Rating: 4.5 stars
99 Ratings
  • 5 star values: 53
  • 4 star values: 26
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 1

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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

367 calories; protein 27.1g; carbohydrates 25.8g; fat 17.8g; cholesterol 48.7mg; sodium 354.8mg. Full Nutrition
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