Crockpot Barbacoa Stuffed Avocados with Cilantro Lime Dressing

 Crockpot Barbacoa Stuffed Avocados with Cilantro Lime Dressing

Is there anything better than a flavorful, summer meal that doesn’t leave you feeling guilty? We present to you barbacoa stuffed avocados with cilantro lime dressing! This recipe pays homage to the Sunday mornings of my childhood. After mass, our family would head over to my great grandparents small home for barbacoa tacos, menudo and homemade tortillas courtesy of my great grandmother. She was a tiny but fierce woman who I affectionately named grandma tortilla because you could always find her in the kitchen. She had the softest hands from cooking with lard all the time and everything she touched was full of flavor and warmth.

I wanted to bring these flavors back into something that wouldn’t leave me feeling like I had just eaten a huge feast and could help me reach my summer body goals. The recipe is also incredibly easy and won’t take you away from all of your summer activities. Prep this meal while you head to the beach for a day in the sunshine!

Crockpot Barbacoa Stuffed Avocados with Cilantro Lime Dressing


  • 4 lbs beef brisket (or beef chuck roast will also work)

  • 2 Tbsp vegetable oil

  • 3 - 4 chipotle chilis in adobo

  • 1¼ cups beef broth

  • 4 teaspoons minced garlic

  • 1 large white onion, chopped

  • 1½ Tbsp ground cumin

  • 1 Tbsp dried Mexican oregano

  • ¾ tsp salt, then more to taste

  • ½ tsp ground black pepper

  • 1 can full-fat coconut milk

  • ½ cup chopped cilantro

  • 5 small limes juiced (¼ cup for meat, the rest for the dressing)

  • 1 fresh jalapeño, finely chopped (with or without seeds depending on your heat preference)

  • One avocado per person (recipes serves 8)


  1. Cut the beef into large cubes and sear in a large cast iron over medium-high heat for 2-3 minutes. Transfer to your crockpot. This process will help lock in the flavor and juices as it continues to cook in the crockpot.

  2. In a food processor or blender, add adobo chilis, beef broth, garlic, onion, cumin, Mexican oregano, salt, pepper, and lime juice. Pulse until blended and pour on top of the meat.

  3. Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm until you’re ready to eat.

  4. Halve the avocados and place on a baking sheet with the peel on the bottom. Stuff the avocados with the barbacoa and place in the oven at 400 degrees for 4-5 minutes.

  5. For the dressing, stir one can of full-fat coconut milk with the lime juice, jalapeño, and cilantro. Top on the avocados right before serving and enjoy!

This recipe is paleo friendly, low carb, and high in healthy fats.

Be sure to tag @modernbrowngirl when you make it!

 Michelle Rivas The Healthy Latina

Recipe by: Michelle Rivas

Michelle is a health and wellness writer and communications director in Chicago, although many know her as The Healthy Latina. She received her undergraduate degree in Journalism from Arizona State University and her master's degree in Health Communication from DePaul University. 

As a health and wellness aficionado, Michelle can frequently be found running around Chicago training for a marathon, trying new gyms and classes, and trying to perfect her grandmother's arroz con pollo recipe with cauliflower rice. She was a Hispanicize TECLA Award finalist in 2015, received the Latina Magazine 30 Under 30 Award, the Best Latina Blogger Award in 2014, and the Cosmo for Latinas Blogger Award in 2013. 

Read more about her adventures in healthy living at