- 1 canned chipotle pepper in adobo sauce
- 2 tablespoons adobo sauce from the can
- 1/4 cup salsa
- 1 tablespoon lime juice
- 4 tilapia fillets
- 1/2 (8 ounce) package tortilla chips, crushed
- 1 small avocado - peeled, pitted, and cut into large chunks
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 3 tablespoons milk
- salt and pepper to taste
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
- Combine the chipotle pepper, adobo sauce, salsa, and 1 tablespoon lime juice in a blender and blend until smooth; brush the mixture over both sides of each tilapia fillet.
- Spread the crushed tortilla chips into the bottom of a deep dish; dredge the coated fillets in the chips to coat. Arrange the fillets on the prepared baking pan.
- Bake the fillets 15 minutes; turn and lightly spray with cooking spray. Continue to bake until golden brown, another 10 to 15 minutes.
- While the fish bakes, place the avocado, sour cream, and 1 tablespoon lime juice and blend until smooth. Stir in the milk 1 tablespoon at a time until the consistency is similar to ranch dressing. Season with salt and pepper. Spoon the sauce over the baked fillets to serve.
03/24/2017
recipepes.com
Crispy Chipotle Lime Tilapia with Cool Avocado Sauce, recipe
PT15M
PT1H
5
455 calories
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