For the Avocado Cream: Place all ingredients into a food processor and give it a whirl until smooth. Cover with plastic wrap and refrigerate until ready to use. Good for one week refrigerated.
For the Salsa: Place half of canned tomatoes into food processor. Add half of the jalapeno, seeds and all. Add the rest of the salsa ingredients. Whirl until smooth. Taste. If you’d like more heat, add the rest of the jalapeno pepper and process until smooth. Pour into mixing bowl and add the rest of the canned tomatoes. Mix and taste. Season with more salt if necessary. Refrigerate up to two weeks.
For the Rub: Mix all rub ingredients together in a small bowl. Brush fish fillets with oil. Coat both sides of fish generously with the rub. Heat a non stick pan over medium-high heat with oil. Cook fish in the hot pan, do not crowd, for 4 minutes per side.
Remove from heat onto a platter, flake with a fork. Squeeze fresh lime juice over fish. Cover with foil to keep warm.
Wipe out fish pan and warm tortillas one minute per side in the pan and place into a bowl lined with a clean napkin or kitchen towel to keep warm.
Layer over warm tortilla; lettuce, tomato, cheese, fish, avocado cream, and salsa.