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Vegetarian Taco Stuffed Avocados

By Jason Fung, MD

Vegetarian Taco Stuffed Avocados

Vegetarian tacos often mean substituting ground beef, or chicken, for loads of highly processed vegetarian “meat” items which can also be very expensive. Other alternatives for vegetarians might include heaping scoops of beans or rice which are also not part of the ketogenic way of life. My solution? An old school vegetarian meat substitute that...
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinners + Mains
Cuisine American, Mexican
Servings 6
Calories 304 kcal

Ingredients
  

For the Filling

  • 7 oz cauliflower
  • 1 cup raw walnuts
  • 1 tbsp hulled hemp seeds
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp smoked paprika
  • 2 tsp adobo sauce
  • 4 tbsp avocado oil divided
  • 2 tbsp cheddar cheese shredded or plant-based "cheese"
  • 1 tsp salt

For the Avocado Boats

  • 1/2 medium avocado
  • 1 tbsp sour cream or plant-based "cream"
  • 1 tbsp cheddar cheese shredded or plant-based "cheese"

Instructions
 

  • Break the cauliflower into florets and place in a food processor with the raw walnuts, hemp seeds, and seasonings.
  • Pulse the mixture a few times until the cauliflower and nuts become a crumble.
  • Working in two batches, heat half of the oil in a large non-stick skillet over medium heat and add half of the taco meat mixture. Stir well as the nuts are toasted and the cauliflower softens.
  • Add half of the adobo sauce and fold it into the mixture, making sure the mix is browning evenly on both sides.
  • Remove from heat and fold in the shredded cheese, season with salt, and add to a serving bowl. Repeat with the rest of the taco filling.
  • Slice the avocado in half and remove the stone. Scoop part of the avocado out with a spoon to make room for the taco mixture. Save and add as a topping later.
  • Fill with ½ cup prepared taco mixture and top with sour cream, shredded cheddar cheese, or any of your favorite low carb taco toppings!

Nutrition

Nutrition Facts
Vegetarian Taco Stuffed Avocados
Amount per Serving
Calories
304
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
9
mg
3
%
Sodium
 
735
mg
32
%
Potassium
 
293
mg
8
%
Carbohydrates
 
8
g
3
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
Vitamin A
 
453
IU
9
%
Vitamin C
 
18
mg
22
%
Calcium
 
93
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Mexican
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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