Break the cauliflower into florets and place in a food processor with the raw walnuts, hemp seeds, and seasonings.

Pulse the mixture a few times until the cauliflower and nuts become a crumble.

Working in two batches, heat half of the oil in a large non-stick skillet over medium heat and add half of the taco meat mixture. Stir well as the nuts are toasted and the cauliflower softens.

Add half of the adobo sauce and fold it into the mixture, making sure the mix is browning evenly on both sides.

Remove from heat and fold in the shredded cheese, season with salt, and add to a serving bowl. Repeat with the rest of the taco filling.

Slice the avocado in half and remove the stone. Scoop part of the avocado out with a spoon to make room for the taco mixture. Save and add as a topping later.

Fill with ½ cup prepared taco mixture and top with sour cream, shredded cheddar cheese, or any of your favorite low carb taco toppings!