These low carb Taco Stuffed Avocados are filled with seasoned ground turkey and topped with pico de gallo, cheese and sour cream.
Ingredients and substitutions
- Olive oil – or another neutral flavoured cooking oil like avocado or canola oil.
- Ground turkey – use ground chicken, beef, or any other ground meat of your choice
- Onion – red onion has a sweet flavour that pairs well with Mexican flavours but white or yellow onion will also work.
- Garlic – I like to mince fresh garlic cloves, but minced garlic from a jar also works.
- Taco seasoning – you can use store-bought seasoning or make your own homemade taco seasoning.
- Lime juice – freshly-squeezed lime juice is best but bottled lime or even lemon juice can be used in a pinch.
- Avocados – you could also try stuffing zucchini boats. Just make sure to cook the zucchini first (follow the instructions in this recipe card).
Topping ideas
- Shredded cheese – use cheddar, Tex Mex, crumbled Cotija, Oaxaca, or any other cheese of your choice.
- Pico de gallo or salsa – you can use store-bought or make your own. Directions for making pico de gallo are shown below.
- Sour cream – plain Greek yogurt can be used instead, but it has a different flavour.
- Cilantro – leave this off if you're not a fan of cilantro.
- Black olives – replace with any toppings of your choice like bell peppers.
- Jalapenos – for less heat, use poblano peppers, pickled jalapenos or seedless jalapenos.
- Scallions – diced red onion would also be good here.
How to make taco stuffed avocados
Step 1: Prep your ingredients.
Step 2: Brown the ground turkey.
Cook the ground turkey until lightly browned.
Step 3: Add the onion, garlic, taco seasoning and lime juice.
Step 4: Cook until cooked through.
Step 5: Prepare your toppings.
Slice the avocados, make the pico de gallo and prep any toppings.
Step 6: Serve and enjoy!
Divide the turkey mixture amongst the avocados, add your toppings and serve.
How to make homemade pico de gallo
You can use store-bought pico de gallo for this recipe, but homemade pico de gallo is so easy to make! Simply toss the following ingredients together in a bowl and chill until you’re ready to serve:
- 2 diced tomatoes (I like using plum tomatoes because they have less seeds
- 1/2 diced white onion
- 1 jalapeño, membrane and seeds, and finely minced
- Chopped cilantro
- 1 lime, freshly juiced
- Salt, to taste
Frequently Asked Questions
Use as many toppings as you want on your stuffed avocados and let your taste buds lead the way! If you want to spice the dish up a bit more, you can swap out the jalapeños and use spicier chile peppers or add a few dashes of hot sauce. You could also try some diced mango or pineapple for a bit of sweetness to balance the spicy flavours. When it comes to sauces, you can add some lime crema or chipotle sauce along with the sour cream.
This keto stuffed avocado recipe has just 14 grams of carbs. It’s a great low-carb option compared to your traditional tacos that are made with flour or corn tortillas.
You want to ensure you’re using perfectly ripe avocados for this recipe. Ripe avocados should feel slightly soft to the touch without being mushy, and are generally darker in colour. If you have avocados that aren’t ripe yet, you can put them in a paper bag with another piece of fruit (like a banana or apple) to speed up the ripening process.
Since this stuffed avocado recipe has all the flavours of a taco, serve some of your favourite Tex Mex dishes on the side! Serve it with black beans, cowboy caviar or homemade tortillas chips.
Storing and reheating
Because you’ll be stuffing fresh avocados, this dish doesn’t store very well after assembly. Fresh avocados are best if they are cut just before serving, and tend to brown in the fridge if they’re already been cut open.
That being said, you can store any leftover taco meat in the fridge for up to 5 days, and use it to make fresh stuffed avocado recipes. Sprinkle some water over top then reheat it in the microwave for 1 to 2 minutes or in a pan on the stovetop. Slice a fresh avocado in half, add the reheated meat, and finish with your favourite toppings. The toppings can be prepped in advance as well and stored separately in airtight containers for up to 5 days.
Freezing the taco meat
You can freeze the taco meat for up to 3 months in Ziploc bags or freezer-safe glass bowls. Just stick the turkey mixture in the fridge overnight to defrost, then reheat as normal and assemble your stuffed avocado fresh.
More delicious low carb recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on storing the leftover taco meat.
- I get all my free-range ground chicken & turkey from Butcher Box, conveniently delivered to me frozen.
- Freeze the ground turkey in glass microwave-safe bowls up to 3 months.
- **Get my full list of tools here**
Taco Stuffed Avocados {Low Carb}
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey or chicken
- salt & pepper, to taste
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 tbsp taco seasoning
- 1 tbsp lime juice
- 2 avocados, sliced in half
Topping ideas
- 1/4 cup grated cheddar cheese
- 1/4 cup store bought pico de gallo or salsa
- Sour cream
- Cilantro
- Black olives
- Jalapenos
- Scallions
Instructions
- Heat olive oil in a large skillet over med-high heat. Add ground turkey, seasoning with salt & pepper and cook 5 minutes until lightly browned. Add red onion, garlic, taco seasoning and lime juice, cooking another 5 minutes until fully cooked.
- Meanwhile, slice avocados in half and prepare toppings. Divide turkey mixture among avocados then add cheese, pico de gallo and whatever other toppings you desire. Serve and enjoy!
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