One Pot Recipes

Taco Stuffed Avocados – Easy One Pot Pasta Recipes with Turkey

I’ll admit it—I used to think tacos and avocados were just meant to hang out at parties, not end up in a one pot dinner situation. But one night, with leftover ground turkey staring me down in the fridge, I tried something weird: I ditched the tortillas and stuffed everything into an avocado. And holy moly, it worked. This recipe became our weeknight secret weapon. It’s got the satisfying kick of classic tacos, the creamy coolness of avocado, and all the quick magic of one pot pasta recipes—minus the actual pasta. Whether you’re low-carb-ing your way through the week or just want something wildly satisfying without the mess, this hits the spot. Plus, it’s one of the best ground turkey recipes out there that doesn’t taste like you gave up flavor to eat “healthy.” We’ve made it with ground chicken too, and once we even threw in some leftover taco pasta. Honestly, it’s one of those turkey pasta recipes you can play with and still call a win. You’ll want this on repeat.

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Table of Contents

  • 1) Key Takeaways
  • 2) Easy Taco Stuffed Avocados Recipe
  • 3) Ingredients for Taco Stuffed Avocados
  • 4) How to Make Taco Stuffed Avocados
  • 5) Tips for Making Taco Stuffed Avocados
  • 6) Making Taco Stuffed Avocados Ahead of Time
  • 7) Storing Leftover Taco Stuffed Avocados
  • 8) Try these Main Course recipes next!
  • 9) Taco Stuffed Avocados Recipe
  • 10) Nutrition

1) Key Takeaways

  • What can you stuff inside an avocado for a healthy one pot meal?
  • How do you keep stuffed avocados from turning brown?
  • Are taco stuffed avocados low carb and high protein?
  • Can you meal prep taco stuffed avocados ahead of time?

2) Easy Taco Stuffed Avocados Recipe

I’ve made tacos every which way, but the day I stuffed that goodness into an avocado? Game over. This is now my go-to when I need something fast, filling, and still kind of healthy. I mean, we all love a big ol’ bowl of pasta, but one pot pasta recipes like this? They bring the same comfort with less mess. And less mess means more time to enjoy a second helping.

We’re working with ground turkey, seasoning that smells like taco night at grandma’s, and scooping it into buttery avocado halves like nature made them for it. The combo of creamy avocado and spicy turkey is just unreal. Plus, this one-pot method makes cleanup a breeze. No pile of pans, no stress. Just straight-up flavor.

And yes, I know some folks look at an avocado like it’s a topping, not a bowl. But trust me, after one bite, you’ll never see them the same again. Oh and did I mention it hits all the marks for best ground turkey recipes, turkey recipes ground, and even sneaks into turkey pasta recipes territory?

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3) Ingredients for Taco Stuffed Avocados

4 ripe avocados: Choose avocados that give slightly when you press them. Too soft, and you’ve got guacamole. Too hard, and good luck scooping. I like mine just shy of perfect.

1 tablespoon olive oil: This is for sautéing the onions and turkey. Keeps things from sticking and adds a light richness that plays nicely with the seasoning.

1 pound ground turkey: Lean but still juicy when cooked right. It soaks up the taco flavor beautifully and makes this a solid pick for easy one pot pasta recipes—if you decide to switch out the avocados for noodles someday.

1 small onion, diced: Onion gives that savory base we all expect in a good taco filling. Dice it small so it blends into the turkey instead of overpowering every bite.

1 packet taco seasoning: No shame in using store-bought. It’s got the right mix of spices without raiding your spice rack. You could make your own, but why complicate a one pot recipe?

1/4 cup water: Helps create a saucy texture that soaks into the turkey. Don’t skip this or you’ll end up with dry filling.

1/2 cup cherry tomatoes, diced: Adds brightness and a pop of sweet-acid flavor to cut through the richness of the avocado and meat.

1/2 cup shredded cheddar cheese: Melty, cheesy goodness. You could skip it, but I wouldn’t recommend it. Cheese is kind of the glue that holds taco love together.

1/4 cup sour cream: I like a dollop on top. It’s cool, creamy, and ties all the taco flavors together like a mini siesta in every bite.

Fresh cilantro, chopped: This is the green confetti on top. Optional if you’re a cilantro hater, but I personally love the fresh zing it adds.

Salt and pepper to taste: Season throughout the process. Don’t wait until the end. That’s how you bring out every flavor this dish has to offer.

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4) How to Make Taco Stuffed Avocados

Step 1. Heat olive oil in a large skillet. Add the diced onion and sauté for about three minutes until it turns translucent and fragrant. This is your flavor base, so don’t rush it.

Step 2. Toss in the ground turkey, season with a pinch of salt and pepper, and break it apart with a wooden spoon. Cook until no pink remains and it’s starting to brown a bit. Browning = flavor.

