In large bowl, cream together cream cheese and avocado. Add sour cream and 1/4 cup red onion. Beat until well blended.
Place 9 inch glass pie plate on a platter. (Platter should be a few inches wider than the pie plate)
Line bottom of glass 9 inch pie plate with: 1/2 of the shredded lettuce, 1/2 of the chopped tomatoes and 1/2 of the diced red onion.
Mound creamed mixture on lettuce mixture. Cover with saran wrap. Refrigerate for 2 hours.
Remove pie plate from refrigerator. Top creamed mixture with the remaining: lettuce, tomatoes and onions.
Sprinkle shredded cheese over all. Slowly pour the taco sauce over all, while turning the platter with the other hand.
Sprinkle with chopped cilantro. Serve with your favorite tortilla chips.