It’s an inside-out taco, and it’s not only fun but delicious too. I’ve kind of had this idea in my head for a while now, but it felt a little odd. I wasn’t sure if you’d all be into the idea of taco meat stuffed into your creamy avocados. But with summer here and the warmer days, I wanted to share an almost no-cook recipe. These avocados literally take minutes to make, are healthier, and yet are still really darn good. I just kept coming back to them. They seemed like a fun idea to me and when I presented it to both of my cousins in a list of recipes, they said this was their favorite pick. So I trusted them, and I ran with the idea, and now here we are…
Guys, we have taco-stuffed avocados!! Usually, I love my crunchy shell tacos. I make them extra crispy and extra cheese. But warm days leave me craving a little lighter recipes and these were just perfect. Sure, they’re a little different, but as I’ve been saying lately, don’t knock them until you try them. They’re a classic with a twist. So simple, creamy, cheesy, and with a crunchy top…SO GOOD. I love them.
On to the details
Pick up some ground chicken, turkey, or even ground beef. Just be sure to use what your family loves most! Brown the meat, add seasonings, and stuff the meat into perfectly ripened avocados. Then top with cheese, ranch, chipotle sauce, and chips. Doesn’t get any easier, but yet this is a dinner that everyone loves. For the seasonings, I use a mix of chili powder and smoked paprika to keep the taco meat extra flavorful. I then add chili flakes for even more spice.
While the meat is cooking, make the chipotle sauce
This is 100% my kind of sauce. It’s spicy, sweet, tangy, and really great atop these avocados. It’s a simple mix of chipotle chilis, mango jam, and orange juice. Just blend everything together, taste for saltiness, and that’s it. Easy to make but really packs in the flavor. For the jam, I use a delicious mango-pineapple jam from The Little Market. The Little Market jams actually come from women artisans in Eswatini Africa! Very cool! If you don’t have mango-pineapple jam, mango-preach jam (or anything similar) will be great as well.
And now, assemble
Well, first the chips. I make homemade tortilla chips, then toss them in Tajin. Obviously, these are addicting. If you have a couple of extra minutes, I would highly recommend making your own chips/strips. They’re very, very good…and much healthier than store-bought! Spoon the warm meat into each avocado, top with lots of cheese cream, then add the chips and chipotle sauce. Yummm. And super quick too!
Looking for other healthy Mexican recipes? Here are some favorites: Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema Sheet Pan Cheesy Poblano Corn Enchiladas Lastly, if you make these Taco Stuffed Avocados, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
