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Crispy Chipotle Lime Tilapia with Cool Avocado Sauce

A smooth avocado, sour cream, and lime sauce is perfect for cooling down spicy tilapia fillets. Reviewer Bito comments, "I was skeptical about the avocado sauce after blending it and taking a taste but with the fish it's really good!" Use any leftover fish and sauce in fish tacos.

How to Make It

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.

  2. 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.

  3. 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.

  4. Bake the fillets 15 minutes; turn and lightly spray with cooking spray. Continue to bake until golden brown, another 10 to 15 minutes.

  5. 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.

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

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