Are you looking for a tried and true Florida variety that has been around for a long time, or something other than West Indian type and better tasting? In the former category I'd suggest something like Monroe or Choquette. Catalina is another popular one. In the latter maybe Nishikawa? Avocados in South Florida have been covered a lot in the forum over the years with varying opinions. No variety is the obvious choice (so far), as specific location seems to matter.