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Keto Avocado Tacos

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)

Keto Avocado Tacos

Time: 15 minutes



  • 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)

  • 1 medium tomato

  • 6 tablespoons queso blanco or feta cheese crumbles

  • 1 tablespoon cilantro, chopped

  • 2 limes, juiced


  • 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.  

Keto-Friendly Taco Seasoning

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


  • Combine all ingredients in a small mason jar. Screw lid on tightly. Shake to combine. Store in a cool, dry cupboard. 

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