Taco-Stuffed Avocado Boats

Avocado is the star ingredient of these tacos. Just substitute avocados for taco shells for the perfect low-carb taco. Load with ground beef, cheese, and a dollop of sour cream and you have a delicious lunch or dinner.

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  • 4 large avocados, halved  and pitted (peel on) 

    ½ cup full-fat sour cream

    1 tbsp fresh lime juice

    ¾ tsp sea salt, divided

    1 tbsp extra-virgin olive oil

    ½ cup diced red bell pepper

    ¼ cup diced white onion

    ½ lb lean ground beef

    ¼ cup prepared salsa

    2 tsp ground cumin

    1 tsp chile powder

    ½ cup shredded cheddar cheese

    ¼ cup chopped fresh cilantro


1. Scoop out 2 to 3 tbsp flesh from the bottom of each avocado half, leaving the remaining flesh in avocado intact. Add removed flesh to a food processor along with sour cream, lime juice and ¼ tsp salt. Purée until smooth and set aside.

2. In a medium skillet on medium, heat oil. Add bell pepper and onion and sauté for 3 minutes. Add beef and cook for 8 minutes, breaking up meat with a spoon. Add salsa, cumin, chile powder and remaining ½ tsp salt. Cook for another 3 minutes or until cooked through. Stir in cheese.

3. Divide filling between avocado halves; drizzle with avocado-sour cream mixture. Top with cilantro.

Nutrition Information

  • Serving Size 1 stuffed avocado half
  • Calories 330
  • Carbohydrate Content 14 g
  • Cholesterol Content 33 mg
  • Fat Content 28 g
  • Fiber Content 9 g
  • Protein Content 11 g
  • Saturated Fat Content 7 g
  • Sodium Content 327 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 16 g
  • Polyunsaturated Fat Content 3 g