I loved this recipe, even my strictly carnivorous boyfriend enjoyed it. I brush the outside of the tortillas with a olive oil-lime juice mixture before throwing them in the oven and left them there for a little longer than the recipe called for. I garnished the tacos with some pico de gallo, chili peppers and sour cream.


  • About 5 to 6 Hass avocados, halved with pit removed and slightly hollowed out with removed flesh reserved
  • 1 pound lean ground beef
  • one 1.25-ounce packet taco seasoning (I used reduced sodium medium heat)
  • one 6-ounce package Horizon Organic Mexican Style Shredded Cheese, divided
  • 1/4 cup water
  • 1 or 2 Roma tomatoes or your favorite tomato, diced small
  • cilantro, for garnishing

How To Make Avocado Tacos

Halve the avocados, remove the pit, and using a spoon, widen and deepen the hole where the pit is so you can accommodate more taco filling.

Alternatively, use a small paring knife to score the area vertically and horizontally, and then use spoon to carefully remove the small chunks. This is the visually neater method but either way works; set the avocado halves and the flesh that you removed aside.

To a large skillet, add the beef and cook over medium high heat for about 5 minutes, or until beef is cooked through and no longer pink; stir intermittently and crumble beef as it cooks.Evenly sprinkle the taco seasoning over the beef, add the water, stir to combine, and cook for about 3 minutes.

Turn off the heat and add most of the package of shredded cheese, reserving about 1/2 cup to use for garnishing.

Stir to combine and encourage the cheese to melt, it will only take about 1 minute

.Add about 1/4 cup beef to each avocado half, or as desired.Top with tomatoes, reserved avocado flesh, evenly sprinkle with reserved cheese, garnish with cilantro, and serve immediately. Recipe is best fresh.

Enjoy !



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