Chicken Taco Stuffed Avocados Recipe With Refreshing Citrus Chipotle Salsa by 30Seconds Food

"These avocado halves are stuffed with perfectly seasoned ground chicken," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "But the real star of the show is the homemade chipotle salsa drizzled on top. Your salsa is smoky, sweet and tangy thanks to a few secret ingredients (chipotle in adobo plus a fresh orange). This salsa is what takes these stuffed avocados to the next level!"

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 8 to 10 minutes
Total Time: 28 to 30 minutes
Servings: 8

Ingredients

Avocados

• 2 tablespoons avocado oil
• 1 1/2 pounds ground chicken or ground turkey
• 1 onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 2 tablespoons taco seasoning spice mix
• 4 avocados, halved and pitted
• 1/2 cup Cotija cheese or shredded Colby Jack cheese
• a handful of fresh cilantro leaves

Chipotle Salsa

• 1 large fresh orange, peeled and cut into segments
• 1 fresh lime, juiced
• 2 chipotle peppers in adobo
• 1 tablespoon raw honey
• sea salt, to taste

Here's how to make it: 

1. Heat the oil in a large skillet over medium heat. Add in the ground chicken, bell pepper, onion and taco seasonings. Cook, stirring and breaking the meat occasionally, for about 8 to 10 minutes until cooked through.
   
2. In a food processor, add the lime, orange, honey, chipotle peppers in adobo, sea salt and ground pepper. Process until smooth.
   
3. Once the meat is done and fully cooked through, stir in half of the chipotle salsa and remove from heat. Reserve the remaining salsa to drizzle over the avocados just before serving. Arrange the avocado halves on a platter and spoon the meat mixture into each as desired. Top with cheese, cilantro and remaining chipotle salsa.
   

Note: To make the avocado easier to scoop out, take a knife and gently make cuts in avocado flesh in a cross-hatch pattern, careful not to break through the avocado peel.

Photos: Clean Food Crush

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