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Fish Tacos with Creamy Avocado Salsa

• 8 tilapia fish filets
• 1 tablespoon olive oil
• 2 limes, juiced
• 1 tablespoon Maggi Granulated Chicken Flavor Bouillon
• For Creamy Avocado Salsa
• 1/2 cup roughly chopped onion
• 1 1/2 teaspoons butter
• 1/2 to 1 cup Original Nestle Coffee-Mate Liquid Coffee Creamer
• 3 poblano chiles, roasted, peeled and seeded
• 1/3 cup chopped cilantro
• 1 serrano chile, deveined, seeded and chopped
• 1 tablespoon Maggi Granulated Chicken Flavor Bouillon
• 2 avocados, pitted, peeled and sliced in big pieces (I used Avocados from Mexico)
• For Tacos
• 2 tablespoons canola oil
• 8 to 10 corn tortillas
• 3 roma tomatoes, chopped
• 6 cups chopped iceberg lettuce or cabbage
• 1 lime, chopped in wedges for garnish

For Marinade:
1. Place fish filets in a large freezer bag; add olive oil, lime juice and bouillon. Seal; gently shake the bag to cover filets in marinade. Refrigerate for 30 minutes.
For Creamy Avocado Salsa:
2. Cook onion and butter in small skillet over medium-high heat, stirring frequently, until onion is translucent.
3. Place Coffee-mate, sautéed onions, poblano chiles, cilantro, serrano chile, bouillon and avocados in blender; cover. Blend for about 30 seconds or until smooth.
For Tacos:
4. Heat canola oil in large skillet over medium heat. Cook fish for 5 to 7 minutes or until fish flakes easily when tested with a fork. Do not overcook. Remove from skillet; set aside.
5. Heat tortillas on a skillet.
6. Place fish on tortillas and top with about 1 to 2 tablespoons of creamy avocado salsa.
7. Serve with tomatoes, chopped lettuce and a lime wedge.