Tacos de Pescado con Cremosa Salsa de Aguacate

FOR MARINADE:
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:
COOK onion and butter in small skillet over medium-high heat, stirring frequently, until onion is translucent.

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:
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.

HEAT tortillas on a skillet.

PLACE fish on tortillas and top with about 1 to 2 tablespoons of creamy avocado salsa.

SERVE with tomatoes, chopped lettuce and a lime wedge.