Prep your avocados. Slice each avocado in half lengthwise and remove the pit. Scoop out a little extra flesh to make a wider well, then chop that extra avocado and set it aside for topping or mixing into the filling.

Season the avocado halves. Lightly brush the cut sides with olive oil and sprinkle with a pinch of salt and pepper. A small squeeze of lime helps keep the color bright and adds zing.

Brown the beef. Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until no longer pink. Drain excess fat if needed, leaving about a tablespoon for flavor.

Add taco seasoning. Stir in the taco seasoning, tomato paste (if using), and beef broth or water. Simmer 2–3 minutes until the beef is glossy and coated. Taste and adjust salt and heat.

Melt in the cheese. Reduce heat to low and stir in half the shredded cheese until it melts into the meat. This makes the filling rich and cohesive without drying out.

Assemble the boats. Spoon the hot taco meat into each avocado half, letting it mound slightly. Sprinkle the remaining cheese over the top so it softens from the heat.

Finish with fresh toppings. Add diced red onion, chopped cilantro, jalapeño slices, and cherry tomatoes if you’re using them. Spoon on a little sour cream and add the chopped extra avocado for more texture.

Serve with lime. A fresh squeeze right before eating wakes up all the flavors. Serve immediately while the filling is warm and the avocado is cool and creamy.