Ever heard of a must-go recipe? I specialize in those kinds of recipes. It’s usually when you have random ingredients in the fridge and it must go in the stove or the trash because it is in danger of getting spoilt. The genesis for these keto stuffed avocados recipe is just that – I had a pound of tilapia, bell peppers, spring onions and some avocados. 15 mins later and voila! We have keto stuffed avocados for dinner.
What You’ll Need?
We should have a drinking game for every time I mention that this is an easy recipe, simple recipe or one pan item. Jokes apart, I’m just surprised how I’m getting more efficient (or lazier) with my cooking as I get older. I must admit that being able to whip something up in just one dish is a WHOLE lesser cleaning.
Tilapia: I like to use tilapia because it is easy to prepare, relatively inexpensive and isn’t a product of extensive fishing. Most tilapia is usually farmed which seems like a lower impact to the environment and marine wildlife in my opinion.
Bell Peppers: Did you know that bell peppers are called capsicums in some regions? I used red bell peppers in my recipe because well, I didn’t have a choice. That’s what was left in the fridge. However, there is something important regarding bell peppers – the red ones are usually the sweetest. According to Ohio University, bell peppers start out green, then ripen to yellow, then orange, then red, and in some cases turn purple.
Spring Onions: Spring onions blend well with the other ingredients. It doesn’t have an overpowering taste or aroma.
The best thing about the ingredients and this stuffed keto avocado recipe is that it’s a hit on so many levels – low carb, keto, paleo, gluten-free, egg-free, grain-free, nut-free AND egg-free.
How to Make Them?
There isn’t much technique required for this recipe. I will let you know some important tips to make sure you’re cooking it right the first time.
Start by cutting the avocados into halves and remove the seed. Using a spoon, scoop out just a little of the avocado so that you it deepens the hole so you can accommodate more tilapia filling. Cook the tilapia in a frying pan with some oil. Make sure your pan is warming under medium heat for a couple of minutes before you cook the tilapia.
Pro Tip: Cooking time may vary slightly based on the size of your fillet. The tilapia is usually considered well-cooked when it turns opaque and flakes easily.
- Slowly add the spices (turmeric, ginger, garlic, salt and pepper) and blend well with the cooked tilapia.
- Take a spoonful of the cooked content and place on a sliced avocado. Although the picture shows a nominal amount of the stuffing, you can always pile it up higher. It’s a matter of personal preference.
How to give it a keto boost?
You can use ranch dressing of shredded cheese as an accompaniment to the stuffing to give it a little fat boost. Additionally, you can lightly toast the sliced avocados with some butter to give it some buttery yummy-ness. With toddlers, I recommend just using ketchup because the tilapia is pretty well spiced.
Can I use some other meat?
Of course! You can use beef, chicken or cod fish as alternatives. I wouldn’t recommend salmon because it is usually quite filling by itself and doesn’t mesh well with this particular combo. If you want to go completely vegan, you can use tofu instead.
These stuffed avocados keep well in the fridge for 1-2 days. I wouldn’t recommend freezing them because meat tends to become flat (and sometimes soggy from the frost) after prolonged freezing.
Date Night Pairings
A really great date night pairing is having these stuffed avocados as a meal paired with my pina colada cocktail. It gives it a nice little Hawaiian beach type experience. You can even have some keto chocolate blondies if you’re craving some dessert.
Keto Stuffed Avocados
- 4 Avocados
- 1 lb Tilapia
- 1 tsp Ground Ginger
- 2 Garlic Cloves,
- 1 tsp Turmeric Powder
- 1 cup Red Bell Peppers chopped
- 1 cup Spring Onions chopped
- 1 tbsp Extra Virgin Olive Oil
- Slice the avocados and remove the seed using a spoon. Set aside.
- To a medium sized skillet or frying pan, add the olive oil and tilapia and cook under medium heat for about 10 mins, or until the fish turns flaky.
- Add the ginger, garlic, turmeric powder and chopped bell peppers to the cooked meat.
- Lightly stir the mixture until it is well blended and cook for about 5 minutes.
- Evenly sprinkle the spring onions and cook for about 5 minutes.
- Add about a spoonful of the cooked content to a sliced avocado.
- Top with cilantro if you would like some garnish.