Keto Taco Stuffed Avocados (Print)

Creamy avocados stuffed with seasoned beef, fresh salsa, and sour cream for a satisfying keto meal.

# Components:

→ 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

# Directions:

01 - Combine diced tomato, finely chopped red onion, minced jalapeño, fresh cilantro, half the lime juice, and a pinch of salt in a small bowl. Mix gently and set aside.
02 - Heat olive oil in a skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until fully browned, approximately 5 minutes.
03 - Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 2 additional minutes until the spice blend becomes fragrant. Remove from heat.
04 - Halve the avocados and remove the pits. Carefully scoop out a small amount of flesh from each half to create a larger cavity for filling. Reserve the scooped avocado flesh.
05 - Dice the reserved avocado flesh and gently fold it into the prepared salsa mixture.
06 - Squeeze the remaining lime juice over the avocado halves to prevent oxidation and browning.
07 - Distribute the taco meat evenly among the avocado halves. Top with cheese while the meat is still warm to facilitate melting.
08 - Spoon the salsa mixture over each stuffed avocado. Add a dollop of sour cream to the top of each. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means you can have a restaurant-quality dinner on a weeknight without the stress.
  • Every bite delivers three textures at once—creamy avocado, warm seasoned meat, and bright fresh salsa—so your palate never gets bored.
  • The whole thing is naturally keto-friendly and requires zero special ingredients or complicated techniques.
02 -
  • If you try to make these ahead and refrigerate them, the avocado will oxidize and turn brown-gray no matter how much lime juice you use—these are best assembled just before eating.
  • The difference between ripe and overripe avocado is about twelve hours; check them the morning of and plan accordingly, or your stuffing will fall right through to the plate.
03 -
  • Buy avocados a day or two before you plan to make this so they're at peak ripeness—a rock-hard avocado will resist scooping and a mushy one will fall apart.
  • If you accidentally grab an avocado that's slightly underripe, scoop out less flesh to create a smaller cavity that still holds your filling without feeling too hollow.
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