Marsha Merington
May 28, 20202 min
Updated: Jun 20, 2020
Recipe By Primal Kitchen April 20, 2020
This is a creative grain-filled tortilla replacement: Use a pitted avocado. 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, queso blanco (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 lupini beans (these have about 13 grams of protein and 6 grams of net carbs per half cup)
3 tablespoons of hemp seeds mixed with 1/4 cup pepitas (about 18 grams of protein and 4 grams of net carbs)
Time: 15 minutes
Servings: 6
1 tablespoon Primal Kitchen Avocado Oil
1 pound ground bison (or any ground meat of your choice)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons keto-friendly taco seasoning (see recipe below)
3 avocados
1 medium tomato
6 tablespoons queso blanco or feta cheese crumbles
1 tablespoon cilantro, chopped
2 limes, juiced
4 tablespoons Primal Kitchen Mayo with Avocado Oil
In a large skillet over medium-high heat, add 1 tablespoon avocado oil.
Add ground meat, breaking it up with a wooden spoon or heat-safe spatula. Cook until browned, about 7 to 8 minutes, breaking up any big chunks as it cooks. Season with salt and pepper, and taco seasoning.
Remove the cooked meat from the skillet on a kitchen towel-lined plate to drain.
Turn stove off. Meanwhile, cut tomatoes in half. Use a spoon to scoop out the seeds. Dice tomatoes.
In a small bowl, add mayo and juice from 1 lime. Stir together until combined.
Cut avocados in half and remove the pits. Spritz each avocado half with lime juice to prevent them from browning.
Plate the avocados and spoon about 1/4 cup of meat (or any vegan protein source listed above) on each sliced avocado.
Top each avocado taco with a sprinkle of diced tomatoes, about a tablespoon of queso blanco (if using), a bit of chopped cilantro, and the creamy sauce.
Time: 2 minutes
Servings: 6
1/4 cup chili powder
1/8 cup ground cumin
2 tablespoons sea salt
2 tablespoons black pepper
2 tablespoons paprika or chipotle powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried cilantro or oregano
Instructions
Combine all ingredients in a small mason jar. Screw lid on tightly. Shake to combine. Store in a cool, dry cupboard.