TACO CUPS:
To make the taco cups you will need a 12 count muffin tin. Preheat the oven to 375°F. Lightly brush both sides of the egg roll wrapper with the oil. Gently press each wrapper into the muffin tin. Bake until they are lightly golden (about 5 min). Let cool, then remove from the muffin tin.

FILLING:
Chop the tilapia until they are small bite sized cubes. Chop the onions and caramelize them in the butter until fully cooked. Remove from pan and add chopped tilapia. Brown each side until golden (about 2 min per side).

Chop the avocado into small cubes. Add lemon juice and chopped cilantro. Salt and pepper to taste. Mix well.

To assemble the tacos, add fish, avocado mixture, a dollop of sour cream, and top with caramelized onions. Then enjoy!