CRISPY CHIPOTLE LIME TILAPIA WITH COOL AVOCADO SAUCE

Crispy Chipotle Lime Tilapia with Cool Avocado Sauce image

My husband loves this zesty Southwestern-style fish. You can make it with any of firm whitefish--like cod or halibut--if tilapia isn't available. You can even use boneless, skinless chicken breasts. I usually make a package of red or black beans with rice to serve with it while the fish cooks. If you have any leftovers, they make great fish tacos.

Provided by LARANEFF

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 canned chipotle pepper in adobo sauce
2 tablespoons adobo sauce from the can
¼ cup salsa
1 tablespoon lime juice
4 tilapia fillets
½ (8 ounce) package tortilla chips, crushed
1 small avocado - peeled, pitted, and cut into large chunks
¼ cup sour cream
1 tablespoon lime juice
3 tablespoons milk
salt and pepper to taste

Steps:

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.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 25.8 g, Cholesterol 48.7 mg, Fat 17.8 g, Fiber 5 g, Protein 27.1 g, SaturatedFat 4.1 g, Sodium 354.8 mg, Sugar 1.7 g