Looking to shake up taco night with something fresh, nourishing, and easy to make with the kiddos? Say hello to your new favorite: Baked Chicken Stuffed Avocado Tacos!
Stuffed avocado tacos are such a great change from your ordinary taco! I don't know why I didn't think of this idea sooner! It's less carbs at night, which is always a plus in my eyes, and who doesn't love avocados? Avocados are one of those ingredients that people refer to as a "superfood". This is the best healthy taco recipe for meal prepping, as well.
These healthy chicken tacos also combine the creamy goodness of avocado and the lean protein of ground chicken for a flavor-packed, health-conscious meal. Whether you’re a busy parent, health-conscious foodie, or just looking to get your kids more involved in the kitchen, this recipe checks all the boxes and is a great low carb taco idea!
If you're looking for more fun taco ideas that are also health-conscious, then you must try my Mexican Shrimp Tacos or my Easy Baked Fish Tacos!
Table of contents
Ingredients for Avocado Tacos
To make stuffed avocado tacos, you will need the following!
- ground chicken - I prefer using ground chicken over shredded because it mixes better with the ingredients and stays better inside the hollowed-out avocado.
- onion - chopped, also adding sweetness, depth, and complexity to the dish.
- cumin - the number one spice I add to all my Mexican dishes, which adds a warm, earthy, and slightly smoky flavor.
- smoked paprika - adds a distinct smoky and earthy flavor.
- garlic powder - adds a savory flavor that is milder and less pungent than minced garlic.
- chili powder - adds a warm, earthy, and slightly spicy flavor.
- oregano - adds a robust, earthy, and slightly peppery flavor.
- onion powder - adds a strong concentrated onion flavor and complements the other spices perfectly.
- low-sodium bone broth - can also use chicken broth or beef broth here, as well.
- black beans - drained, helps increase the protein and fiber content of the dish.
- lime juice - this is used to mix in with the mashed avocado before adding it to your chicken mixture.
- ripe avocados - halved and pitted.
- sweet whole kernel corn - drained - I use a can of whole kernel corn. This can be an optional add-in.
- salsa - can be an optional add-in.
- shredded Mexican cheese blend - this is used as an optional topping.
- plain Greek yogurt or sour cream - an optional topping.
- cilantro - chopped, an optional topping.
Directions for Avocado Tacos
Step-by-step directions to make this gluten-free taco dinner!
Step 1 - Preheat oven to 400 degrees Fahrenheit. Heat a large non-stick skillet over medium heat and add the ground chicken and onion. Cook until the chicken is no longer pink and the onion has softened, about 10 minutes.
Step 2 - Drain, then add back to the skillet and pour in the broth. Then, add the chili powder, cumin, oregano, onion powder, garlic powder, 1 tsp. salt, pepper, and paprika. Stir to combine. Stir in the black beans and salsa, and corn here if using. Stir and cook until heated through, about 5 minutes.
Step 3 - Cut the avocados in half lengthwise and remove the pit.
Step 4 - Scoop out the flesh. Transfer the flesh to a small bowl and add the lime juice and 1 tsp. of salt and mash with a fork until chunky-smooth.
Step 5 - Add the desired amount of chicken mixture into the bowl with the mashed avocado. There will be extra chicken mixture in the pan. We always eat the leftovers in taco shells or in a bowl like chili.
Step 6 - Fill each avocado with the chicken avocado mix and top with cheese. Place in a muffin tin for help with stability.
Step 7 - Bake in the preheated oven until the cheese is melted, about 8 minutes. Remove from oven and top with more cheese, if desired. Top with plain Greek yogurt or sour cream, more salsa, and cilantro.
Substitutions and Variations
Ground Chicken - you can substitute ground chicken for either ground turkey or ground beef.
Bone Broth - can also use beef broth or chicken broth as an alternative.
Tips and FAQ's
Absolutely! Use a dairy-free cheese alternative or skip the cheese entirely and add extra avocado or a drizzle of vegan sour cream.
Let cool completely before storing. Store in an airtight container in the fridge for 2 - 3 days.
To help prevent the avocado flesh from browning, brush a little lemon juice or lime juice on the exposed surface.
More Mexican dishes you will also LOVE
If you give this dessert a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Baked Chicken Stuffed Avocado Tacos
Equipment
- medium non-stick skillet
- colander
Ingredients
- 1 lb ground chicken can also use ground turkey
- ¼ cup chopped onion
- ½ tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsps salt
- ¼ tsp ground black pepper
- ¼ cup low-sodium beef broth chicken broth or bone broth can also be used here
- 1 15 oz can low-sodium black beans
- 1 15 oz can whole kernel sweet corn this can be optional
- ¼ cup salsa
- 1 tsp lime juice
- 4 ripe avocados halved and pitted
- ½ cup shredded Mexican cheese blend an optional topping
- ½ cup plain greek yogurt an optional topping
- cilantro chopped, used as an optional topping
Instructions
- Step 1: Preheat the oven to 400°F. Heat a large non-stick skillet over medium heat and add the ground chicken and onion. Cook until the chicken is no longer pink and the onion has softened, about 10 minutes.
- Step 2 - Drain, then add back to the skillet and pour in the broth. Then, add the chili powder, cumin, oregano, onion powder, garlic powder, 1 tsp. salt, pepper, and paprika. Stir to combine. Stir in the black beans and salsa, and corn here if using. Stir and cook until heated through, about 5 minutes.
- Step 3 - Cut the avocados in half lengthwise and remove the pit. Scoop out the flesh. Transfer the flesh to a small bowl and add the lime juice and 1 tsp. of salt and mash with a fork until chunky-smooth.
- Step 4 - Add the desired amount of chicken mixture into the bowl with the mashed avocado. There will be extra chicken mixture in the pan. We always eat the leftovers in taco shells or a bowl like chili.
- Step 5 - Fill each avocado with the chicken avocado mix and top with cheese. Place in a muffin tin for help with stability.
- Step 6 - Bake in the preheated oven until the cheese is melted, about 8 minutes. Remove from oven and top with more cheese, if desired. Top with plain Greek yogurt or sour cream, more salsa, and cilantro.
Notes
Can I make these tacos dairy-free? Absolutely! Use a dairy-free cheese alternative or skip the cheese entirely and add extra avocado or a drizzle of vegan sour cream. How do you store leftovers? Let cool completely before storing. Store in an airtight container in the fridge for 2 - 3 days. How do you prevent avocados from browning? To help prevent the avocado flesh from browning, brush a little lemon juice or lime juice on the exposed surface. How can the kids help? Cooking with kids doesn’t have to be messy or stressful—it can be educational and a lot of fun! Here’s how to include them in the process:
- Help mash the avocados (who doesn’t love squishing things?)
- Mix the chicken filling in a bowl
- Scoop filling into avocado halves
Nutrition
Jillian is the creator of Jillian's Healthful Eats. She is the one who cooks all the meals, develops all the recipes, takes all the photographs, and washes all the dishes! She is a very busy wife and mother of 4 who enjoys cooking with her children and instilling in them her love for health and nutrition!
Leave a Reply