Raise your hand if you like taco night! In our house, it’s a staple, but we’ve come up with a DELICIOUS twist to mix it up that keeps taco night alive and well… taco bowls. But it doesn’t just end with the taco bowl. To add in a healthy dose of good fats and nix the carbs, we’re using avocados as the bowl to create these low carb make-your-own avo keto taco bowls!
With that, I’d like to introduce you to my new favorite taco night dish.
With six kids in our household, we’ve become connoisseurs of the make-your-own style meals. Letting everyone build their own dish goes a long way for the variety of taste preferences under our roof. Taco night is no different. The same goes for entertaining as well!
Anytime I can whip up a buffet for guests to create a plate they love and serve themselves, like our mashed potato and mac and cheese bar, I call that an easy entertaining win! The same goes for taco night.
We also have many friends and some family members on a keto-style diet, so serving up a dish that they can happily indulge in is a goal for me anytime I’m inviting them over.
These make-your-own avocado keto taco bowls check ALL of the boxes. Plus, whether cooking for your family or for company, you can have food on the table and ready to eat in 15 minutes or less!
How to Make Avocado Bowls
Using Avocados as the “bowl” for a taco bowl is actually really easy! This is such a simple dish to prepare and serve. Start by cutting the avocados in half, then remove the pits. If you’d like to create a little more room for your “bowls” use a spoon to scoop out just a little more of the avocado meat, and you might as well save to the side to make guacamole!
Make-Your-Own Avocado Keto Taco Bowls
First, while you’re grocery shopping for the family or you’re grabbing all you need for entertaining, it doesn’t hurt to find it all at low prices at Walmart. Last year we started using Walmart delivery for our weekly grocery stock-up, and I’m OBSESSED. Not having to leave the house to get my weekly groceries is a life-saver, especially with our three-month-old twins.
Anyway, we recently added America’s favorite salsa for tacos to our order. Pace® has the bold kick of flavor I was looking for, both in their Pace Picante Sauce (smoothly blended tomatoes) and in their Pace Chunky Salsa (big chunks of tomatoes, onions and jalapeños). Both are perfect for our taco bowls.
To get everything on the table quickly, start by cooking the taco meat. We’ve got a recipe for the best ever taco meat at the end of this post!
While the meat is browning, chop and set up your favorite taco toppings of choice to load onto the avocado halves. Obviously, if you’re wanting to keep it completely keto-friendly (or dairy-free, etc), adjust the toppings as necessary!
Topping Ideas for a Taco Bowl Bar
- Cheese (I LOVE grated cotija cheese, but shredded cheddar is great too)
- Fruit (something sweet is a perfect balance to the heat, I recommend chopped pineapple or mango)
- Pace Chunky Salsa
- Pace Picante Sauce
- Shredded lettuce
- Tortilla strips
- Chopped red onion
- Chopped jalapeño
- Sour cream
- Fresh chopped cilantro
- Lime slices
If you like these keto taco bowls, check out these easy entertaining tips with a Mashed Potato and Mac + Cheese Bar!
These avocado keto taco bowls are such a great dish for lunch or dinner, perfect for taco Tuesday or entertaining, and even my kids loved them.
I didn’t even miss a taco shell!! The mix of sweet from the fruit, saltiness of the cheese and bold kick of flavor from Pace Picante Sauce and Salsa made for SO much flavor.
Have you made keto taco bowls before? Let me know in a comment below!
Keep reading for the best ever taco meat recipe.
- 1 pound ground beef
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Paprika
- 1/2 cup tomato sauce
- In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- Add tomato sauce and spices. Stir and bring to a simmer.
- Cover and simmer for 5 minutes then remove from heat and use for tacos, nachos, or taco salad.