Bad tasting avocados recently

All the avocados I know are obviously too hard when unripe; and brown/gray, stringy, and visually grossly unappealing inside when overripe. So I think it is likely that your new avocados aren't bad or unripe, but you are now getting a different variety of avocado than the ones you previously enjoyed so much.

There are quite a few different varieties. One clue is when you said, "the avocado skin would tear easily if I were to eat it with a spoon." The variety, "Hass" has a very thick leathery skin, not probably the type you liked, since the skin of Hass is quite robust.

The Hass is also very common in grocery stores (at least in my area), and I get the feeling lots of people think it is the best. So it wouldn't surprise me if you initially happened upon some other type of avocado, liked it, and then your next purchase was of the ubiquitous Hass, which maybe you don't care for.

I have had some avocados with such a thin skin it's almost like a fine cellophane layer on the outside of the avocado flesh. Unfortunately, I don't know name of those, so sorry, this is only a partial answer. Someone more knowledgeable than I am will certainly be able to tell what they are. There really are lots of different kinds.

"Watery, grassy and bland" and "not mushy/creamy" (a.k.a hard) match my experience of avocados that aren't sufficiently ripe. An avocado should be very soft and creamy when it's ripe. (But not brown/grey/gross - that's over-ripe.)

At least in Israel, avocados are sold somewhat unripe, since that prolongs their shelf life, and because soft ripe avocados bruise much easier than rock-hard unripe ones. If you buy an avocado that isn't ripe yet, you should wrap it in some newspaper, and leave it out of the fridge until it's ripe. depending on how unripe your avocado is, that can take a week or more.

I'm afraid I don't know the names of American Avocado varieties, but my experience has been exactly the same with the green smooth-skinned elongated ones, small black rough-skinned ones that peel easily, and roundish, leathery-skinned green ones. When ripe, they all taste pretty much the same.