Awesome Chicken Katsu

Awesome Chicken Katsu is a crispy breaded chicken breast seasoned and dipped in Panko then lightly fried in oil until the crust becomes a golden brown. A light and savory Japanese dish! 

Chicken is so easy to make and comes together quickly! If you love chicken recipes try this Skinny Slow Cooker Kung Pao Chicken, Easy Teriyaki Chicken Casserole or Best Bourbon Chicken.

Chicken Katsu

Prepared to be Wowed!! This is an insanely delicious dish that tastes SO good!!

This Chicken Katsu is lightly breaded with a tender chicken inside.

Japanese restaurants originally started this Chicken Katsu recipe then it become even more popular in Japan and Hawaii.

With the lightly breaded outside and tender, juicy chicken inside this chicken quickly became a favorite meal for our family.

 

What you need to make Chicken Katsu with?

  • Oil: For frying the chicken in.
  • Chicken: Large chicken breasts then flattened.
  • Salt and Pepper: Season to taste.
  • Flour: A bowl full to be able to dip your chicken in.
  • Eggs: Whisked together and the floured chicken will dip in it.
  • Panko: Adds a lite bread topping over the chicken.
  • Tonkatsu Sauce: You can purchase this at your local grocery store.
  • Green Onions: Garnish over top.

How to make Chicken Katsu recipe?

  1. Prepare the chicken: In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
  2. Coat the chicken: In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko.
  3. Fry the chicken: Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.

Tips for making Katsu Chicken:

  • Preparing the chicken: It is best to pound the chicken evenly and flatten the best that you can. This will ensure the chicken will cook evenly in the pan.
  • Flour and Egg Mixture: Begin with about half of the mixture in the bowls or pans that you use. Then add more or replace the mixture This will avoid any clumping.
  • Panko or Breadcrumbs: If you do not have panko, breadcrumbs will also work well if that is what you have on hand.
  • What to serve Chicken Katsu with? I like to serve this with a fresh side salad, jasmine rice or a shredded cabbage coleslaw mixture to help lighten the dish.
  • Protein: If you are wanting to use tonkatsu (pork cutlets) instead of chicken that also is popular with this Japanese dish.

How to Store Chicken Katsu:

  • Can you freeze Chicken Katsu? Chicken Katsu is perfect for making ahead and freezing. After frying the chicken, let it cool and place it in an airtight plastic bag to freeze. Reheat on a baking sheet at 425 degrees F for 5-10 minutes, then serve with curry and ketchup sauce. I recommend freezing sauce in a separate container from the chicken.
  • Chicken katsu will keep in an airtight container in the refrigerator for 3 days. The only way to make the breaded chicken crispy again is to put in the oven or oven toaster to reheat. Do not use the microwave to reheat.

Here are more Awesome Chicken Recipes to Try:

  • oil for frying
  • 2 large chicken breasts
  • salt and pepper
  • 2 cups flour
  • 3 eggs (beaten)
  • 2 cups panko
  • tonkatsu sauce for serving
  • sliced green onions and sesame seeds
  1. In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
  2. In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko. Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.

The Best Acai Bowls (Three ways!)

The Best Acai Bowls (Three Ways!) is a fruit filled bowl full of acai berries blended together with a juice topped with granola, fresh fruits, crunchy nuts and a variety of seeds all drizzled with a fun topping. A perfect way to start your day or keep it going!

Everything is always better with fruit when starting your day. if you love fruit filled recipes try this BlackBerry Lime Green Smoothie, Greek yogurt Fruit Pops or Fruity Quinoa Salad.

Three Acai Bowls with three different flavoring and toppings of fruit and granola.

Acai Bowls (Three Ways!)

These bowls are vibrant and full of color and flavor!

Acai bowls have many varieties and different flavors to keep changing them up.

I have three acai bowls that I love and feel meets your fruity side, tropical passion and of course, for the chocolate lovers!

You can’t go wrong with one of these AMAZING Acai bowls.

Simple to make and have only the highest quality of fruits in them.

The blend and mixture of each of them, topped with varies fruit, nuts and seeds make these acai bowls a complete meal.

Start your day off with an Acai bowl for breakfast or power up with it during the day.

Acai bowls are healthy and have the nutrients that you need to feel good and boost your system to keep going and doing the things you love most.

Which bowl are you going to start to make today?!

What is an Acai Bowl Made of?

Acai bowls are made of real fruit and a concentrate like almond milk or a juice. Then topped with berries, granola, nuts, seeds and drizzled with honey or peanut butter topping.

This is seriously what breakfast dreams are made of!!

An acai bowl is essentially a thick smoothie in a bowl with a variety of toppings on top to add a crunchy, smooth texture, sweet and savory in every bite.

Acai Berries are the main ingredient and the most important one for these bowls.

The Acai berries are from a Central and South America.

They are considered a superfood because of their high antioxidant levels they contain.

These berries are a small fruit that are dark purple in color.

They have quickly become a favorite ingredient in smoothies!

To find the acai berry in grocery stores, it is located in the freezer section and it is a puree of the acai berry. It will be near the frozen fruit or frozen cans of juice.

When you are ready to use, simply break up the acai packet into pieces and add it to your blender when you are ready to create an acai bowl. It is that simple!

Are Acai Bowls Healthy?

Yes! Definitely, a yes on this! Acai berries themselves are full of nutrients such as antioxidants, fiber, protein and vitamins.

Overall it is heart healthy and a good source of nutrients!

When blended together with more fruit and extra toppings in the acai bowls it only raises the fruits naturally high sugar.

Acai bowl is made of mostly a fruit base.

To help balance the acai bowl to keep them on the healthier side, simply add in non fat yogurts, substitute almond milk for juice, omit honey and choose a lower calorie topping for the finished bowl.

Within these bowls they also have healthy fats and fiber in the ingredients. This usually comes from the juices when blended together.

Acai berries contain amino acids which help aid in muscle performance, gives you energy, withstand endurance and added strength.

It is a great source of many varieties of vitamins such as Vitamin A, B1-B3 and E. It is also a great source of calcium, magnesium and zinc.

All in all, these Acai bowls are healthy, full of nutrients and vitamins with all the flavor and delicious toppings to make these an overall heart healthy choice!

