Low-Carb Turkey Taco Stuffed Avocados
Flavorful taco-seasoned ground turkey served inside creamy avocado halves for a quick low-carb meal.
Servings: 4 servings
Ingredients
- 4 small avocados (about 16 oz fruit total)
- 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 ground 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
- 1/2 cup part-skim shredded Mexican cheese
- 1/4 cup diced cherry tomatoes
- sour cream or Greek yogurt (optional, for topping)
Instructions
- Slice each avocado in half and remove the pits. Use a spoon to scoop out some flesh from each half to enlarge the cavity; reserve the scooped avocado and dice it for later.
- Squeeze the lime juice over all avocado halves to prevent browning and set them aside cut-side up.
- Heat a medium skillet over medium-high heat and coat lightly with cooking spray.
- Add the ground turkey, diced onion, garlic powder, cumin, kosher salt, chili powder, and oregano to the hot skillet. Cook, breaking up the meat with a spoon, about 5 minutes until the turkey is no longer pink.
- Stir in the tomato sauce and 2 tablespoons water, then continue cooking and stirring until the sauce is absorbed and the turkey is cooked through, about 6 to 8 minutes. Remove from heat.
- Spoon the turkey mixture into each avocado half. Top each with shredded Mexican cheese, the reserved diced avocado, and diced cherry tomatoes.
- Serve immediately with sour cream or Greek yogurt on top if desired, and eat with a spoon.
Equipment
- Cutting Board
- Chef’s knife
- Medium Skillet
- Spatula or Wooden Spoon
- Measuring Spoons
- Measuring cup
Notes
- Use ripe but firm avocados so they hold the filling.
- Reserve and dice removed avocado to add creaminess and texture.
- Adjust chili powder to taste for spiciness.
- Cooking spray prevents sticking without adding extra oil.