Go Back
Mexican Tuna Salad Stuffed Avocados | Kita Roberts GirlCarnivore.com

Mexican Tuna Salad Stuffed Grilled Avocados


  • 16 oz can tuna packed in water, drained
  • 1/2 mango chopped
  • 1/2 small onion chopped
  • 1/2 red bell pepper chopped
  • 1 cup black beans rinsed and drained
  • 1/3 cup salsa
  • dash of Tabasco
  • 2 tbs taco seasoning
  • 2 tbs mayo
  • salt and pepper
  • 1 teas lime juice
  • 3 avocados cut in half and pitted


  • Whisk the mayo, with the salsa, Tabasco, taco seasoning, and lime juice in a large bowl. Toss in the tuna, mango, onion, pepper, and beans. Season with salt and pepper as needed. Squeeze fresh lime juice on top.
  • Meanwhile, preheat the grill to medium high. Oil the grate, place the avocado on the hot grill, cut side down, and grill for 5 to 7 minutes, until good grill marks appear and avocado is heated and soft.
  • Spoon heaping portions of the tuna salad into the avocados and serve.


Make it Mexican! by PILCookBooks