Tips for making Acai Bowls:

  • The topping possibilities are endless, my kids love to make their own acai creations for a fun snack.
  • How do you say acai? Depending on where you are from there are a few different ways of saying it. For the easiest and simplest way would be to elongate the sound of the letter “a” to come out as “aa.” According to the National Center for Complementary and Integrative Health, you should pronounce açaí as “AH-sigh-EE.”
  • Serving acai: It is best to serve the acai bowls right away once they are topped with your favorite toppings.
  • Can you freeze acai bowls? Yes, these do well frozen. If you are planning to make these acai bowls ahead of time, simply make and blend your acai bowls and place in small freezer containers. Store in the freezer for up to 1 month. When ready to enjoy, thaw in the refrigerator or at room temperature until it can be stirred and ready to eat.
  • Healthy options: To make this a bit lighter and healthier substitute non dairy yogurt, agave or syrup instead of honey and choose dark chocolate over milk.
  • Varieties of fruit: Substitute or add in a variety of fruits to your bowl. Peaches, pears, pineapple, avocado or apples.
  • Toppings: The toppings possibilities are endless. There are so many varieties and choices to enjoy over top of your acai bowl to make these complete.
  • How do you thicken an acai bowl? It is best to have your acai bowl thick and not watery. This will help keep your fruit afloat as well as a thicker, richer and more savory meal. The less liquid, the better. If you need to thicken it as you go, simply add in more frozen fruit to your mixture. The fruit will thicken up quickly.

Very Berry Acai Bowl

 

What you need to make Berry Acai Bowl:

  • Apple Juice
  • Packaed frozen açaí
  • Blueberries: frozen
  • Bannaas: frozen
  • Strawberries: frozen
  • Honey

The very berry acai bowl with fruit and granola over top

How to Make the Very Berry:

Super quick and easy to make!

Simply add in all the desired ingredients to your blender.

Blend until it is mixed together and it is smooth and creamy.

Pour into a bowl and garnish with your favorite toppings!

  • Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders showing the process of making the very berry acai bowl.

Peanut Butter Chocolate Acai Bowl

What you need to make Chocolate Acai Bowl:

  • Almond Milk
  • Packaed frozen açaí
  • Cocoa Powder
  • Peanut Butter:
  • Bananas: frozen
  • Strawberries: frozen

The Peanut Butter Chocolate acai bowl drizzled with peanut butter topping.

How to make the Peanut Butter Acai Bowl:

Keep your family guessing what is in each of the acai bowls.

The possibilities are endless and SO good!

You can’t go wrong with any flavor and fruit ingredient you add in to the blender.

Mix your ingredients well, until they are smooth and creamy.

Pour into a large bowl and top with your toppings of choice. Try drizzling on top some melted chocolate or Peanut Butter.

  1. Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders showing the process of the Peanut Butter Chocolate acai bowl.

Tropical Mango Acai Bowl

Bring paradise home to your kitchen with this tropical mango acai bowl!

What you need to make Tropical Mango:

  • Apple Juice
  • Packaed frozen açaí
  • Pineapple: frozen
  • Mango: frozen
  • Strawberries: frozen
  • Bananas: frozen

Tropical Mango acai bowl with fruit toppings and a fruit ingredients on the side.

How to Make Tropical Mango Acai Bowl:

Quick, easy and effortless to make an acai bowl.

So simple and turns out to be a thick, creamy and smooth smoothie poured in a large bowl.

Top with your favorite ingredients and add a fun throw of seeds over top for look and taste.

This will have you dreaming of being on an island in no time!

  1. Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders with the process of making Tropical Mango acai bowls.

Try More Fresh and Fruity Recipes:

The Best Acai Bowls (Three Ways!)

The Best Acai Bowls (Three Ways!) is a fruit filled bowl full of acai berries and juice topped with granola, fresh fruits, crunchy nuts and a variety of seeds all drizzled with a fun topping. A perfect way to start your day or keep it going!

Very Berry Acai Bowl

  • 1/2 cup apple juice
  • 1 package frozen acai
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen bananas
  • 1/2 cup frozen strawberries
  • 1 Tablespoon Honey

Peanut Butter Chocolate Acai Bowl

  • 1/2 cup almond milk
  • 1 package frozen acai
  • 1 Tablespoon cocoa powder
  • 2 Tablespoons Peanut Butter
  • 1/2 cup frozen bananas
  • 1/2 cup frozen strawberries

Tropical Mango Acai Bowl

  • 1/2 cup apple juice
  • 1 package frozen acai
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen mango
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen bananas
  1. Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

 

Brown Butter Lemon Salmon

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

Salmon is quick and easy to make that is insanely delicious! If you love all the flavor of salmon try this Walnut Crusted Maple Salmon, Honey Garlic Dijon Broiled Salmon (15 Minutes!) or Baked Sesame Teriyaki Salmon.

Brown butter lemon salmon with a spoon drizzling brown butter glaze over top of the salmon.

Brown Butter Lemon Salmon

Salmon is by far one of my most favorite meals!

It is simple to make, tastes out of this world and is light and flavorful.

This brown butter lemon salmon is just that!

Light and flavorful in every bite, it comes together quickly and easily plus the flavoring is seriously the BEST!!

You can’t go wrong with this salmon.

The tender, juicy pieces of salmon falls apart and melts in your mouth with every bite.

Once you start eating there is no controlling you to hold back. It is SO good!

What you need to make Brown Butter Lemon Salmon:

These salmon fillets are perfect for already being portioned out for each person and easy to sauté.

A little bit of olive oil to coat the pan and some fresh herbs to enhance the salmon even more.

This brown butter lemon salmon turns out to be light and flaky with tender pieces of salmon meat.

It is one unforgettable taste that you will be craving every time you hear the word salmon.

  • Salmon: Fillets are best and cook perfectly in portions.
  • Olive Oil: It is best to cook in an oil to help from sticking to the pan.
  • Salt and Pepper: to taste!
  • Butter: Adds that rich brown butter flavoring.
  • Lemon: Juice from a half of a lemon.
  • Thyme, Parsley Rosemary: Chopped and has the perfect blend of herbs and flavor to add to this salmon.

How to make Brown Butter Lemon Salmon:

This just takes minutes to make and turns out AMAZING!

You will be surprised how quick, easy and painless this brown butter lemon salmon recipe is to make.

It is a tried and true favorite and will be easy to make on a busy weeknight.

