To make pickled red onions: in a bowl, combine the red onion with 2 TB of lime juice and ½ tsp salt; stir and refrigerate for at least one hour.
In another bowl, combine the diced avocados and strawberries; toss in the remaining lime juice.
Season the fish with salt. Heat the vegetable oil in a large sauté pan until nearly smoking; sear the fish on both sides until golden brown and cooked through (about 2-3 min per side depending on thickness of fish).
Lay the tortillas flat and top each with 1 Tbsp of Crema, 1 Tilapia filet, ½ Tbsp of jalapeno and 1 Tbsp of pickled red onions. Take the strawberry avocado mixture and divide it equally among each taco – serve immediately.
Recipe courtesy of Naturipe.