Keto Mexican Taco Stuffed Avocados

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Keto Mexican Taco Stuffed Avocados

Here in Texas, we love our Tex-Mex. We also love our Taco Tuesdays. Taco Tuesdays should be an official and universal holiday… who’s with me? Just because you have entered the keto lifestyle, doesn’t mean you have to give up the iconic food holidays, such as the beloved Taco Tuesdays. All you need is some guidance and modification to your favorite classics from your favorite keto chef, Aunt Ger.

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Ingredients Equipment Method Notes

Ingredients

Equipment

1 Mason jars

Method

Pour all Homemade Taco Seasoning ingredients into a mason jar and shake until combined. Keep covered tightly.
Heat nonstick frying pan over medium-high heat.
Add 2 teaspoons of olive oil, chopped onion, mushrooms (if using) and sauté until translucent, five minutes or so. Add garlic, stir 30 seconds or until fragrant.
Add taco seasoning stirring one minute.
Add chopped meat breaking up and meet with the back of a spoon.
Cook meat until nicely browned.
Drain off excess fat.
Slice avocados in half, removing the pit. Spoon taco mixture on top of avocado and sprinkle with cheese, lettuce, tomatoes and a dollop of sour cream.

Notes

NotesAunt Ger Note: I added mushrooms to the meat mixture because I had them hanging around in the fridge. You can also add a spoonful of salsa which is pretty low in carbs depending on the brand you use. If your avocados aren’t really right you can pop them in the oven for five minutes on 350 and that will soften them up a bit!My crew has a pretty hearty appetite so I usually make a veggie dish on the side as well, but you could also make a salad.