  1. Sauté the salmon: In a large skillet add the olive oil and turn to medium high heat. Add the salmon skin side down and cook for 4-5 minutes. Flip to the other side and continue to cook for 4-5 minutes until the top has a golden brown crust and the salmon flakes easily. Remove and set aside on a plate.
  2. How to make the brown butter: Add the butter to the pan. Whisk until the butter starts to foam and turn brown. Add the lemon juice and fresh herbs. Return the salmon to the pan and serve.

How do you know when Salmon is done cooking?

Salmon is one of the easiest meats to cook.

It comes together quickly and easily with this walnut crusted maple salmon recipe.

Once you start to notice there is little juice around the salmon, that entails that the salmon is being cooked through.

Cook the salmon further only to get the degree of doneness that you desire.

Using a meat thermometer to measure the internal temperature can help during this process when cooking this walnut crusted maple salmon recipe.

When flakes separate easily but the salmon is translucent, its rare but edible. My favorite part!

Try not to overcook your salmon as it can become dry and tough to enjoy.

Keep in mind a thicker piece of salmon will take longer to bake compared to a thinner piece of salmon.

The FDA recommends an internal temperature of 145 degrees Fahrenheit to be enjoyed.

A 2 to 3 pound salmon filet will cook at:

  • 425 degrees Fahrenheit 7 to 10 minutes
  • 400 degrees Fahrenheit 12 to 15 minutes
  • 375 degrees Fahrenheit 16 to 20 minutes
  • 350 degrees Fahrenheit 21 to 24 minutes

The process of cooking the brown butter lemon salmon in a skillet

What to serve with Salmon:

Greens always seems to brighten up a plate of salmon.

I love a mixture of vegetable on my plate next to meat.

These vegetable, side salad, rice or even a side of bread complete this Walnut Crusted Maple Salmon.

Any of these side dishes will pairs well and adds so much more to this meal making it complete.

For a lighter side, this Walnut Crusted Maple Salmon has all the nutrients and tastiness you need.

Enjoying it as is, words just as great!

Tips for making Brown Butter Lemon Salmon:

  • How to know your salmon is cooked: The meat is cooked with the fat liquifies and runs out. Cook the salmon further only to get the degree of doneness that you desire. When flakes separate easily but the meat is translucent, its rare but edible.
  • Bake or broil: This is a toss up. I do love baking my salmon and love having that tender juiciness. Broiling a salmon brings out its natural oiliness. Also, it creates a great glaze on the crust.
  • Aluminum foil: this is a MUST to keep in all the juices and teriyaki sauce will soak in the salmon as it is baking. Plus an easier clean up for you!
  • Different types of fish: I recommend using fresh salmon but this sauce will work well on other types of fish such as swordfish, halibut, cod and trout.

Brown butter lemon salmon being sautéed by lemons and asparagus on the side.

How to store Salmon:

  • Making ahead: really the only thing you need for this recipe is the sauce and the salmon. You can make the sauce ahead of time and when ready warm up to drizzle over top of your salmon before baking it.
  • Refrigerating: when you have baked your salmon, let cool completely and add to an airtight container. Let rest in your refrigerator for 5 to 7 days.
  • Freezing: let your salmon cool completely before storing it in the freezer. Add it to a ziplock bag and remove all the air out of it. Then, place in the freezer for 1 month. When ready to reheat, you can thaw for 24 hours in the refrigerator or cook at 425 degrees Fahrenheit for 8 to 10 minutes or until it is warmed up.
  • Warming up: I prefer the oven to reheat my items but for meal planning the microwave is quicker and less hassle. Simply microwave for 1 to 2 minutes at a time not over heating it.

More Delicious Salmon Recipes to Try:

Brown butter lemon salmon on a plate with asparagus and lemon wedges.

Brown Butter Lemon Salmon

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

  • 2 pounds salmon
  • 1 Tablespoon olive oil
  • salt and pepper
  • 1/2 cup butter
  • Juice of half lemon
  • 1 tablespoon thyme
  • 1 tablespoon parsley (chopped)
  • 1 teaspoon rosemary (removed from stem and chopped)
  1. In a large skillet add the olive oil and turn to medium high heat. Add the salmon skin side down and cook for 4-5 minutes. Flip to the other side and continue to cook for 4-5 minutes until the top has a golden brown crust and the salmon flakes easily. Remove and set aside on a plate.
  2. Add the butter to the pan. Whisk until the butter starts to foam and turn brown. Add the lemon juice and fresh herbs. Return the salmon to the pan and serve.

Easy Crock Pot Pork Chops

slow cooker pork chops with mashed potatoes and gravy

These Crock Pot Pork Chops are fall-apart tender and ridiculously simple to make. The perfect comforting family meal!

If you need some more winter warmers, try this Award Winning Cheeseburger SoupLiterally the BEST Chicken Noodle SoupThe BEST Lasagna Ever!, or Hot Spinach Artichoke Dip.

slow cooker pork chops with mashed potatoes and gravy

Crock Pot Pork Chops

Hi! Natasha here from Salt & Lavender. I’m all over the comfort foods this winter, and these pork chops are about as comfort food-y as you can get! Making pork chops in the Crock-Pot is super easy. You don’t even have to sear the meat beforehand. This easy slow cooker pork chop recipe has the most amazing gravy and only uses a handful of ingredients. I hope you’ll love it!

These are the best ever Crockpot pork chops! Feel free to sprinkle a little chopped parsley on at the end like I did… it brings a nice freshness to the dish.

Crock-Pot pork chops collage (before and after cooking)

How to make Crock-Pot pork chops

  1. Add the gravy mix, onion powder, garlic powder, broth, and pepper to your slow cooker. Give it a stir.

  2. Add in the pork (submerge it in the liquid as best as you can).

  3. Cook on high for 3-4 hours or low for 6-8 hours.

  4. In a small bowl, mix the cornstarch and cold water together. Add it to your slow cooker, along with the cream. Let it cook for a few minutes until the sauce thickens up.

fall-apart tender Crock-Pot pork chops

How long to cook pork chops in the slow cooker

3-4 hours on high or 6-8 hours on low.

What kind of pork chops to use?

I used fairly thin, boneless ones. You can use thicker, bone-in ones as well (you may need to cook them on high for a little longer depending on how thick they are, and I’d only use four of them).

What to serve with Crock-Pot pork chops?

Try Parmesan Garlic Roasted Potatoes, the Best Ever Glazed Carrots, or these Garlic Herb Mashed Potatoes.

