The 'Cado' Taco

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Use a pitted avocado as your shell of course! Dispense with the guacamole, use a freshly cut avocado spritzed with a bit of lime juice as a boat for taco-spiced ground meat, diced tomatoes, sour cream/cheese  (if you eat dairy), and a two-ingredient creamy sauce made with lime juice and mayo.

To make vegan keto avocado tacos, instead of the ground meat, substitute:

- mashed kidney beans

- 3 tablespoons of hemp or chia  seeds mixed with 1/4 cup pumpkin seeds



  • 1 tbsp extra virgin olive oil from @cobramestate
  • 1/2 Kg
    grass-fed mince
  • 1/2 Teaspoon
    sea salt
  • 2 tbsp taco seasoning (look for one with clean ingredients)
  • 3 avocados
  • 1 medium tomato
  • 6 tbsp goat's/feta cheese crumbles
  • 1 tbsp cilantro, chopped
  • 2 limes, juiced


  1. In a large skillet over medium-high heat, add 1 tablespoon oil. Add minced meat, breaking it up with a wooded spoon. Cook until browned, about 7 to 8 minutes, breaking up any big chunks as it cooks. Season with salt and pepper, and taco seasoning.
  2. Remove the cooked meat from the skillet on a kitchen towel-lined plate to drain.
    Dice tomatoes.
  3. In a small bowl, add mayo and juice from 1 lime. Stir together until combined for the creamy mayo.
  4. Cut avocados in half and remove the pits. Spritz each avocado half with lime juice to prevent them from browning.
  5. Spoon about 1/4 cup of meat/protein on each sliced avocado.
  6. Top each avocado taco with a sprinkle of diced tomatoes, about a tablespoon of cheese and a bit of chopped cilantro, and the creamy mayo.
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