Place the avocado cream ingredients into a food processor and give it a whirl until smooth. Cover with plastic wrap right on the cream, cover with a lid and refrigerate until ready to use. Good for one week refrigerated. Mix well before serving.

For the fish:

1. Mix all rub ingredients together in a small bowl.
2. Rinse and dry fillets with laper towels. Brush fish fillets with half the oil. Coat both sides of fish generously with the rub. Heat a nonstick pan over medium-high heat with the remaining oil. Cook fish in the hot pan (do not crowd) for 4 minutes per side.
3. Remove fish from heat onto a platter, flake with a fork. Squeeze fresh lime juice over fish. Cover with foil to keep warm.
4. Wipe out fish pan and warm tortillas in the pan and place into a bowl lined with a clean napkin or kitchen towel to keep warm.
5. Layer over a warm tortilla; lettuce, tomato, cheese, fish, avocado cream, and salsa. Enjoy!