Keto Taco Stuffed Avocados (Printable)

Savory spiced beef nestled in ripe avocado halves, finished with fresh salsa and cool sour cream.

# What you'll need:

→ Meats

01 - 9 oz ground beef (80/20 blend)

→ Vegetables

02 - 2 large ripe avocados, halved and pitted
03 - 1 small tomato, diced
04 - 1/4 small red onion, finely chopped
05 - 1 small jalapeño, seeded and minced
06 - 2 tablespoons fresh cilantro, chopped
07 - 1 clove garlic, minced
08 - 1 lime, juiced

→ Dairy

09 - 1/3 cup sour cream
10 - 1/2 cup shredded cheddar or Mexican cheese blend

→ Spices & Seasonings

11 - 1 teaspoon chili powder
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon ground black pepper

→ Oils

17 - 1 tablespoon olive oil

# Method:

01 - Combine diced tomato, finely chopped red onion, minced jalapeño, fresh cilantro, half the lime juice, and a pinch of salt in a small mixing bowl. Set aside to allow flavors to meld.
02 - Heat olive oil in a skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until fully browned with no pink remaining, approximately 5 minutes.
03 - Stir minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper into the cooked beef. Continue cooking for 2 additional minutes until the spices become fragrant. Remove from heat.
04 - Halve each avocado lengthwise and remove the pit. Carefully scoop out a small amount of flesh from each half to create a larger cavity for the filling, reserving the removed avocado flesh.
05 - Dice the reserved avocado flesh and gently fold it into the prepared salsa to incorporate without breaking down the texture.
06 - Squeeze the remaining lime juice over all avocado halves to create an acidic barrier that prevents browning and enhances flavor.
07 - Distribute the seasoned taco meat evenly among the avocado halves. While the meat is still warm, top each portion with shredded cheese to allow melting into the filling.
08 - Spoon the fresh salsa mixture over each stuffed avocado. Add a generous dollop of sour cream on top. Serve immediately while the cheese is melted and components are warm.

# Expert Advice:

01 -
  • It tastes decadent and restaurant-quality but comes together faster than you can set the table, making it perfect for nights when you're too hungry to wait.
  • The warm spiced beef against the cool, creamy avocado creates this textural magic that feels both comforting and sophisticated without any fussy technique.
  • It's genuinely forgiving—if your avocado is slightly less ripe, the warm toppings actually help, and you can adjust toppings based on what you have without losing the soul of the dish.
02 -
  • If you prep this in advance, the avocado will brown no matter how much lime you use—this is one of those dishes that genuinely needs to come together in the moment, which is actually freeing because it takes less than thirty minutes total.
  • Overstuffing the avocados makes them impossible to eat gracefully and they split open on you, so resist the urge to pack in more meat than what looks proportional to the avocado size.
03 -
  • If you're cooking for guests, prep and brown your meat in advance, reheat it gently before serving, and do the assembly in front of them—it looks impressive and tastes better because everything is timed perfectly hot and cold.
  • The secret nobody talks about is adding a tiny squeeze of garlic powder along with your minced garlic, because the powder hits differently than fresh and adds this subtle depth that makes people ask what you did to make it taste restaurant-quality.
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