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3.50 from 134 votes

Vegan Keto Stuffed Avocado Tacos

30 minutes
Calories: 570kcal

Ingredients

  • 1/2 cup tvp (Bob’s Red Mill, Textured Vegetable Protein)
  • 1/2 cup hot water
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon coconut oil
  • 1/2 red onion (Bob’s Red Mill, Textured Vegetable Protein)
  • 2 roma tomatoes (Bob’s Red Mill, Textured Vegetable Protein)
  • 1 jalapeno chilies (Bob’s Red Mill, Textured Vegetable Protein)
  • 1/2 cup cilantro (Bob’s Red Mill, Textured Vegetable Protein)
  • 3 lime (two juiced
  • 1 teaspoon minced garlic
  • 1/2 cup almond milk

Instructions

  • Cilantro Lime Dressing
  • Peel two of the avocados and remove pits.
  • Cut them into chunks.
  • Put the chunks into a blender along with 2 tablespoons of lime juice, 1 teaspoon minced garlic, 1 tablespoon chopped cilantro, and ½ cup almond milk.
  • Blend until dressing is creamy and smooth.
  • Add more almond milk to desired thickness.
  • Set aside.
  • Stuffed Avocado
  • Prepare the TVP by placing it in a medium-sized mixing bowl along with hot water, chili powder, cumin, paprika, garlic powder, and sea salt.
  • Mix the ingredients together and let sit so the TVP can soak in the water and spice flavors.
  • Slice the remaining four avocados in half and remove the pit.
  • Leave the skin on.
  • Cover exposed avocado with part of the lime juice to prevent browning.
  • In a separate mixing bowl, mix together the chopped tomatoes, jalapeno, remaining cilantro, coconut oil, and remaining lime juice.
  • Once the TVP is ready, fluff it up with a fork and combine with the tomato mixture.
  • Mix together.
  • Place TVP mixture inside the hollow of each avocado.
  • Drizzle with the cilantro lime dressing and garnish with a wedge of lime, halved cherry tomatoes or chopped Roma tomatoes, and a bit of cilantro.
  • Enjoy!