Other Crock-Pot recipes you’ll love:

Crockpot pork chops with gravy

Crock-Pot Pork Chops

These Crock-Pot Pork Chops are fall-apart tender and ridiculously simple to make. The perfect comforting family meal!

  • 2 pounds pork chops (boneless)
  • 1 packet pork gravy mix
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup beef broth
  • Pepper (to taste)
  • 2 tablespoons cornstarch + 2 tablespoons cold water
  • 1/4 cup heavy cream
  1. Add the gravy mix, onion powder, garlic powder, broth, and pepper to your slow cooker. Give it a stir.

  2. Add in the pork (submerge it in the liquid as best as you can).

  3. Cook on high for 3-4 hours or low for 6-8 hours.

  4. In a small bowl, mix the cornstarch and cold water together. Add it to your slow cooker, along with the cream. Let it cook for a few minutes until the sauce thickens up.

  • Feeds 4-6 depending on how much people eat.
  • You can sear the pork prior to adding it to the Crock-Pot if you wish.

Mexican Shrimp Skillet

Mexican Shrimp Skillet is full of thick, plump shrimp with black beans, golden yellow corn, ripe cherry tomatoes, chopped bell peppers, black olives mixed together in my famous taco seasoning all in sautéd in one pan. All under 20 minutes!

The perfect combination of shrimp and cajun seasoning! If you love the cajun shrimp flavors try this Cajun Shrimp and Sausage Vegetable Skillet, Creamy Shrimp Fajita Pasta Skillet or 20 Minute Skillet Blackened Shrimp Fajitas.

Mexican shrimp skillet in a skillet with a spoon.

Mexican Shrimp Skillet

There is color, there is flavor and it is tried and true Mexican flavor shrimp skillet!

Such a great one pan, easy weeknight meal that the family will love.

It is simple to make and comes together in less than 20 minutes!

This Mexican skillet has all the flavor added to it plus the bonus of including shrimp into the recipe.

One pan is just what you need to cook this skillet recipe. I love how easy and tasty this becomes!

What goes in a Mexican Shrimp Skillet:

Simple ingredients that don’t take long to prepare.

Chopping bell peppers and using a few canned ingredients makes this an easy dinner to make.

The cherry tomatoes brings out so much flavor and using my homemade taco seasoning just adds to the one pan skillet dinner.

All in all, you can’t go wrong with this main dish for your next family dinner!

  • Olive oil: helps brown the vegetables and shrimp.
  • Red and Green Bell Peppers: chopped and diced then sautéed until tender.
  • Shrimp: large peeled and deveined fresh shrimp.
  • Taco Seasoning: try The Best Homemade Taco Seasoning from my site.
  • Corn: can cooked.
  • Black Beans: drained and washed with cool water.
  • Cherry Tomatoes: washed and whole. 
  • Olives: chopped from a can.
  • Cilantro: when ready to serve, garnish over top. 

Red and green bell peppers chopped and diced sautéing in a skillet then adding in shrimp to sauté.

How to make Mexican Shrimp Skillet:

  1. Sauté bell peppers and shrimp: In a large skillet, add the olive oil and turn to medium high heat. Add the bell peppers and sauté until almost tender.
  2. Cook the shrimp: Add in the shrimp and cook until they are opaque and cooked through about 3-4 minutes.
  3. Mix together vegetables and seasoning: Add in the taco seasoning, corn, black beans, tomatoes, olives, and cilantro and mix until it is incorporated.

Tips for making Mexican Shrimp Skillet:

  • Should I use fresh or frozen shrimp? This will taste great with fresh or frozen shrimp. If you are using a frozen shrimp be sure to give them time to defrost before cooking them into the skillet.
  • How to defrost frozen shrimp quickly? Place shrimp in a colander and run cold water over the shrimp until they have thawed. Once thawed, pat this down completely making sure they are dry before cooking or place in the refrigerator over night or until thawed from the refrigerator.
  • Shrimp: Peeled and deveined is the best way to go. It is less hassle and they are already prepared for you! There are varying size shrimp to choose from. 21-30 size is the size you will want to choose.
  • Cooking shrimp: The shrimp will begin to curl as you are cooking. They will turn to a light pink color and cook quickly.
  • What to serve it with it: Mexican, white or brown rice is our favorite, cauliflower rice, coleslaw or quinoa or make a taco and wrap it in a tortilla or lettuce wraps.
  • How to make homemade taco seasoning? My recipe The Best Homemade Taco Seasoning has several seasonings that are a perfect match for this Mexican shrimp skillet. It is the best because of how flavorful it is. It can last in a sealed container for up to 3 months.

Add Toppings to this Mexican Shrimp Skillet:

You can’t go wrong with making this Mexican shrimp skillet recipe with all the extra toppings.

Turn this skillet into another amazing recipe with all the extra toppings to create a more flavorful dish.

These toppings are pre-made, pre-bought even or simple to cut and prepare for a quick alternative recipe.

Try all or a few of them the next time you  are this Mexican shrimp skillet!

  • Shredded Cheese 
  • Avocados sliced 
  • Sour Cream
  • Salsa
  • Greek Yogurt
  • Onions diced up
  • Guacamole 

Variations for making Mexican Shrimp Skillet:

  • Heat: If you love spicy things try adding in jalapeños, chili powder or red pepper flakes.
  • Protein: When you are not a fan of shrimp try using chicken, salmon or another type of fish and beef. Choosing other types of protein needs to be cooked more depending on the type of protein it is.
  • Citrus: Lime juice just adds that pop of flavor to cool down and twist the meal around a little bit.
  • Canned Food: Simplify your life and making this Mexican shrimp skillet. Any canned food is best when making this skillet recipe. ‘
  • Beans: Make this with pinto beans, white beans or even chickpeas.
  • Tomatoes: Fresh tomatoes are best but you can also use the diced tomatoes instead of the cherry tomatoes.
  • Vegetables: Add in extra vegetables like zucchini or squash, cauliflower, spinach or kale.

Mexican Shrimp Skillet with an up close photo with a spoon and shrimp on it.

