Chicken Avocado Tacos

When it comes to getting our taco fix, nothing can stop us. However, if you’re following a diet plan like Keto or Paleo, or if you’re simply watching your carbs, you’re going to have to shell out the big bucks to find a “friendly" option for a tortilla, and even more if you want to find a tasty one. Well, lucky for you, you don’t have to trek far into the depths of a health food store; simply check out your neighborhood supermarket for some avocados!

Avocados make an excellent–and delicious–“boat" to hold all of your fixins. You can easily make this recipe vegetarian by trading the chicken for crumbled tofu or just adding more beans! To make it vegan, omit the cheese and add your favorite vegan variety.


ripe avocados (halved and pit removed)
package Taco Seasoning
1 cup black beans, cooked
1 cup canned corn, cooked
1 cup shredded rotisserie chicken
2 tbsp. fresh cilantro, plus more for topping
1 cup shredded cheddar cheese, plus more for topping
1 cup fresh salsa



  1. Preheat oven 400 degrees. In a large bowl, combine black beans, corn, shredded chicken, cheese, taco seasoning, and fresh cilantro. Stir together.
  2. Halve the avocados and remove the pit. Scoop some–not all–of the flesh out, to create enough room for your taco filling.
  3. Fill each avocado boat with 1/3 cup of your taco filling and place on a baking sheet. Sprinkle the top with extra cheese and then place in the oven for about 5 minutes or until cheese is thoroughly melted.
  4. Remove avocado boats from the oven and garnish with sour cream (try our greek yogurt sour cream), fresh salsa, and cilantro. Enjoy!