Creamy avocados stuffed with spiced beef, fresh salsa, and sour cream for a satisfying low-carb meal.
# Components:
→ Meats
01 - 9 oz ground beef (80/20 blend)
→ Vegetables
02 - 2 large ripe avocados, halved and pitted
03 - 1 small tomato, diced
04 - 1/4 small red onion, finely chopped
05 - 1 small jalapeño, seeded and minced (optional)
06 - 2 tablespoons fresh cilantro, chopped
07 - 1 clove garlic, minced
08 - 1 lime, juiced
→ Dairy
09 - 1/3 cup sour cream
10 - 1/2 cup shredded cheddar or Mexican cheese blend
→ Spices and Seasonings
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon ground black pepper
→ Oils
17 - 1 tablespoon olive oil
# Directions:
01 - Combine diced tomato, chopped red onion, minced jalapeño, fresh cilantro, half the lime juice, and a pinch of salt in a small bowl. Mix gently and set aside.
02 - Heat olive oil in a skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until fully browned, approximately 5 minutes.
03 - Add minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the cooked beef. Stir thoroughly and cook for 2 additional minutes until the spices become fragrant. Remove from heat.
04 - Cut avocados in half and remove the pits. Using a small spoon, carefully scoop out additional flesh from each half to create enlarged cavities for filling. Reserve the scooped avocado flesh.
05 - Dice the reserved avocado flesh and gently fold into the prepared salsa mixture.
06 - Squeeze the remaining lime juice evenly over all avocado halves to prevent browning.
07 - Distribute the warm taco meat evenly among the avocado halves. Top immediately with shredded cheese while the meat is hot to promote even melting.
08 - Spoon the prepared salsa mixture over each stuffed avocado. Crown each with a generous dollop of sour cream. Serve immediately for optimal temperature and texture.
