Taco Tuesday just got a little better with these quick and easy, low-carb Turkey Taco Stuffed Avocados – I’m obsessed!
Low-Carb Turkey Taco Stuffed Avocados
We love taco nights in my house, and Turkey Taco Lettuce Wraps and Taco Stuffed Zucchini Boats are favorites in my home! But swapping the lettuce or zucchini for avocado? Even BETTER! You’ll need to eat them with a spoon eat up every last bite. This whole meal is ready in under 30 minutes.
These taco stuffed avocados are actually going on our dinner rotation this week. It’s a win, win because we all love my taco meat recipe, and we love avocados. And, since we over-indulged over the holidays we are cutting back on the carbs. Of course, avocados are loaded with good-for-you fats so they are much healthier than serving on a taco shell. And the portions are really filling, I couldn’t even finish the two.
For my daughter Madison, I’ll make hers on either flour or corn tortillas, or maybe even tostada shells.
Tips and Variations:
- Look for smaller haas avocados that usually come 4 in a pack. Those typically yield 4 ounces of avocado once you remove the skin and pit.
- The pit has a small well once removed, so I spoon a bigger opening to allow more filling in each, and simply take the extra and spoon it on top.
- If you want to try this with chicken, this crock pot salsa chicken works great.
- Don’t like turkey? Swap it for ground beef or chicken instead.
To Meal Prep
To Make this for meal prep, make the turkey ahead and refrigerate up to 4 days. If prepping for lunch, divide the remaining ingredients in small containers and heat the turkey separate. Cut the avocado just before you’re ready to eat. The avocado should be room temp and the taco meat should be warm.
Taco meat can also be frozen for up to 3 months.
More Taco Recipes You Will Love
- Tzatziki Fish Tacos
- Turkey Taco Spaghetti Squash Boats
- Taco Salad Meal Prep
- Taco Empanadas
- Taco Stuffed Zucchini Boats
Low Carb Turkey Taco Stuffed Avocados
Ingredients
- 4 small avocados, yields 16 oz fruit
- 1 small lime
- Cooking spray
- 1/2 pound 93% lean ground turkey
- 1/4 small yellow onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1/4 cup canned tomato sauce
- 2 tablespoons water
For serving
- 1/2 cup part-skim shredded Mexican cheese
- 1/4 cup diced cherry tomatoes
- Sour cream or Greek yogurt, optional for topping
Instructions
- Halve and pit avocados. Using a spoon, scoop out a some of the avocado, to make a larger well.
- Dice reserved avocado and set aside for later. Squeeze lime juice over all avocados to prevent browning.
- Heat a medium skillet over high heat, spray with oil.
- When hot, add the ground turkey, spices and onion and cook, breaking up the meat with a wooden spoon, 5 minutes.
- Add tomato sauce, water and cook, stirring until cooked through, about 6 to 8 minutes. Remove from heat.
- Fill each avocado half with turkey, then top with cheese, reserved avocado, tomato, and Greek yogurt or sour cream, if desired. Eat with a spoon!
Very good recipe
Very good, really good! I ramped up the veggies by adding some chopped fresh spinach to the turkey saute and added some spicy salsa verde and chipolte sauce to the yogurt dressing… we like more heat! I’ll keep this recipe as a favorite–and a great way to use ripe avocados…they all seem to get ripe at the same time!
This recipe is a delicious life saver! It’s a favorite of ours & ive made it several times.. Can never get a photo as they are quickly devoured!!
Excellent, we had fun eating them and they were super tasty, easy, and quick to make. Didn’t make any changes. They are way more filling than I thought they’d be, too.
How many count as a serving?
4 servings- 2 halves equal 1 serving. 🙂
I love this recipe!! I sub the turkey for extra lean beef and add lemon juice and a lot of pepper. This is my first comment after 2 months of following your recipes. This is my favorite one!
Delicious! Love the idea of using the avocado as a bowl.
I made these with Beyond Meat, for a vegetarian version. SOOOOO GOOD!!!!!
I put all the nutritional values you provided into my weight watchers calculator and it said it was 12 blue points.. since I only had 9 left for the day it put me slightly over but I think from now own I’ll double check prior to making.. it was delicious though 🙂
Use the recipe builder. 🙂
What do we do with remainder of avocado? Anything?
So good!! Even my picky eater loved it!
Really Delicious!! Especially for a Keto Diet! The Greek yogurt tasted really good as a topping…. who would have known!!!
These were A-MA-ZING! A friend recommended your site and this one was the first recipe I tried (of the half dozen I’ve printed out). You need another TIME note at the top of your recipes – time to prepare 5 minutes, time to cook 20 minutes, time to /inhale/, 3 minutes. I was sorry it was gone so fast but it was so yummy! I might add more chili next time to give it a bit more bite.
I do want to mention, though, that the friend who told me about your site and I are both doing WW (weight watchers) and she’d recommended your site after I blazed through the great recipes I liked that I found there. I’m on green, and I can’t replicate your 9 points. WW didn’t have “avocado, small” that I could find, so instead I put in the nutrition facts you cited. This made the avocado meal TWELVE points. How did you get 9? The good news is – I didn’t calculate the points until AFTER I ate them – or I might have missed out on the delicious experience. 12 seems about right for how filling they were, though. Thank you! I look forward to trying more of your recipes in the future – though I’ll probably put the nutrition facts into WW first just in case going forward.
Hi Deb! I am so glad you enjoyed it! Did you use the recipe builder?
That is not a taco! Not even from the filling
I have tried for dinner and it was delicious! I will take for lunch tomorrow
I assume we are dicing the onion?
I had this for lunch today. I followed the recipe exactly, and it was delicious, and so easy! I’ll be repeating this one a lot!
I made this tonight for dinner. Super easy and very tasty. I love your recipes. Thanks
Soooooooo delicious. Thank you for this recipe as the spices are far better than a pre-mix! I alone ate the whole recipe quantity throughout my day that I had cooked based upon your measurements. How many calories does this complete batch total with four very small avocados, eight ounces of lean ground turkey, and the rest? Thank you for helping me count calories.
I needed something filling and easy for dinner and these really hit the spot. Quick prep time and delicious. I prefer ground chicken so I used that but otherwise followed the recipe. Everything should be stuffed in an avocado! Thanks for another great recipe Gina!
Used cooked, shredded chicken instead, & subbed homemade guajillo chile salsa for the tomato sauce, since I had leftovers from another meal. Also used Mexican oregano; it really amps up the flavor!
No complaints from my crew, and a great way to use leftovers!
I think I have just enough of the crock pot salsa chicken (although I made mine in the Instant Pot) to have this for dinner. Best of all worlds!
I am going to make these for sure!
In your recipe, you did not list when to add the herbs/seasonings, but guessing it is in step 4?! Might not hurt to update your recipe, for folks like me, who really need step by step instructions!
Thanks so much for all your great recipes 🙂
Fixed, thanks for noticing!
Sounds like a good recipe to try. I just have to assume that you add in the spices when you add in the tomato sauce is step 4. Its not in the instructions. I’m looking forward to tasting it
Fixed ! 🙂
Hi just wanted to point out that in the instruction part you left out when to add all the spices. I don’t think it’s a big deal, I think we can figure it out but just wanted to point that out.
I made turkey tacos last night and have leftovers. Totally using this great idea to use it up! Yum!
Awesome!