really—the avocados brown quickly. Prep the meat and toppings ahead, and cut the avocados fresh when ready to eat.
Q: What’s a good topping alternative to sour cream?
A: Try Greek yogurt, avocado crema, or cashew cream for a
dairy-free option.