Keto Taco Avocado Boats

Creamy avocado halves piled high with homemade chili-cumin taco meat, crisp toppings, cotija, and a squeeze of lime. All the fun of taco night in an edible bowl, at about 7 grams of net carbs per boat.

Taco Stuffed Avocados at a Glance

• What it is: Halved avocados filled with homemade spiced ground meat, fresh taco toppings, cotija, and lime.
• Why it works: The avocado stands in for both the tortilla and the guacamole, so every bite is creamy, spicy, and zesty at once.
• Time: 35 minutes total (15 minutes prep, 20 minutes cook).
• Make-ahead: Cook the taco meat ahead and halve the avocados right before serving. Leftovers keep in an airtight container in the fridge for up to 3 days.
• Serve with: Lettuce leaves for lettuce tacos, your favorite hot sauce or salsa, or next to crispy baked chicken wings for a game day spread.
• Net carbs: About 7 grams per avocado half, based on the recipe card’s auto-calculated nutrition.
• More heat: Add the optional cayenne, or top with hot sauce.

I first shared these taco stuffed avocados in May 2019, right in the middle of avocado season, when I was always looking for an excuse to make tacos. My favorite thing about this recipe is still how it marries two of my favorite Mexican dishes: guacamole and tacos.

Instead of a seasoning packet, I build the taco seasoning from scratch with chili powder, cumin, paprika, coriander, and an optional pinch of cayenne. That way you control the heat and the salt. The filling works with lean ground beef, chicken, or turkey, and it is a great way to use up leftover taco meat.

Ingredients for Taco Stuffed Avocados

• Avocados: Choose large avocados that are still firm but give a little when gently squeezed. You can also buy them completely firm and ripen them on the counter.
• Ground meat: Lean ground beef, chicken, or turkey all work. Leftover taco filling is a great shortcut.
• Aromatics: Yellow onion, garlic, and diced tomato go into the taco meat.
• Spices: Chili powder, cumin, paprika, coriander, salt, and pepper, plus cayenne if you want heat.
• Toppings: Shredded lettuce, diced tomatoes, red onion, cilantro, cotija cheese (or feta), and lime wedges.

You will find the full measurements in the recipe card below.

How to Make Taco Stuffed Avocados

1. Sauté the onions. Heat the olive oil in a large pan over medium-high heat and add the diced yellow onions. Cook until they start to turn translucent, which gives them a head start before the meat goes in.

2. Brown the meat. Add the ground meat and break it apart with a spatula as it cooks. Once cooked through, drain any excess grease so the filling isn’t greasy inside the avocado.

3. Season and simmer. Add the chili powder, garlic, tomatoes, cumin, paprika, coriander, cayenne (if using), salt, pepper, and 1/4 cup water. Simmer over medium-low heat until most of the water has reduced, then turn off the heat.

4. Chop the toppings. While the meat cooks, shred the lettuce and dice the tomatoes and red onion. Use whatever you would normally put on your tacos.

5. Halve the avocados. Cut the avocados in half and remove the pits. Rub lime juice over the cut surfaces to keep them from browning.

6. Fill and top. Generously scoop the taco filling into each avocado half. Add the toppings, sprinkle with cotija, and finish with a squeeze of lime.

How to Serve Taco Stuffed Avocados

These work as an appetizer, a side, or the main event. For a full low-carb taco night, add whole lettuce leaves so everyone can build lettuce tacos with any extra filling. They are also perfect for picnics and barbecues since they come in their own bowl. Pack the filling and toppings separately and assemble once you get there.

For a bigger spread, serve them alongside crispy baked chicken wings and a crunchy rainbow cabbage salad.

Variations and Substitutions

• Switch the protein: Lean ground beef, chicken, and turkey all work. One reader says turkey is their favorite.
• Use leftovers: Any leftover taco filling makes these a quick assembly job.
• Swap the cheese: Feta works in place of cotija.
• Turn up the heat: Keep the cayenne in the filling, or finish with hot sauce or salsa.
• Make it mild: Leave out the cayenne entirely.
• Lettuce tacos: Serve extra filling and toppings in whole lettuce leaves.
• Store-bought seasoning: Use taco seasoning in place of the homemade blend.

Frequently Asked Questions