Instead of a tortilla, each taco filling is spooned into an avocado half. Seasoned ground beef, salsa, sour cream, shredded cheese, and lettuce provide the familiar layers, while leaving the avocado skin on creates a bowl that can be eaten with a spoon.
Ingredients
- 3 ripe avocados
- 1 1/2 pounds hamburger
- 1/2 cup finely chopped onion
- 1 cup tomato-based salsa
- 1 cup sour cream
- 1 cup finely shredded Mexican cheese blend
- 1 cup roughly shredded lettuce
- 1 package taco seasoning
Cook the filling
- Place the hamburger and chopped onion in a skillet. Cook while breaking the meat into small pieces.
- Add the taco seasoning to suit your taste as the mixture cooks. Continue until the hamburger reaches 160°F (71°C), then drain it and transfer it to a bowl.
Build the avocado tacos
- Cut the avocados in half and remove the pits. Either carefully lift the flesh from each skin or leave the skin in place.
- Arrange the avocado halves on serving plates with some of the shredded lettuce.
- Spoon the cooked hamburger-and-onion mixture into the six avocado halves.
- Top with salsa, a dollop of sour cream, and shredded Mexican cheese blend.
Eat the filled avocados taco-style if the skins were removed. If the skins remain, use a spoon and treat each half as an individual avocado bowl.
