Using creamy avocados instead of tortilla shells puts a healthy twist on tacos. Most people think guacamole when they hear the word ‘avocado’. True, guacamole is great but that’s just a mere beginning of their potential. Avocados can stand in for mayo, replace butter in baked goods and even become a creamy base for ice cream or smoothies. Beyond that, you can grill, stuff, batter and fry them or turn them into cake frosting. For many people, avocados make everything they just a bit better.
Avocados are a fruit that ripen off the tree so they are often sold unripe. The tree carries two crops on them at a time, and on average an avocado will stay on the tree for 12-14 months.
This versatile fruit is a true Mexican staple, bringing flair to practically any dish its used in. If you enjoy tacos and avocados, this is just a great, easy lunch or light supper.
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- 2 avocados, ripe, halved & pit removed
- 1 lime, juiced
- 454 grams turkey, ground
- 1 small onion, diced
- 1 tsp EACH cumin, garlic powder, coriander, smoked paprika, onion powder & salt
- 1 1/2 tsp chili powder
- 1/2 tsp pepper
- 1/2 cup refried beans
- 100 grams cheddar cheese, shredded
- Salsa & Sour Cream for garnish
- Fresh cilantro, chopped for garnish (optional)
Ingredients
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- In a large skillet, stir-fry ground turkey & onion until turkey is no longer pink. Stir in spices & add refried beans; combine well.
- Top each avocado half with a squeeze of lime juice. Divide turkey mixture evenly into each halved avocado. Top with shredded cheese, salsa, sour cream & cilantro (if using).
- Recipe adapted from http://kudoskitchenbyrenee.com