In a small bowl, combine tomato, onion, jalapeno, cilantro, lime juice, and salt to taste. Set aside.
Heat a grill to high. Coat the flesh side of the avocados with the oil, and season with salt and pepper.
Lay a piece of Reynolds Wrap® Heavy Duty Aluminum Foil on half the grill. Place the avocados, cut side down, on the foil. Cook for 3-4 minutes until nicely browned, moving around if needed to cook evenly.
Place avocados on serving platter, and fill the centers with pico de gallo. Dollop some yogurt or sour cream on top of each one. Sprinkle with more salt, and serve with lime wedges and sprigs of cilantro and lime zest.