# What You’ll Need:
→ Meats
01 - 9 oz ground beef (80/20 blend)
→ Vegetables
02 - 2 large ripe avocados, halved and pitted
03 - 1 small tomato, diced
04 - 1/4 small red onion, finely chopped
05 - 1 small jalapeño, seeded and minced (optional)
06 - 2 tablespoons fresh cilantro, chopped
07 - 1 clove garlic, minced
08 - 1 lime, juiced
→ Dairy
09 - 1/3 cup sour cream
10 - 1/2 cup shredded cheddar or Mexican cheese blend
→ Spices & Seasonings
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon ground black pepper
→ Oils
17 - 1 tablespoon olive oil
# How To Make It:
01 - Combine diced tomato, finely chopped red onion, minced jalapeño, fresh cilantro, half the lime juice, and a pinch of salt in a small mixing bowl. Mix gently and set aside.
02 - Heat olive oil in a skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until fully browned, approximately 5 minutes.
03 - Add minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the browned beef. Stir continuously and cook for 2 additional minutes until the mixture becomes fragrant. Remove from heat.
04 - Carefully scoop out a small amount of flesh from each avocado half to create a larger cavity for filling, preserving the removed avocado flesh.
05 - Dice the reserved avocado flesh and gently fold it into the prepared salsa mixture.
06 - Squeeze the remaining lime juice evenly over all avocado halves to prevent browning and discoloration.
07 - Distribute the seasoned taco meat evenly among the avocado cavities. Top each portion with shredded cheese while the meat remains warm to encourage melting.
08 - Spoon the salsa mixture over each stuffed avocado half and add a generous dollop of sour cream to the top. Serve immediately.
