In a small bowl, mix the crema, fresh lime juice, Tequila Lime Seasoning, and chopped cilantro. Set aside.
Rinse the fish fillets and pat dry with paper towels. Lightly coat both sides with oil, then season evenly with blackened seasoning.
Place the fillets on the hot griddle. Cook until the first side is nicely blackened, then flip and cook until the fish is fully cooked and flakes easily.
While the fish cooks, add the jalapeño slices to the griddle with a little oil. Cook for a few minutes, flipping occasionally, until softened and lightly charred.
Remove the fish from the griddle and transfer to a serving plate.
Top with cilantro lime crema, grilled jalapeños, and sliced avocado.
