Set a nonstick skillet on medium heat, add bacon.

Cook until crispy, about 5 minutes.

Remove the slices from the skillet.

Add shredded Brussels sprouts to the skillet and cook for 3 to 5 minutes, until the outside edges are seared.

While it cooks, add lime juice and a pinch of sea salt & pepper.

Remove from the skillet.

Add olive oil, garlic and red onion.

Caramelize the onions for 3 minutes before adding the ground meat.

Chop up the meat in the skillet for about 2 minutes, then add the seasonings.

Continue chopping and cooking until the meat is no longer pink, about 5 minutes.

Season to taste with sea salt & pepper, cilantro and lime or lemon juice.

Slice the avocados in half and remove the pits.

Using a fork, mash up the flesh of the avocado, then form a large hole/dip inside the avocado for the filling.

Add sauteed Brussel sprouts and meat, then top with garnish.