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Cook bacon in a large frying pan and set aside. Keep the lard in the pan.
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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.
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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.
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Add in the rest of the seasonings and the cilantro. Mix in the bacon and the brussel sprouts mixture.
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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.
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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.
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Garnish with additional cilantro, bacon and red onion if desired. Serve immediately.
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Store the leftover filling in the fridge in a glass dish for 3-4 days.