Prep the avocados: Cut avocados in half lengthwise and remove the pits. Gently scoop out a little extra flesh to create a wider well. Save the scooped avocado for topping.

Keep them green: Squeeze fresh lime juice over the cut sides and the scooped avocado. This adds brightness and helps prevent browning.

Sauté aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and cook 3–4 minutes until softened, then stir in the garlic for 30 seconds.

Brown the meat: Add ground meat, breaking it up with a spoon. Cook until no longer pink and lightly browned, about 6–8 minutes. Season with salt and pepper.

Season the filling: Stir in taco seasoning and tomato paste. Add broth or water and simmer 2–3 minutes until the liquid reduces and coats the meat.

Add beans and corn: Fold in black beans and corn. Warm through for another 2 minutes. Taste and adjust salt, pepper, or seasoning.

Chop fresh toppings: Halve cherry tomatoes, shred lettuce, and chop cilantro. Mash the reserved avocado with a pinch of salt and a squeeze of lime.

Assemble: Spoon the warm taco mixture into each avocado half. Top with lettuce, tomatoes, cilantro, and a small dollop of Greek yogurt or sour cream.

Finish and serve: Add shredded cheese if you like, plus salsa or hot sauce. Serve with lime wedges for extra brightness.