Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl or blender container. Add Greek yogurt, fresh lime juice, olive oil, minced garlic (or garlic paste), salt, and black pepper.

Using an immersion blender, small blender, or fork, puree the mixture until smooth and creamy. If too thick, add up to 1 tablespoon of water and blend again to reach a smooth, pipeable consistency. Taste and adjust salt or lime as needed. Transfer to a small bowl and refrigerate until assembly.

Pico de Gallo

Dice the roma tomatoes into small 1/4-inch pieces and place in a medium bowl. Finely dice the red onion and jalapeño (remove seeds for milder flavor) and add to the tomatoes.

Chop the fresh cilantro and add to the bowl. Add the lime juice, salt, and black pepper. Stir gently to combine. Taste and adjust seasoning. Let the pico rest for 5–10 minutes to allow flavors to meld.

Tortillas & Assembly

Warm the flour tortillas: heat a skillet over medium heat and add 1 teaspoon cooking oil or a small pat of butter. Warm each tortilla 30–45 seconds per side until slightly puffed and lightly browned. Keep tortillas warm wrapped in a clean towel.

Assemble the tacos: spread about 2–3 tablespoons of avocado crème onto each warmed tortilla, leaving room at the edges. Spoon 3–4 tablespoons of pico de gallo on top of the crème. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing over the tacos.

Serve immediately while tortillas are warm. Leftover avocado crème can be stored covered in the refrigerator for up to 24 hours (press plastic wrap onto the surface to minimize browning). Pico will keep refrigerated for 2 days.