Step 3. Sprinkle in the taco seasoning and pour in the water. Stir well. Let that simmer down for five minutes until the mixture is thick, juicy, and begging to be eaten. You’ve just made the heart of a one pot pasta recipe, minus the pasta.

Step 4. While the turkey is finishing up, cut your avocados in half and remove the pits. Use a spoon to scoop out a little extra flesh to make room for the filling.

Step 5. Spoon the turkey mixture into each avocado half, packing it in generously. Top with diced tomatoes, a sprinkle of cheese, and a little sour cream.

Step 6. Garnish with cilantro. Serve right away while it’s warm and the cheese is just starting to melt. Don’t overthink it. This is comfort food dressed in green skin.

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5) Tips for Making Taco Stuffed Avocados

Use the right avocados. They should feel firm with a gentle give. If they’re mushy, they’ll fall apart before you even fill them. Trust me, I’ve learned the hard way—twice.

Don’t skip the water in the turkey mix. That little splash lets the seasoning cling to the meat and keeps everything juicy. This trick works in most ground turkey recipes, even in turkey pasta recipes where the sauce carries the show.

Make them fresh. These really shine when served right after assembling. You can prep the turkey filling ahead, but cut and fill the avocados just before you plan to eat. That way, you keep everything bright, fresh, and not a weird shade of brown.

6) Making Taco Stuffed Avocados Ahead of Time

You can absolutely get ahead on parts of this recipe. I like to make the turkey filling the night before and store it in a sealed container. When hunger hits, all I need to do is cut the avocados and heat the meat. Ten minutes tops. That’s faster than boiling pasta for most one pot pasta recipes.

If you want to go full prep mode, dice the tomatoes, shred the cheese, and keep those ready too. But don’t even think about cutting the avocados early unless you enjoy brown sadness on your plate. Wait until the last minute for those.

Got leftovers? Store the turkey mix solo. Then cut fresh avocados when you’re ready for round two. That’s how I keep this feeling fresh every time, even on day three.

7) Storing Leftover Taco Stuffed Avocados

Once the avocados are cut, they don’t hang around long. If you’ve filled some and didn’t eat them all, squeeze a little lemon or lime juice over the top and wrap tightly. You might get another day, maybe two, before they lose their charm.

Now for the turkey mix—that keeps like a champ. Store it in the fridge for up to four days in an airtight container. Warm it in a skillet or microwave and use it again in more avocados, over rice, or even inside tortillas if you’re switching things up.

If you’re someone who loves variety, you can use the leftover filling in other one pot recipes. Just add pasta or grains and boom—you’ve got dinner, again.

8) Try these Main Course recipes next!

9) Taco Stuffed Avocados Recipe

Taco Stuffed Avocados – Easy One Pot Pasta Recipes with Turkey

I’ll admit it—I used to think tacos and avocados were just meant to hang out at parties, not end up in a one pot dinner situation. But one night, with leftover ground turkey staring me down in the fridge, I tried something weird: I ditched the tortillas and stuffed everything into an avocado. And holy moly, it worked. This recipe became our weeknight secret weapon. It’s got the satisfying kick of classic tacos, the creamy coolness of avocado, and all the quick magic of one pot pasta recipes—minus the actual pasta. Whether you’re low-carb-ing your way through the week or just want something wildly satisfying without the mess, this hits the spot. Plus, it’s one of the best ground turkey recipes out there that doesn’t taste like you gave up flavor to eat “healthy.” We’ve made it with ground chicken too, and once we even threw in some leftover taco pasta. Honestly, it’s one of those turkey pasta recipes you can play with and still call a win. You’ll want this on repeat.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican-American
Keywords: best ground turkey recipes, ground turkey recipes, One Pot Pasta Recipes, one-pot recipes, turkey pasta recipes, turkey recipes ground
Servings: 4 servings
Author: Lila

Ingredients

  • 4 ripe avocados, halved and pitted
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 small onion, diced
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1/2 cup cherry tomatoes, diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Add diced onion and cook until soft, about 3 minutes.
  3. Add ground turkey, season with salt and pepper, and cook until browned.
  4. Sprinkle in taco seasoning and pour in water. Stir and let simmer for 5 minutes.
  5. While the turkey cooks, scoop a small amount from the center of each avocado to make room for filling.
  6. Spoon the turkey mixture into the avocados.
  7. Top with diced tomatoes, shredded cheese, and a dollop of sour cream.
  8. Garnish with chopped cilantro and serve immediately.

10) Nutrition

Serving Size: 2 avocado halves | Calories: 390 | Protein: 21 g | Fat: 28 g | Carbohydrates: 11 g | Fiber: 7 g | Sugar: 2 g | Sodium: 510 mg | Cholesterol: 60 mg

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