Storing Mexican Shrimp Skillet:

  • Can you make this Mexican shrimp skillet ahead of time? Yes, this is a great meal plan or preparing for dinner. Simply make the Mexican Shrimp Skillet according to the directions. Once it is cooled down, store the leftovers in an airtight container for up to 3 days in the refrigerator.
  • Can you freeze Mexican shrimp skillet? Yes! This is a great make ahead freezer friendly dish. If you are planning on freezing this, it is best to do this without the shrimp. If you do have the shrimp in the skillet ahead of time. Separate the shrimp from the vegetable mixture and freeze in separate bags. When ready to warm up, thaw overnight in the refrigerator.
  • Warming up: When ready to warm up the Mexican shrimp, place in the microwave warming up slowly. Over the stovetop is also a great choice and stirring occasionally until it is warmed up thoroughly.

More Delicious Mexican Recipes:

Mexican shrimp skillet served on a plate.

Mexican Shrimp Skillet

Mexican Shrimp Skillet is full of thick, plump shrimp with black beans, golden yellow corn, ripe cherry tomatoes, chopped bell peppers, black olives mixed together in my famous taco seasoning all in sautéd in one pan. All under 20 minutes!

  • 1 Tablespoon olive oil
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 1 pound large shrimp (peeled and deveined)
  • 1 recipe for Taco Seasoning
  • 1 15 ounces can corn
  • 1 15 ounces can black beans
  • 1 cup cherry tomatoes
  • 1/2 cup chopped olives
  • 1/4 cup cilantro (chopped)
  1. In a large skillet, add the olive oil and turn to medium high heat. Add the bell peppers and sauté until almost tender. Add in the shrimp and cook until they are opaque and cooked through about 3-4 minutes.
  2. Add in the taco seasoning, corn, black beans, tomatoes, olives, and cilantro and mix until it is incorporated.

Easy 5 minute Avocado Toast

Easy 5 Minute Avocado Toast is a toasted grain bread with ripe mashed avocados with variations of toppings to make each avocado toast unique and flavorful depending on the time of day.  Perfect for a quick breakfast, light lunch or snack!

Avocados are a healthy and delicious. If you love avocados like we do try this Avocado, Tomato and Cucumber Arugula Salad, Avocado Shrimp Ceviche or Avocado Chicken Salad.

Avocado toast made 6 different ways.

Avocado Toast

Avocado toast is an open faced sandwich or bread that is toasted just enough to be a crispy outside and golden brown inside.

Mashed or thinly sliced avocados are mixed with seasonings and layered on top of the toast.

Many variations can be made on top of the avocado toast.

Additional ingredients and toppings enhances the flavor over top of the toasted bread.

These additional flavors bring out the best in this avocado toast recipe.

When you are on the go or need a light and healthy snack these are quick and simple to make with all the flavor!

How to choose an Avocado:

It is best to use ripe avocados for this recipe.

If the avocados are still firm or hard to the touch, the avocado may not have the right flavoring or texture that tastes best.

Simply remove the pit by using a paring knife and twisting. The pit will easily turn and grip onto the knife while being removed.

Once the pit is removed, slice the avocado and carefully remove it from its outer shell.

Then thinly slice it or add it to a bowl to be mashed together.

What you need to make the Avocado Toast:

A thick and sturdy type of bread is best.

Whole grain is best for more nutrition and a healthier bread.

This will make your tastebuds go crazy!!

Golden toasted bread has a crisp texture with a creamy avocado is the perfect combination.

Top this with the everything bagel seasoning over top and you have the BEST avocado toast recipe!

  • Bread: whole grain is best
  • Avocados: soft and ripe, ready to be cut and sliced.
  • Lemon Juice: for zest and to keep the avocado green.
  • Red Onion: chopped and diced up.
  • Garlic Powder: for added flavoring.
  • Salt and Pepper: to taste!

Avocado toast being toasted then mixed together in a bowl and spread over top the toasted bread.

How to make Avocado Toast:

Mashed avocado has a more creamier and elegant spread over top compared to the sliced avocado.

Simply cut in half and remove the pit, then add your avocados to a bowl.

It is best to mash the avocados one at a time with a fork.

Be ready to overwhelm your tastebuds with this tried and true avocado toast!

  • Toast bread: Toast the slices of bread until golden.
  • Mix avocados base: In a medium sized mixing bowl, Add the avocados to the bowl and mash to desired consistency with a fork. Add in the lemon juice, red onion, garlic powder, and salt and pepper to taste.
  • Spread overtop of toast: Spread the avocado mixture on top of the toasted bread and top with your favorite garnishes.

Tips for making Avocado Toast:

  • Avocados: ripe avocados are best! This will ensure a softer mash as well as more flavorful avocado.
  • Serve Immediately: Once you have mixed the avocado, it is best to spread and enjoy right away. After time, the avocado will begin to turn a brown color.
  • Making it ahead of time: If you are in need of making your avocado mixture ahead of time, add in a very thin layer of lemon juice overtop to help slow down the browning process. When ready to serve, stir together the lemon juice and avocado mixture.
  • Doubler the recipe: Don’t be afraid to double this recipe when serving a group of people or having it for appetizers.
  • Add in Garlic: For more of a garlic flavor, rub a raw garlic clove that is peeled over top of each slice of toast before spreading the avocado mixture.

Avocado toast made three different ways with lemon wedges next to them.

Variations of Avocado Toast:

Mix and match your avocado toast just the way you love it!

It is perfect for making in the early mornings, a light lunch or a quick snack.

This avocado toast recipe is so simple to make and comes together in minutes!

  • Grains: The bread should be thick and crunchy once toasted. Sourdough, five grain bread, multigrain, rye or French bread works well.
  • Vegetables: Sliced tomatoes or cherry tomatoes, lettuce, reddish, cucumbers, sliced celery are crunchy and delicious.
  • Spice: Add a little hit with pico de Gallo, paprika, red pepper flakes, jalapeños or cayenne pepper to the avocado mixture.
  • Protein: Eggs, salmon, shrimp, ham, bacon or sliced meat taste great on top.
  • Cheese: Mozzarella balls or feta cheese are the perfect blend.
  • Leafy herbs: Fresh basil, cilantro, dill or parsley bring in more flavor.
  • Seasoning: Sprinkle everything bagel seasoning overtop for all the delicious seeds that add just the right flavoring.

More Tasty Avocado Recipes:

Avocado toast made with toasted bread, avocado mixture and tomato slices with everything bagel season.

Easy 5 Minute Avocado Toast

Easy 5 Minute Avocado Toast is a toasted grain bread with ripe mashed avocados with variations of toppings to make each avocado toast unique and flavorful depending on the time of day.  Perfect for a quick breakfast, light lunch or snack!

