Jumbo Lump Crab Taco, Pickled Chiles and Avocado

Crab Salad 1 pint unpasteurized jumbo lump crabmeat, picked through for shells 1/2 small bunch fresh chives, thinly sliced 2 limes, zested and juiced Freshly cracked black pepper Extra-virgin olive oil 3 to 4 pickled Fresno chiles, minced Kosher salt Guacamole 2 cloves garlic, smashed and minced Kosher salt Freshly cracked black pepper 1 lime, juiced 1 avocado, halved, pitted and peeled Extra-virgin olive oil Taco assembly Blended oil, for frying 12 wonton wrappers Pickled onions, for garnish Fresh cilantro leaves, for garnish