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Grilled Avocado with Taco Filling

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 1 tbsp olive oil
 1 onion, finely chopped
 3 garlic cloves, finely chopped
 2 tsp smoked paprika
 2 tsp ground coriander
 1 tsp ground cumin
 500 g beef mince
 1 tbsp tomato paste
 400 g tin diced tomatoes
 salt and pepper
 4 avocados, halved
 1 cup grated cheddar
 1 cup shredded iceberg lettuce
 100 g heirloom cherry tomatoes, quartered
 sour cream, sliced green chilli and coriander, to serve

Heat oil in a large frying pan over high heat. Add the onion and garlic to the pan and cook for 4-5 minutes or until golden. Add the spices and mix.


Add the mince and break it up with the back of a spoon, cooking for 5-6 minutes or until brown. Add the tomato paste, tinned tomatoes, 1⁄2 cup water, salt and pepper. Simmer on medium heat for 12 – 15 minutes or until reduced.


Preheat a chargrill pan to high heat. Add a round piece of baking paper to the pan. Brush the avocado halves with oil and chargrill the cut side for 2 minutes or until lightly charred.


To serve, divide the mince, cheese, lettuce and tomatoes between each avocado half. Serve with sour cream, chilli and coriander.

Nutrition Facts

Servings 0