  • 4-6 slices bread
  • 2 ripe avocados
  • 1 Tablespoon lemon juice
  • 2 Tablespoons red onion (chopped)
  • 1/2 teaspoon garlic powder
  • salt and pepper
  1. Toast the slices of bread until golden. In a medium sized mixing bowl, Add the avocados to the bowl and mash to desired consistency with a fork. Add in the lemon juice, red onion, garlic powder, and salt and pepper to taste.
  2. Spread the avocado mixture on top of the toasted bread and top with your favorite garnishes.

 

Keto Pizza

Keto Pizza is an easy to make crispy pizza crust is low carb and perfect for a weeknight meal the whole family will love! 

This Keto Pizza is made using fathead dough, which means it’s low carb and perfect to help you stay on track of your goals! Not to mention it’s tasty! Serve this alongside of some Creamy Brussels sprouts, some Creamed Spinach, or some Creamy Cucumber Salad to complete a low carb meal. 

Keto Pizza

Keto Pizza

The crust to this Keto pizza is made from fathead dough. Which is a great low carb way to make pizza crust! It can also be used to make bagels, with the addition of baking powder. Bagels were the first things I ever made using fat head dough and they were SO good. So of course, using that dough to make pizza crust was up next! This recipe is quick and easy to make, which is perfect for a busy day, or weeknight meal. 

How to make Keto Pizza:

  1. Melt the mozzarella and cream cheese together. The easiest way is just to do this in the microwave, or you could set up a double boiler system on your stovetop. Don’t put it right into a saucepan on direct heat. 
  2. Add in the eggs, salt, and coconut flour. Stir it all together. The cheese should still be nice and warm through this step to help the dough mix together. 
  3. Place the pizza dough on a prepared baking sheet, and spread out with your fingers or use a rolling pin, to about 1/4 of an inch thick. 
  4. Bake the crust for 10 minutes. Remove from heat, add the pizza sauce and toppings of choice. 
  5. Bake for an additional 10 minutes. 

Keto pizza dough in a bowl.

Keto pizza dough in a bowl.

Some tips for making this Keto pizza crust:

  • Use pre-shredded part skim mozzarella cheese. If you use fresh mozzarella it will have too much liquid when you heat it up and the dough won’t come together. 
  • If the dough is too sticky to work with, put a little bit of oil on your hands while you work with it. 
  • You can substitute almond flour for the coconut flour in this recipe. 
  • Knead the dough with a stand mixer, food processor or your hands. I find that the hands is the easiest method, you can squeeze and knead the dough together. 

Low Carb Topping Ideas:

Keep in mind the toppings! Since we’re making a low carb pizza crust, you also want to keep the toppings low carb. Here’s some fun ideas for you to switch things up! 

  • Buffalo Chicken: Chopped grilled chicken, crumbled blue cheese, red onion, buffalo sauce.
  • Chicken Alfredo: Alfredo sauce, chopped chicken, parmesan cheese, fresh herbs
  • Meat Lovers: sausage, pepperoni, sliced ham
  • Veggie Lovers: zucchini, tomato, bell pepper, mushrooms
  • Margherita: mozzarella, tomato, basil

Keto pizza

Some other Low Carb Recipes you may enjoy:

  • Texas Style Barbacoa
  • Easy Shredded Mexican Chicken
  • Cilantro Lime Shrimp

Quick and Easy Keto Pizza

Keto Pizza. This easy to make crispy pizza crust is low carb and perfect for a weeknight meal the whole family will love! 

  • 1 and 1/2 cups part skim mozzarella (shredded)
  • 2 tbsp cream cheese
  • 2/3 cup coconut or almond flour
  • 2 large eggs (beaten)
  • 1/4 tsp salt

Toppings

  • 1 cup mozzarella (shredded)
  • 1 ounce pepperoni
  1. Preheat oven to 425 degrees F

  2. Line a large baking sheet with parchment paper and spray with cooking spray, or brush with oil.

  3. In a medium size bowl add the 1 and 1/2 cup shredded mozzarella and cream cheese. Heat in microwave for 60 seconds. Remove and stir. Continue heating in 20 second increments until fully melted and able to be stirred together.

  4. Add in the eggs, salt, and flour. Stir together until blended.

  5. Place the dough on the prepared baking sheet and press out to be 1/4 of an inch thick.

  6. Bake the pizza crust for 10 minutes. Remove and then add the toppings.

  7. Bake with the toppings for an additional 10 minutes.

Creamy Lemon Parmesan Scallops {Insanely Good!}

Creamy Lemon Parmesan Scallops are insanely good! These fresh scallops are lightly seasoned, then seared in a creamy, light lemon and parmesan sauce that coats each of the scallops made all in one pan.

Scallops are an elegant dish that adds so much AMAZING flavor to a dinner. If you love scallops try this Pan Seared Scallops with Lemon Caper Sauce, Grilled Lemon Garlic Scallops, Garlic Butter Herb Scallops or Honey Garlic Butter Scallops.

Creamy lemon parmesan scallops photo with a spoon.

Creamy Lemon Parmesan Scallops

These are INSANELY DELICIOUS!

So simple to make with loads of flavor.

Scallops are an elegant dish that is simple to make and adds just the right amount of flavor to a meal.

What you need to make Creamy Lemon Parmesan Scallops:

  • Olive Oil: perfect for searing the scallops.
  • Scallops: fresh scallops are best.
  • Salt and Pepper: to taste and sprinkled on before searing. 
  • Heavy Creamy: thickens the sauce with a rich creamy flavor.
  • Chicken Broth: adds flavor to the sauce.
  • Lemon: a tangy and citrus flavor juice from half of a lemon.
  • Parmesan Cheese: shredded and added for a cheesy sauce.
  • Cornstarch: a thickener for the sauce. 
  • Water: keeps the sauce smooth.

Creamy lemon parmesan scallop process photos of the scallops searing, making the sauce and adding the scallops into the sauce all while being cooked.

How to make Creamy Lemon Parmesan Scallops:

  • Sear the scallops: In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
  • Making the cream sauce: Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce. Bring to a simmer and let thicken.
  • Simmer scallops in sauce: Add the scallops back to the sauce and let simmer for another minute. Garnish with fresh chopped parsley and fresh herbs.

What to Pair with Scallops:

Many green vegetables go well with scallops and accompany it flavor for flavor like Asparagus, Green Beans, Broccoli or Spinach.

