Cut avocado in half, remove the stone and slice each half into 8 pieces cutting once across the middle and 4 slices lengthwise.
Mix avocado pieces, taco sauce, jalapeños, coriander and a squeeze of lime together in a bowl.
Make an assembly line of wonton wrappers and brush one corner with a little water.
Spoon one piece of avocado mix onto a wonton skin placing it slightly off centre.
Tightly roll wonton skin over avocado mix, from corner to corner making sure to tuck in the sides and stick the outer corner down.
Repeat the process for all 16 avocado jalapeño poppers.
Heat olive oil in a pan with deep sides over medium-high heat until oil is hot. Reduce to medium heat and cook the avocado jalapeño poppers, 4 or 5 at time being careful not to overcrowd the pan. Cook 30 to 60 seconds per side to achieve a nice golden brown your colour.
Drain poppers on a paper towel.
Serve with sour cream and salsa.