Happy September!
This is the craziest time of year for me and I feel like I have been neglecting the blog but I have a fabulous new recipe for all of you Taco Tuesday lovers out there. I am all about celebrating the small things!
Jump to Recipe
These are so delicious and the filling for the avocado bowls can be eaten on its own or you could make an AIP friendly tortilla and wrap it inside if you want to make a burrito! You could also make yourself a taco salad and crunch some plantain chips on top for another variation.
Tacos are here to stay people whether you are following the AIP or a Paleo Diet, I’ve got you covered.
Happy Taco Tuesday!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable
Avocado Taco Bowls (AIP, Paleo)
A delicious way to serve your tacos! Perfect for Taco Tuesday or dinner guests!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Ingredients
- 3 cups brussel sprouts, finely chopped
- 2 limes juiced
- 4 slices bacon, chopped finely
- 1 Tbsp avocado oil
- 2 cloves garlic, minced
- 1/2 small red onion, finely diced
- 1 pound ground beef
- 1 tsp sea salt
- 1 tsp onion powder and garlic powder
- 1 tsp parsley
- 1/2 tsp oregano
- 1/2 tsp turmeric
- 1/4 tsp smoked sea salt or sub sea salt
- 1/4 cup cilantro, chopped
- 2 large avocados
Instructions
-
Cook bacon in a large frying pan and set aside. Keep the lard in the pan.
-
Add the brussel sprouts to the pan and cook 3-4 minutes. Squeeze the juice of 1 lime and 1/2 tsp of salt onto the brussel sprouts.
-
In another pan, add in the avocado oil, red onion, garlic and 1/2 tsp of salt. Cook for 2-3 minutes and then add in the ground beef. Cook until no longer pink.
-
Add in the rest of the seasonings and the cilantro. Mix in the bacon and the brussel sprouts mixture.
-
Wash and cut the avocados in half. Remove the pits and scoop out the flesh and mash in a bowl. Keep the skins. Add in the juice of 1 lime and the smoked sea salt. Stir.
-
Place the avocado mixture back into the skins and create a hole in the middle for the filling. Add the ground beef filling into the avocado skins.
-
Garnish with additional cilantro, bacon and red onion if desired. Serve immediately.
-
Store the leftover filling in the fridge in a glass dish for 3-4 days.
Loved this recipe! My sodium is too high so I omitted it all but the bacon and it was still delicious. The lime gives it a bit of a kick! Will make again
Thank you Nathalie! This is one of my favorite recipes as well! So glad you enjoyed it!
[…] Avocado Taco Bowls […]
[…] Here is one of my favorite low carb recipes that’s chock full of low carb veggies, AIP Taco Bowls! […]
This recipe is delicious and healthy.
Hi Nicoletta,
I’m so happy you enjoyed this recipe!
xo,
Meagen
[…] Avocado Taco Bowls […]
[…] Avocado Taco Bowls – It’s All About AIP […]
This is my favorite AIP recipe! I make it every single Tuesday and we never get tired of it because it is SO delicious. It is quick and easy to make and there is enough for leftovers.
Hi Anita,
Thank you so much for your sweet comment! I’m so happy you enjoy this recipe as part of your weekly meal prep. 🙂
xo,
Meagen