Crawfish Etoufee (by Chef Lionel J. Robin)

2-3 avocados
2 limes, juiced
1 tablespoon olive oil
1 small garlic clove, minced
1 teaspoon salt
½ teaspoon pepper
Fresh cilantro for garnish



Cut avocados in half. Remove the seed and discard. Scoop out flesh into a bowl. Discard the peel. Add lime juice, olive oil, garlic clove, and salt and pepper. Mash together and use as a spread for the tortillas.