In a large frying pan, warm olive oil under medium heat.
Add ground chicken and fry half way then add your homemade keto taco seasoning mix and salt.
Stir and fry until meat is cooked.
Stir in tomato passata, reduce to low heat, cover and simmer 2 minutes until the sauce thickens and forms bubbles
Meanwhile, prepare the avocado
Half avocado lengthwise and remove the pit - watch my recipe video for tips on how to do this safely. Spoon out some of the avocado flesh, don't go too deep, as you want to keep 0.5 cm (0.2 inches) of avocado flesh all around the shell.
Place the avocado flesh you removed into a medium size bowl. Add lemon juice, salt and mash to form an avocado puree.
Remove the meat from heat and arrange the table with all the taco fillings on the table: cooked meat, sour cream, jalapeno slices, cheddar, cilantro, mashed avocado.
Fill each avocado shell as you go (don't make ahead!). Fill one shell with 60g/2 oz cooked meat.
Top up each avocado with a dollop of sour cream, mashed avocado, grated cheddar, jalapeno slices and fresh cilantro.
Eat with fork straight into the shell combining the meat, toppings and flesh from the side of the avocado shell
Store leftover meat in the fridge in an airtight container for up to 3 days. Rewarm before serving in the microwave or frying pan.
Open the avocado just before serving. Store ripe, unopened avocado at room temperature. Store opened avocado in the fridge for 24 hours brush flesh with lemon juice and place in an airtight container.