Mashed Cauliflower or Creamy Cauliflower Au Gratin are also a couple great sides to pair with these scallops.

We love simple mashed potatoes or rice as well that makes this a quick dinner meal during the week.

Here are more choices to make this a complete meal:

Tips for making Creamy Lemon Parmesan Scallops:

  • Brining Scallops: For an extra tender scallop, try brining your scallops in salt water for about 10 to 15 minutes. When ready to sear them, pat dry with a paper towel before adding them to the pan.
  • Golden Scallops: Make sure your scallops are completely dry before searing them. This will ensure that the scallops will turn that golden brown rather than steam with the extra moisture.
  • Scallops: There are two variations of scallops: wet or dry scallops. Wet scallops are a pure white color and have been soaking in a salt water chemical bath which helps extend the life of a scallop but also is not as fresh compared to a dry scallop. Dry scallops are more pink in color and come packaged over ice and have a fresh taste to them and even have a sea odor to them.
  • Wet Scallops: If you are using wet scallops, simply add in a tablespoon of lemon juice while brining. This will help remove the chemical flavoring from the scallops.
  • Frozen Scallops: It is best to defrost them in the refrigerator over night. If you need them defrosted sooner, simply place them in a ziplock bag and run cold water over them until they are thawed.
  • Cooking Scallops: Scallops cook quickly within minutes and turn a golden brown on the outside. The outside will be firm but the inside is a tender texture.

Creamy lemon parmesan scallops in a pan with lemon slices.

Tips for making Creamy Lemon Parmesan Scallops:

  • Brining Scallops: For an extra tender scallop, try brining your scallops in salt water for about 10 to 15 minutes. When ready to sear them, pat dry with a paper towel before adding them to the pan.
  • Golden Scallops: Make sure your scallops are completely dry before searing them. This will ensure that the scallops will turn that golden brown rather than steam with the extra moisture.
  • Scallops: There are two variations of scallops: wet or dry scallops. Wet scallops are a pure white color and have been soaking in a salt water chemical bath which helps extend the life of a scallop but also is not as fresh compared to a dry scallop. Dry scallops are more pink in color and come packaged over ice and have a fresh taste to them and even have a sea odor to them.
  • Wet Scallops: If you are using wet scallops, simply add in a tablespoon of lemon juice while brining. This will help remove the chemical flavoring from the scallops.
  • Frozen Scallops: It is best to defrost them in the refrigerator over night. If you need them defrosted sooner, simply place them in a ziplock bag and run cold water over them until they are thawed.
  • Cooking Scallops: Scallops cook quickly within minutes and turn a golden brown on the outside. The outside will be firm but the inside is a tender texture.

More AMAZING Seafood Recipes:

Creamy Lemon Parmesan Scallops up close photo.

Creamy Lemon Parmesan Scallops

Creamy Lemon Parmesan Scallops are insanely good! These fresh scallops are lightly seasoned, then seared in a creamy, light lemon and parmesan sauce that coats each of the scallops made all in one pan.

  • 1 tablespoon olive oil
  • 1 pound scallops
  • salt and pepper
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • juice of half a lemon
  • 1/2 cup parmesan cheese
  • 1 teaspoon cornstarch
  • 1 Tablespoon water
  1. In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
  2. Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce. Bring to a simmer and let thicken.
  3. Add the scallops back to the sauce and let simmer for another minute. Garnish with fresh chopped parsley and fresh herbs.

 

 

Turkey Taco Stuffed Avocados

Turkey Taco Stuffed Avocados is a soft, ripe avocado stuffed full of lean ground turkey meat topped with black olives, sliced cherry tomatoes sprinkled on cheddar cheese and garnished with cilantro. A healthy twist on tacos!

Turkey is a lean meat and lighter for everyday meals. Try more delicious turkey dishes like Asian Turkey Lettuce Wraps, Turkey Stuffed Peppers or Turkey Mediterranean Casserole that are light and tasty.

Turkey taco stuffed avocados

Turkey Taco Stuffed Avocados

Turkey Taco Stuffed Avocados are rich in flavor with low calories and all the flavor!

You will be pleased with how light and tasty this quick lunch or light dinner is.

 

Are Turkey Taco Stuffed Avocados healthy for you?

Yes! These Turkey Taco Stuffed Avocados are SO good and taste just like a taco, with a twist!

These have ALL the flavor with less calories.

Light and tasty avocados are just what you need to make this a light dinner or a healthy lunch.

Avocados are full of healthy fats.

What you need to make Turkey Taco Stuffed Avocados:

  • Ground Turkey: Cook and drain the turkey meat.
  • Homemade Taco Seasoning: The BEST Homemade Taco Seasoning
  • Tomato Sauce: this is a thickener and helps add to the turkey meat.
  • Avocados: It is best to buy larger avocados for filling.

Optional Toppings:

  • Cheddar Cheese: sprinkle over top.
  • Sour Cream: just a dollop over top lightens up the dinner.
  • Olives: canned olives that are chopped.
  • Chopped Tomatoes: Roma tomatoes or cherry tomatoes are best.

How to make Turkey Taco Stuffed Avocados:

Picking the best avocado is going to be the hardest part of this whole dinner, that is just how simple and easy this dinner is.

Ripe, green, almost purple avocados are the best ones to choose at the grocery store.

With a gentle squeeze you will be sure to know which avocado is best to bring home and start stuffing.

Once you have the avocado in hand, cut in half and remove the avocado pit.

Dig a little deeper with a spoon to hollow out just the right amount of avocado for stuffing in the turkey meat.

You can also use the extra avocado to make guacamole with.

Once your avocados are prepared, add in your turkey meat and toppings!

  • Cook the ground turkey: In a medium sized skillet over medium high heat at the ground turkey. Cook and crumble until cooked throughout. Add the chili powder, onion powder, dried oregano, paprika, cumin, salt and pepper. Add in the tomato sauce and let simmer.
  • Prepare the avocados: Remove the pit from the avocado and fill each avocado with mixture. Top with desired toppings and enjoy!

 

Toppings for Turkey Taco Stuffed Avocados:

  • Corn: fresh or frozen warmed up and placed over top.
  • Lettuce: sprinkle over top of the turkey meat.
  • Jalapeños: add some spice to the avocado.
  • Black Beans: canned is easiest and just add it right over top.
  • Red Onions: chopped up
  • Rice: Mexican rice or white rice is fun to add in.
  • Salsa: I have a few great salsas to try. Your classic salsa: Best Blender Salsa (5 Minutes!) or 5 Minute Mango Salsa for a fresh fruity salsa.
  • Pico de Gallo: such a refreshing salsa and simple to make.

