This is a great low-carb/keto recipe that makes use of leftover (or fresh) meat in the refrigerator. And the avocado, when heated, is so buttery and melts in your mouth. This stuffed avocado is fast, easy, and very tasty!
These taco-stuffed avocados are actually going on our dinner rotation this week. It’s a win, win because we all love my taco meat recipe, and we love avocados. And, since we over-indulged over the holidays we are cutting back on the carbs. Of course, avocados are loaded with good-for-you fats so they are much healthier than serving on a taco shell. And the portions are really filling, I couldn’t even finish the two.
About Time
- Prep Time 5 mins
- Cook Time 10 mins
- Total Time 15 mins
Ingredients
- 2 avocados pitted
- 2 cups roast chicken shredded
- 1/3 cup tomato seeded and diced
- 1/4 cup shredded cheese Mexican blend
- 1/4 cup cilantro stems chopped
- 2 Tablespoon mayonnaise
- 1 Tablespoon Sriracha optional
- Mozzarella cheese to top
Instructions
- Preheat the air fryer to 400F (200C) for 2 minutes.
- Mix all the ingredients, except Mozzarella cheese, and them on top of the avocados. Place them inside the fryer basket.
- Sprinkle some mozzarella cheese over the chicken mixture and let the cheese melt for 1 minute in the preheated air fryer.
- Air fry at 360F (180C) for 4-5 minutes until the cheese is slightly golden brown.
Amount Per Serving
Serving: 1serving | Calories: 349kcal | Carbohydrates: 9g | Protein: 21g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 235mg | Potassium: 677mg | Fiber: 7g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 1mg