Taco Stuffed Avocado | FoodByMaria Recipes

Vegan Meals

Vegan Taco Stuffed Avocado with Jalapeno Ranch

Prep

15 minutes

Cook

15 minutes

Yield

3

Whether it’s taco Tuesday or you’re just looking to enjoy a little something for taco night, this taco stuffed avocado recipe is going to the recipe you’ve been searching for. Made with tempeh as the meat substitute, this recipe is vegan-friendly, hearty, and perfect for any fiesta. 

Why you’ll love this stuffed avocado recipe:

  • Quick Prep: Prep these stuffed avocados in only 15-minutes! Perfect for a busy night or a healthy lunch 
  • Versatile: Add all your favorite taco toppings. Perfect to let your family personalize their own 
  • Healthy: Made with protein-packed tempeh, and fresh veggies, not to mention the health benefits that are packed into avocados, this stuffed avocado recipe is well-rounded and delicious

Stuffed avocado on a countertop

Line-up of stuffed avocados with taco meat and taco toppings

Ingredients: 

This stuffed avocado recipe is loaded with goodness, let’s talk about some of the key ingredients: 

Avocados: Loaded with nutrients such as vitamin C, K, B, E, and A, avocados are not just delicious. These glorious fruits (yes, they’re fruits) are also a good source of dietary fiber, which helps keep your heart healthy among so many other things.

Tempeh: Marinated in the perfect smoky taco seasoning, the tempeh really delivers in this recipe. For those that don’t know, tempeh is a great meat substitute for vegan and vegetarians, it is made from fermented soybeans, and like most fermented foods, that means it’s super nutrient-dense. Tempeh is also high in protein and various vitamins and minerals too!

Toppings: Once again, have fun and do what works for you! You can visit Greece, Asia, Mexico or keep it simple! Examples of fun toppings could be yellow cheese, salsa, crunchy ramen noodles, etc!

How to make this stuffed avocado recipe:

  1. First, prepare the Jalapeno Ranch by adding all the ingredients into a small bowl and stir till combined.  Place in the refrigerator while you prepare the rest of the dish.
  2. To a food processor, add the Smoky Tempeh and blend till a ground meat-like consistency develops.
  3. Grab a large cast-iron skillet and heat on medium-high heat.  To the skillet, add some olive oil.  Transfer the ground Smoky Tempeh to the skillet and cook for 4-5 minutes or until golden brown. Once cooked, remove from the skillet and set aside.
  4. While the Tempeh cooks, to the same food processor as before, blend the onion and garlic till you achieve a fine chop. This shouldn’t take long, try not to over-process. Add the onion and garlic to the previously used skillet and cook down the onions until translucent.  To the skillet, add all the spices and tomato paste.  Stir till everything is coated.  Add the tempeh back to the skillet and cook for another 3-4 minutes or until everything is well coated/combined.
  5. To prepare the final dish, begin by taking the halved of pitted avocados and removing just a little bit of the inside to create a well for the Taco “Meat”.
  6. Stuff each generously with the “Meat” and top with your desired toppings and a generous amount of Jalapeno Ranch!
  7. Enjoy the most delicious stuffed avocado ever!

Scattered taco stuffed avocado

Expert Tips & FAQ: 

Meat: In this recipe I use tempeh. If you are not a fan of tempeh, I encourage you to use lentils (still a bit processed) or chickpeas. Cook them in the same way, just keep your eye on them in the pot/pan to avoid burning.

Spice/Heat: If you are not good with spicy foods that are completely fine! Just omit the spice/heat from the dish! It will still taste great!

Oil: If you are oil-free, just use 1 tbsp. of vegetable stock to get a nice steam/sautee on the veggies.

Spices: Have fun with the flavors in this dish! You can go down any avenue here! Get creative and go with it! I do really enjoy the flavors as outlined above but you could even swap out the sauce for a peanut sauce and then make the filling a cilantro jalapenos flavor!

Scattered taco stuffed avocado

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Vegan Taco Stuffed Avocado Recipe with Jalapeno Ranch

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 1x
  • Category: Vegetarian
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Description

This smoky taco stuffed avocado recipe is perfect for your next taco night or taco Tuesday.


Ingredients

Scale

For The Smoky Meat:

170g of Smoky Tempeh Strips

1 medium-sized onion

3 cloves of garlic

1 tbsp. Olive oil

1 tbsp. Chili powder

1 tbsp. Garlic powder

1 tbsp. Cumin spice

1 tbsp. Oregano 

1 tsp smoked paprika

Juice of 1 lime

2 tbsp. Tomato paste

For the Jalapeno Ranch:

½ cup regular or vegan thick yogurt 

¼ vegan or regular sour cream

¼ cup chopped pickled jalapenos

3 tbsp. Pickled jalapenos juice

Toppings/Additions:

23 Large Avocados, halve and pitted

Chopped fresh cilantro and herbs

Chopped fresh tomatoes

Crema (optional)

Queso Fresco (optional)

Jalapeno Ranch


Instructions

First, prepare the Jalapeno Ranch by adding all the ingredients into a small bowl and stir till combined.  Place in the refrigerator while you prepare the rest of the dish.

To a food processor, add the Smoky Tempeh and blend till a ground meat-like consistency develops. 

Grab a large cast-iron skillet and heat on medium-high heat.  To the skillet, add some olive oil.  Transfer the ground Smoky Tempeh to the skillet and cook for 4-5 minutes or until golden brown. Once cooked, remove from the skillet and set aside. 

While the Tempeh cooks, to the same food processor as before, blend the onion and garlic till you achieve a fine chop. This shouldn’t take long, try not to over-process. Add the onion and garlic to the previously used skillet and cook down the onions until translucent.  To the skillet, add all the spices and tomato paste.  Stir till everything is coated.  Add the tempeh back to the skillet and cook for another 3-4 minutes or until everything is well coated/combined. 

To prepare the final dish, begin by taking the halved of pitted avocados and removing just a little bit of the inside to create a well for the Taco “Meat”. 

Stuff each generously with the “Meat” and top with your desired toppings and a generous amount of Jalapeno Ranch!

Enjoy!


Notes

Meat: In this recipe I use tempeh. If you are not a fan of tempeh, I encourage you to use lentils (still a bit processed) or chickpeas. Cook them in the same way, just keep your eye on them in the pot/pan to avoid burning.

Spice/Heat: If you are not good with spicy foods that are completely fine! Just omit the spice/heat from the dish! It will still taste great!

Oil: If you are oil-free, just use 1 tbsp. of vegetable stock to get a nice steam/sautee on the veggies.

Spices: Have fun with the flavors in this dish! You can go down any avenue here! Get creative and go with it! I do really enjoy the flavors as outlined above but you could even swap out the sauce for a peanut sauce and then make the filling a cilantro jalapenos flavor!

Toppings: Once again, have fun and do what works for you! You can visit Greece, Asia, Mexico or keep it simple! Examples of fun toppings could be yellow cheese, salsa, crunchy ramen noodles, etc!


Nutrition

  • Serving Size: 3
  • Calories: 181
  • Sugar: 6.3
  • Sodium: 98.6
  • Fat: 8.9
  • Saturated Fat: 1.3
  • Unsaturated Fat: 1.4
  • Trans Fat: 0
  • Carbohydrates: 24.1
  • Fiber: 5.8
  • Protein: 7.3
  • Cholesterol: .4

Keywords: recipe, avocados, tempeh

 

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