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taco stuffed avocados with chipotle cream 971617696

Make Chipotle Cream for Beef Taco Stuffed Avocados

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Swap tacos for avocado boats! Loaded with seasoned beef and topped with a creamy chipotle crema, it's a fun, low-carb twist on taco night.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Dinners, Main Dishes, Mexican
Cuisine: Mexican, Tex Mex
Calories: 997
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground chicken, beef, or turkey
  • 1 yellow onion, chopped
  • 1 poblano pepper, chopped
  • 2-3 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 pinch red pepper flakes
  • 1 teaspoon kosher salt
  • 1/4 cup fresh cilantro, chopped
  • 4 avocados, halved and pitted
  • 1 cup shredded Mexican or cotija cheese
  • tortilla chips/strips for serving
  • ranch or sour cream, for serving (see notes)
  • 3 tablespoons extra virgin olive oil
Chipotle Salsa
  • 1/4 cup chipotle peppers in adobo
  • 2-3 tablespoons mango jam
  • 1 tablespoon apple cider vinegar
  • zest and juice from 1/2 an orange

Method
 

  1. 1. In a large skillet, heat the olive oil over high heat. Add the ground chicken, onion, and poblano. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 1/2 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 5 minutes. Remove from the heat and stir in the cilantro.  2. Meanwhile make the chipotle sauce, combine all ingredients in a blender. Blender until combined. Season with salt.3. Halve and pit avocados. Spoon the warm taco meat into each avocado and top with cheese. Let the meat overflow onto your plate. Top with ranch/sour cream, chips, and cilantro. Drizzle the sauce over top. Eat with a spoon and enjoy!

Nutrition

Calories: 997kcal

Notes

Cilantro Lime Ranch: In a bowl, whisk together 1 cup sour cream or plain Greek yogurt, 1/2 cup fresh chopped cilantro, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 cup pickled jalapeños – chopped + 2 tablespoons brine, juice from 2 limes, and 1 teaspoon kosher salt. Whisk until creamy.