Keto Taco Stuffed Avocados (Printable)

Creamy avocados filled with spiced beef, topped with salsa and sour cream in a flavorful low-carb dish.

# 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

# Step-by-Step Guide:

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 up with a spoon, until fully browned and cooked through, approximately 5 minutes.
03 - Stir minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper into the cooked beef. Continue cooking for 2 minutes until the spices are fragrant. Remove from heat.
04 - Halve the avocados and remove 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 - Divide the seasoned taco meat evenly among the avocado halves. Top with shredded cheese while the meat is warm to allow the cheese to soften and partially melt.
08 - Spoon the fresh salsa over each stuffed avocado. Top each with a generous dollop of sour cream. Serve immediately while the meat is warm.

# Expert Suggestions:

01 -
  • It tastes indulgent and restaurant-quality but takes less time than ordering delivery.
  • The warm spiced beef melting into cool avocado is honestly a textural revelation you won't expect.
  • It's naturally low-carb without any of that guilt-food feeling—this is just genuinely delicious.
02 -
  • Use ripe but firm avocados—overripe ones turn to mush when you scoop them and underripe ones are impossible to work with gracefully.
  • The lime juice on the avocado is not optional if you're not eating these immediately; it's the only thing that stops them from oxidizing to that sad brown-gray color.
  • Cook your spices for those full 2 minutes even if you think you're done—that's when they transform from tasting like powder to tasting like actual flavor.
03 -
  • If your avocados aren't quite ripe enough, microwave them gently for 30 seconds—it won't cook them but makes them slightly softer and easier to scoop without tearing.
  • A squeeze of hot sauce over the top (added after plating) takes this from weeknight dinner to something you crave, though it's completely optional.
  • Keep a small bowl of extra lime juice at the table so people can add more brightness if they want it—some people love that tartness more than others.
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