Taco Stuffed Avocados | The Recipe Critic

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Taco Stuffed Avocados are a healthy take on tacos and you’ll love the textures of this tasty version. Ripe avocados stuffed with seasoned beef and loaded with all your favorite taco toppings!

Ditch the tortilla and pile all those delicious taco ingredients into an avocado half for an easy lunch or light dinner. If you like to get creative and stuff your food, try these Stuffed Peppers, Stuffed Cabbage Soup, or try these Baked Stuffed Pork Chops. They are all so unique and incredibly delicious!

Top view of taco stuffed avocados on a white marble slab.  The avocados are topped with tomatoes, olives, cheese and cilantro.

What are Taco Stuffed Avocados?

Tacos are one of my favorite meals, and these Taco Stuffed Avocados are my new favorite! The creamy avocado base won me over and complements the Mexican flavors perfectly. The taco meat is perfectly seasoned and the toppings complete the whole recipe.

Tacos are traditionally inside a tortilla or taco shell, but this recipe is different because the taco is stuffed in an avocado. This recipe is one of those recipes that you never knew would change your life. Every time I make them, my family loves them. If you’re looking for more Mexican-inspired recipes to wow your family, you have to make these chimichangas, amazing beef, and our favorite enchiladas.

Ingredients for the Taco Stuffed Avocados

I always have taco ingredients on hand so I can make these Taco Stuffed Avocados quickly and easily. I highly recommend you use my taco seasoning recipe. Follow the directions to make the best taco meat possible, but you can also substitute the meat if you prefer. The possibilities are endless with this recipe. It’s also a great meal option for any diners who might be following a keto, gluten-free, dairy-free, or low-carb diet!

  • Ground beef: Cooked and seasoned for perfect tacos.
  • Chili powder: Add a little heat.
  • Salt: Season as desired.
  • Cumin: The best Mexican seasoning on the planet.
  • Dried oregano: Adding oregano is delicious in Mexican recipes.
  • Garlic powder: Garlic seasoning is a must!
  • Onion powder: To season and flavor beef.
  • Tomato sauce: Helps add moisture to ground beef.
  • Lawyers: Ripe avocados are best because they have the perfect creamy texture.
  • Cheddar cheese: Shredded Mexican Cheese Blend is my favorite for this recipe, but you can use any type of cheese you like.
  • Cherry tomatoes: All types of diced tomatoes work best for taco fillings.
  • Lettuce: The shredded lettuce adds a nice texture.
  • Coriander: Adds color and a little kick of flavor!
  • Sour cream: Use Mexican cream if you prefer.

Let’s Make Taco Stuffed Avocados

Taco Stuffed Avocados make a perfect lunch or dinner. They will be such a hit that they will now be in weekly rotation. It comes together very quickly and they are incredibly easy too. You’ll love how completely customizable this recipe is because anyone can make it their way. Follow my instructions below on the recipe card.

  1. Dark ground meat: Add the ground beef to a medium skillet then cook over medium heat until browned.
  2. Cook the meat: Add all seasonings and tomato sauce then stir to combine. Cook for about 3-4 minutes.
  3. Prepare the avocados: Cut the avocados in half lengthwise and remove the pits. Load the crater to the left of the pit with the taco meat.
  4. Add toppings: Top with cheese, tomatoes, lettuce, cilantro and sour cream.
Close up overhead view of taco stuffed avocados on a white marble slab.  The avocados are topped with tomatoes, olives, cheese and cilantro.

Tips and variations

Choosing the right avocados for these taco stuffed avocados is key! When picked properly, avocados add the creamiest texture that is perfect for holding your taco ingredients. I can’t wait for you to make this recipe because I know you’ll love it as much as we do!

  • Lawyers: Use ripe avocados for this recipe. A ripe avocado can range in color from dark green to dark brown. The skin will also have a bumpy texture. If the avocados are still firm or hard to the touch, they will lack flavor.
  • Avocado core: Simply remove the core using a paring knife. Once removed, mark the area both vertically and horizontally. Carefully remove part of the avocado. This will be a small section for takeout meat.
  • Seasoning for tacos: Here’s a tip for healthier taco meat. Try using a taco seasoning that’s lower in sodium, as this will ensure less salt. And my homemade seasoning is also much healthier than store bought.
  • Different proteins: Replace ground beef with ground turkey or shredded chicken.
  • Get ahead: Cook the beef in advance. Place the meat in an airtight container for up to 5 days. Reheat the meat in the microwave or on the stovetop until heated through.
  • Make guacamole: If you want to make more surface area in the avocado, scoop out more with a spoon. Keep it and put it aside because you can use it to make guacamole!
  • Additional toppings: There are lots of options for toppings! You can add corn, pico, lime juice or whatever you want!

Side view of a taco stuffed avocado.  The avocado is topped with tomatoes, olives, cheese, cilantro and a wedge of lime.

Storing leftovers

Leftover Taco Stuffed Avocados make a great lunch the next day! I love having extras so I can do them again and again. Store the meat and toppings separately, then reheat it to stuff a new avocado the next time you want to enjoy it. Follow my instructions below for storing, reheating, and assembling leftovers.

  1. In the refrigerator: Place leftover taco meat in an airtight container. Store in the refrigerator for 3-5 days. Store toppings separately in airtight bags and refrigerate for 1-3 days.
  2. To reheat: Reheat the taco meat in the microwave for 1-2 minutes or until heated through.
  3. To assemble: Stuff a new fresh avocado cut in half. Garnish with your favorite toppings and enjoy! Use freshly chopped toppings if preferred.


  • Add the ground beef to a medium skillet then cook over medium heat until browned.

  • Add all seasonings and tomato sauce. Stir to combine. Cook for about 3-4 minutes.

  • Cut the avocados in half lengthwise and remove the pits. Load the crater to the left of the pit with the taco meat.

  • Top with cheese, tomatoes, lettuce, cilantro and sour cream. Enjoy!


Updated July 21, 2023
Original post from January 26, 2018

Serves: 6

calories278calories (14%)Carbohydrates2g (1%)Protein18g (36%)Fat22g (34%)Saturated fatteng (50%)Cholesterol73mg (24%)Sodium483mg (20%)Potassium311mg (9%)Fiber1g (4%)Sugar1g (1%)Vitamin A665UI (13%)Vitamin C1.3mg (2%)Calcium159mg (16%)Iron2.2mg (12%)

All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and serving sizes per household.

Course Appetizer, Dinner, Main Course, Salad, Snack

Food American, Mexican

Keyword Avocados, Stuffed Avocados, Taco Stuffed Avocados



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