Here we ditch the taco shell and use a hollowed-out avocado to hold a spicy turkey and black bean taco filling. The flesh of the avocado gets mashed with lime juice and cilantro for a quick and easy guacamole topping.

Hilary Meyer
Source:, February 2018


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium skillet over medium-high heat. Add ground turkey, onion, chili powder and salt. Cook, stirring with a wooden spoon and breaking up large pieces of turkey, until cooked through, 4 to 6 minutes. Remove from heat and stir in black beans and salsa.

  • Carve out the flesh of each avocado half with a spoon, leaving about a 1/4-inch border all around. Transfer the scooped flesh to a small bowl. Add cilantro and lime juice; mash with a fork until chunky-smooth.

  • Fill each avocado half with about 1/2 cup of the turkey filling (they will be very full). Top each with 1 teaspoon cheese and some of the guacamole.

Nutrition Facts

324 calories; protein 15.4g 31% DV; carbohydrates 15.6g 5% DV; exchange other carbs 1; dietary fiber 8.9g 36% DV; sugars 1.8g; fat 24g 37% DV; saturated fat 4.2g 21% DV; cholesterol 44.2mg 15% DV; vitamin a iu 495.1IU 10% DV; vitamin c 11.5mg 19% DV; folate 88.7mcg 22% DV; calcium 64.1mg 6% DV; iron 1.9mg 11% DV; magnesium 61.2mg 22% DV; potassium 754.8mg 21% DV; sodium 350.9mg 14% DV; thiamin 0.1mg 14% DV.

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
Mmm! Love this idea the avocado cups keep this low-carb but still so satisfying and delicious! Read More