Tips and Variations for making Turkey Taco Stuffed Avocados:

  • Different protein: Substitute lean ground beef or shredded chicken.
  • Avocados: Ripe is best and the larger the better as well. Make sure your avocado is gentle and a little squeezable if you are planning to make the day of.
  • Cheese: Mix it up a bit and try jalapeño cheese or Mexican blend to enjoy on top.
  • Making ahead: Avocados do not last too long when made ahead. I would suggest preparing the turkey meat ahead of time and storing in the refrigerator for up to 3 days. When you are ready to make and prepare the avocados, simply warm up the turkey meat and stuff the avocado with it and toppings for your meal.

More Delicious Tacos to Enjoy:

Turkey

  • 1 pound ground turkey
  • Homemade Taco Seasoning
  • 4 ounces tomato sauce
  • 3 avocados (halved)

Optional Toppings:

  • cheddar cheese
  • sour cream
  • olives
  • chopped tomatoes
  1. In a medium sized skillet over medium high heat at the ground turkey. Cook and crumble until cooked throughout. Add the chili powder, onion powder, dried oregano, paprika, cumin, salt and pepper. Add in the tomato sauce and let simmer.
  2. Remove the pit from the avocado and fill each avocado with mixture. Top with desired toppings and enjoy!

Taco Stuffed Avocados

Taco Stuffed Avocados is cooked flavorful ground beef stuffed in a ripe avocado loaded with chopped tomatoes, sliced olives, shredded lettuce and sprinkled cheese. A healthy twist on tacos! 

Load up all your favorite taco toppings into an avocado half for an easy lunch or light dinner. If you love stuffing your food try this Taco Stuffed Peppers, Slow Cooker Stuffed Bell Peppers, Mexican Quinoa Stuffed Peppers or Taco Stuffed Zucchini Boats.

Taco Stuffed Avocados

Taco Stuffed Avocados

This is one of my favorite go-to meals!! Tacos!

Except I added a little twist to these tacos and stuffed them into an avocado.

This makes this dish perfect for a lunch, or even a light dinner.

Best of all, my kids absolutely love this meal.

I’m pretty sure these taco stuffed avocados are going to be a regular on our meal plan from now on.

It comes together super quick and easy too. Of course, it’s completely customizable.

Although I highly recommend that you use my recipe for the best homemade taco seasoning and follow the instructions on how to make the best taco meat possible!

What is in a Taco Stuffed Avocado?

You can of course use any meat you prefer for the stuffed avocados, maybe some Slow Cooker Beef Carnitas Tacos, or Slow Cooker Barbacoa Beef.

Then load up with your favorite toppings.

Cheese of course, some tomatoes, lettuce, cilantro and sour cream are my favorites.

One of the best parts of doing these taco stuffed avocados is that you can scoop some of the avocado out before adding the toppings and use that to make some of my favorite guacamole recipes such as Bacon Guacamole, Ranch Guacamole or Grilled Corn Guacamole.

  • Ground beef: cooked and browned in a pan.
  • Chili powder: Add a little bit of heat.
  • Salt: to taste.
  • Cumin: 
  • Dried Oregano: 
  • Garlic Powder:
  • Onion Powder: flavor the ground beef.
  • Tomato Sauce: thicken the sauce of the ground beef.
  • Avocados:  halved and scooped out a circle where the avocado pit would be located.
  • Cheddar Cheese: shredded
  • Cherry Tomatoes: sliced
  • Lettuce: shredded  

Toppings: 

  • Cilantro: adds color and a little kick of flavor.
  • Sour Cream: cool, creamy topping.

How to make a Taco Stuffed Avocado:

  • Brown ground beef: Add the ground beef to a medium size sauce pan. Cook over medium heat until browned.
  • Cook meat: Drain the grease and add the seasonings and the tomato sauce. Stir to combine. Cook for about 3-4 minutes.
  • Prepare avocados: Remove the pit from the halved avocados. Load the crater left from the pit with the taco meat. Top with cheese, tomatoes, lettuce, cilantro and sour cream.
  • More stuffing: If you want to make a larger area in the avocado for the toppings, spoon out some of the avocado and set aside to make guacamole! Then fill with toppings.

Taco stuffed avocados

Tips for making Taco Stuffed Avocado:

  • Avocados: It is best to use ripe avocados for this recipe. If the avocados are still firm or hard to the touch, the avocado may not have the right flavoring or texture that tastes best.
  • Avocado pit: Simply remove the pit by using a paring knife. Once removed score the area both vertically and horizontally. Carefully remove the avocado in small chunks until it is the right depth you are wanting for stuffing.
  • Taco seasoning: For an even healthier taco meat, try using low sodium taco seasoning. This will ensure less salt.
  • Make ahead: Ground the beef ahead of time. Once cooled down place in an airtight container for up to 5 days. When ready to put together, warm up the meat in the microwave or oven the stove top until it is warmed through.

More Delicious Mexican Dinners to Enjoy:

Taco stuffed avocados

 

Taco Stuffed Avocados

Taco Stuffed Avocados is cooked flavorful ground beef stuffed in a ripe avocado loaded with chopped tomatoes, sliced olives, shredded lettuce and sprinkled cheese. A healthy twist on tacos! 

  • 1 pound ground beef
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Salt
  • 3/4 teaspoon Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 4 ounces tomato sauce
  • 3 avocados halved
  • 1 cup shredded cheddar cheese
  • 1/4 cup cherry tomatoes sliced
  • 1/4 cup lettuce shredded

additional toppings:

  • cilantro
  • sour cream
  1. Add the ground beef to a medium size sauce pan. Cook over medium heat until browned.

  2. Drain the grease and add the seasonings and the tomato sauce. Stir to combine. Cook for about 3-4 minutes.
  3. Remove the pit from the halved avocados. Load the crater left from the pit with the taco meat. Top with cheese, tomatoes, lettuce, cilantro and sour cream.
  4. If you want to make a larger area in the avocado for the toppings, spoon out some of the avocado and set aside to make guacamole! Then fill with toppings.

Updated on January 7, 2020

Original Post on January 26, 2018 by Serene Herrera from houseofyumm.com.