The Keto Avocado Taco Boats are the perfect way to level up your low carb Taco Tuesday Routine. They are fresh, light, and fun!
This is the keto taco you've been waiting for -- we're swapping out tortillas for avocado boats! This recipe is more of a keto taco salad. The presentation is so beautiful: perfectly cooked ground beef seasoned with homemade taco seasoning, nestled on top of chilled shredded lettuce, topped with cheese, salsa, sour cream, tomato, jalapeño, and avocado, all served in an avocado boat. What's not to love?
If you're not sure how to pick the perfect avocado, it's pretty simple: go by touch. Pick up a ripe looking avocado (with a darker skin) and hold it with your fingertips. Gently apply pressure, don't squeeze. If an avocado is ripe, it'll have a little give to it. If it's overripe, it'll feel mushy. Another tip for picking a good avocado: go for the more pair shaped options. Rounder avocados usually have a large seed in them, and more seed = less avocado. Pear shaped avocados usually have a smaller seed -- look for an avocado that is smaller at the top and thicker at the bottom.
A fun spin on keto tacos
Mexican food is easy to make keto -- just ditch the tortillas, rice, and beans, and load up on the proteins. If you're not into ground beef recipes, you could swap out beef for ground chicken, turkey, pork, or a combination. Let's be honest here: this is an avocado recipe ... the avocado is the real star of the show. There are about a million different ways to make Keto tacos, and I think all million of them are delicious.
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Avocado Taco Boats
- Total Time: 25 minutes
- Yield: 4 Servings
- Diet: Diabetic
Description
The Keto Avocado Taco Boats are the perfect way to level up your low carb Taco Tuesday Routine. They are fresh, light, and fun!
Ingredients
- 1 pound ground beef
- 4 tablespoons Taco Seasoning (get the recipe here)
- 2 large avocados
- 4 grape tomatoes, quartered
- 4 pickled jalapeño slices
- ¼ cup sour cream
- ¼ cup salsa
- ¾ cup shredded sharp cheddar cheese
- 3 romaine leaves, shredded
Instructions
- Prepare your taco meat - Brown the ground beef over medium-high heat and drain the excess grease. Add ⅔ cup water and 4 tablespoon taco seasoning, reduce heat to low and let simmer 5-10 minutes until thickened.
- Cut the avocados in half and use a spoon to scoop out the avocado.
- Add ¼ of the shredded lettuce into the bottom of each empty avocado shell.
- Next, add ¼ of the ground beef into each shell
- Top each one with cheese, salsa, sour cream, tomato, jalapeno and avocado.
Notes
- net carbs per serving: 5g
- Storage: Store leftovers in an airtight container for up to 4 days. I recommend storing all of the components of the dish separately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Saute
- Cuisine: Mexican
Candy says
We used boiled shredded chicken and shredded cabbage for the base - it was awesome!
Donna says
Just discovered your site this morning from a posting on Facebook. Your recipes are WONDERFUL and I've made note of several to try to help me stay on low-carb eating plan. Thank your hard work and for sharing your talent!!! I love avocados and these sound delicious....along with everything I have copied down.
diane says
You can also freeze your excess avacado and put it in your morning smoothie:) These sound really good and since we were having mexican tonight anyway I'll just change the recipe to this l think!
Jana says
I have tried all of your variations and this one is my favorite "go to". Thank you so much for your hard work and for posting such wonderful food that I can enjoy and actually be able to make. I have used your website as a resource for changing my way of life for quite some time now... but never said thanks. So thank you! And this is one of my most favorite recipes. 🙂
Holley says
Thanks Michele, I hope you enjoy them!
Michele Chastain says
Will be making these this week for sure...thanks so much!!