Slice mini sweet peppers lengthwise in half and remove seeds. Grill (medium high direct heat, about 10 minutes, turning once) or bake in oven (10-12 minutes at 400ºF). Set aside.
For the taco meat mixture, add 2 tablespoons of fat (coconut oil, olive oil, etc.) in a skillet over medium heat. Add diced onion and saute 3-4 minutes, then add ground beef – cook until meat is browned. Add Taco Seasoning and the 1/2 cup of tomato sauce. Simmer for about 5 minutes stirring occasionally. Remove from heat.
Add all the Avocado Sauce ingredients listed above to a blender or food processor. Blend until smooth.
Spoon taco meat into cooked sweet pepper halves. Top each with a little of the Pico de Gallo. Garnish with olives, green onions, chopped cilantro –whatever you like. Finish with a drizzle of the Avocado Sauce.