Tacoavocados (Taco-Stuffed Avocados)

Let's be real. Sometimes, you just want tacos. But, like, you don't want all the extra stuff, the mess, or, let's be honest, the whole taco shell situation. Enter Tacovocados. They're made with taco meat stuffed inside ripe, creamy avocado halves. This recipe is perfect for those nights when you're craving something that's quick, satisfying, and actually feels a little healthier.

I tried this on a weeknight when I was too tired to deal with traditional taco prep, and let's just say I've never looked back. The ground beef, perfectly seasoned with taco seasoning and tomato paste, melds so beautifully with the creamy avocado. Plus, they're easily customizable! You can add or swap toppings, make it spicy, or pile on more cheese. Dinner just got way easier and way more delicious.

The best part is that it's ready in under 20 minutes. So, whether you're trying to eat a little cleaner, need a low-carb option, or just want a no-fuss, flavor-packed meal, these Tacovocados are your ticket to taco night without the hassle.

Want more taco-stuffed recipes? Check out these Zucchini Taco Boats and Stuffed Poblano Peppers!

Why You'll Never Go Back to Regular Tacos

You can say goodbye to regular tacos for good after trying this dish!

• No taco shell, no problem: Who needs a crunchy shell when you've got creamy avocado cradling all that taco goodness? It's like a cozy little taco pillow.
• Healthy-ish taco fix: Craving tacos but don't want to dive into carb overload? Avocados are here to save the day.
• Quick & easy: Ready in under 20 minutes—because who has time for long cooking sessions when you could be eating tacos now?

Ingredients and Substitutions

Here are the main ingredients that you'll need to make this recipe!

• Ground beef: You can opt for leaner beef (like 95% lean) or even turkey if you're going for a leaner version. You could also use ground chicken or pork if you like!
• Onion: You could also swap 1/4 teaspoon of onion powder if you don't feel like chppping an onion. Or swap in frozen diced onions!.
• Tomato paste: You can easily swap this for a bit of crushed tomatoes if that's what you have on hand, though it'll change the texture a bit.
• Taco seasoning: A blend of spices like chili powder, cumin, garlic powder, and paprika. You can find it pre-made in packets, but if you're feeling fancy, you can make your own Homemade Taco Seasoning by combining those spices.
• Avocados: You’ll need large avocados for this recipe so you can pile in the stuffing. Make sure they are ripe but not super soft. For a smoky flavor, you can make Grilled Avocados!

How to Tell If Avocados Are Ripe

To tell if an avocado is ripe, gently squeeze it without applying your fingers directly to the skin. If it yields to firm pressure, it's ripe and ready to eat. If it's hard, it needs more time to ripen. If it feels mushy or has dark spots, it's likely overripe. Another tip is to check the small stem at the top: if it comes off easily and reveals green underneath, the avocado is ripe; if it's brown, it's overripe.

Need to ripen avocados quickly? If you're in a rush and can't find perfectly ripe ones, you can pop them in a brown paper bag with an apple or banana to speed up the ripening process!

Did you know? Once your avocados are ripe, pop them in the fridge! They will stay at that perfect point of ripeness for longer in the fridge!

What other type of protein can I use?

Use ground turkey, pork, chicken, or even plant-based crumbles if you're looking for a lighter or vegetarian version. You can also use Mexican shredded chicken or rotisserie chicken instead!

Pro tip: If you want to make ground turkey or chicken taste a little more like beef without piling on the calories, add two teaspoons of beef bouillon or better than bouillon per pound of ground meat!

Make This Stuffed Avocado Recipe in 20 Minutes!

Here's how to whip up this recipe in under half an hour!

1. Cook the Beef

Start by cooking the ground beef and onion together in a skillet until the beef is browned and crumbly. Add the tomato paste and taco seasoning, and stir everything together until it's well-mixed.

Pro tip: If the mixture feels too thick, add a splash of water to loosen it up. You want it to be just the right texture for stuffing the avocados.

2. Prep the Avocados

While the beef is cooking, prep the avocados. To cut avocados for stuffing, start by slicing the avocado in half lengthwise around the pit. Gently twist the halves to separate them. To remove the pit, carefully tap the pit with a knife, twist it, and lift it out. If you want more room for the filling, use a spoon to scoop out a little of the flesh from the center of each half, being careful not to break the skin.

Pro tip: If you’re not serving the avocados right away, brush them with a bit of lime juice to prevent them from turning brown!

3. Stuff the Avocados and Add Toppings

Spoon the cooked taco beef mixture into the avocado halves. Pile on the shredded lettuce, pico de gallo, cheese, and a little salsa on top of the stuffed avocados!

Baking Tacoavocados in the Oven

If you prefer a melted cheese topping, you can bake them! After stuffing the avocados, sprinkle cheese on top and bake at 350°F for about 10-15 minutes, or until the cheese is bubbly and golden. Just keep in mind that the avocado might become a little soft, but it'll still be delicious.

Adding Toppings Is the Fun Part

Get creative and top your Tacoavocados any way you like! Here are some great options:

• Pico de Gallo
• Guacamole
• Shredded cheese
• Shredded lettuce
• Salsa
• Fresh cilantro
• Lime juice
• Pickled Red Onions
• Corn Salsa
• Sour cream
• Red or green salsa

You Don't Want to Miss These Sides

Check out these perfect pairings to go with your Tacoavocados!

• Rice and beans: Classic Garlic Cilantro Brown Rice and Black Beans or Refried Beans are always a good idea. Want to keep things low-carb? Make Mexican Cauliflower Rice as a side.
• Tortilla chips: Missing your favorite Mexican restaurant's chips? Make them at home with this Baked Tortilla Chips recipe! Pair it with salsa for a classic side.
• Salad: This Mexican Quinoa Salad is filled with quinoa, black beans, corn, and avocado drenched in a honey cilantro dressing, making it the perfect fresh side for this recipe.

Stash It, Then Heat It

Keep your Tacoavocados fresh for days with these tips:

• Storing: Store the leftover stuffed avocados in an airtight container in the fridge for up to 1-2 days. Keep the toppings (like lettuce and pico de gallo) separate to prevent them from getting soggy.
• Freezing: Freezing is not recommended for the stuffed avocados themselves, as the avocado doesn't freeze well and can become mushy. However, you can freeze the taco beef mixture separately. Just let it cool, then store it in an airtight container or freezer bag for up to 3 months. When you're ready to eat, thaw it in the fridge overnight and reheat as needed.
• Reheating: Reheat the taco beef mixture in the microwave or on the stove. For the avocado, it's best enjoyed cold, but if you prefer warm avocado, you can gently warm the halves in the microwave for about 20-30 seconds. Just be careful not to overheat, or the avocado will get mushy.

Save Time By Prepping Ahead

You can prepare the taco beef filling ahead of time and store it in the fridge for up to 3 days. When ready to serve, juststuff the avocados and add your toppings. This saves you time on busy days!