The inspiration for the avocado cream comes from a blogger who found the original recipe here. I made a few slight changes and have linked my post for taco seasoning in case you don't want to open a store-bought package for only a few teaspoons.
To the avocado cream, I added lime juice and fresh cilantro to give it some added flavor. What a great addition it is! This tasted great on tilapia tacos, but would also work for chicken, ground beef, or steak as well.
3-4 tilapia filets, thawed if frozen
2-3 t. taco seasoning
6 taco-sized tortillas
topping options: fresh, chopped tomato, shredded cheese, fresh cilantro, taco sauce, sour cream
avocado cream: 1/2 avocado, 1/8 c. sour cream, 1 T. fresh cilantro, juice from 1 lime wedge
Preheat oven to 350 degrees, and warm tortillas wrapped in foil, if desired.
Heat 1-2 T. of olive oil in a large skillet over medium-high heat.
Season tilapia with taco seasoning and add to skillet. Pan fry (you could also grill or broil) until fish is white and flakes easily, about 2-3 minutes per side. Tilapia cooks fast!
Make avocado cream by combining the flesh of 1/2 an avocado, sour cream, fresh cilantro, and lime juice.
Assemble avocado cream, flaked tilapia, and desired toppings and you've got dinner!