Crispy Chipotle Lime Tilapia with Cool Avocado Sauce Recipe - Allrecipes.com
Crispy Chipotle Lime Tilapia with Cool Avocado Sauce Recipe
  • READY IN 45 mins

Crispy Chipotle Lime Tilapia with Cool Avocado Sauce

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2009

It's my recipe, so of course I love it. If you can find the chipotle in adobo in the store, I really suggest using that. I usually take the whole can, peppers & sauce & grind it in the mini chopper. Then I drop tablespoons of it onto a cookie sheet lined with non-stick foil. Pop in the freezer until they are set, & you can pop off the tray into a ziploc & store in the freezer & use as needed. I usually use 2 tablespoons for each chipotle a recipe calls for. You can also stir into into Chili or soups or enchilada sauce for some extra kick. Also, be sure to salt the avocado sauce well, if you think it is bland adjust the salt. If it is not salted, it is just green goo. If you want it spicier, add some of the ground chipotle.

 
Most Helpful Critical Review
Jul 12, 2010

Very tasty dish. Enjoyed the avocado sauce as it helped to cool down the spiciness of the fish. I did however, add as suggested by other reviewers, some cilantro to the avocado sauce; giving it just a tad more favor. I also liked that the dish was light and not fishy tasting.

 
Oct 13, 2010

OK, I made this several times since my first try and I still love it; and you have to try it. But just have to tell you a funny stroy - the first time I made it I read the directions wrong and used the whole can of peppers - no wonder it was so hot. But now I did as some one else recommended and freeze them in two tablespoon increments and then when I make it the peppers are ready. ORIGINAL RATING: I saw this recipe and really liked ihow it looked; and then went home last night and made it and am in love. The sauce its GREAT and is not suppose to be like guacamole its a wonderful dressing that really goes nice with the 'hot' spices; a great complement to the dish. The only thing I did different was to add cilantro to the dressing and its great. I have told several people about it already this morning. I WILL make it again. Thanks a lot. PS - I also cooked up the rice from Chipotle's to go with it. Great dinner, if you like spicy you will love it. Just sorry I forgot to make Margarita's it was late when I got home and totally forgot. Its quick and easy to make after a long day at work. : - }

 
Jun 19, 2008

This was quite good! I was skeptical about the avocado sauce after blending it and taking a taste, but with the fish it's really good! I doubled the whole recipe, which made LOTS of sauce, but its okay, it doubles as a sort of dip :) I couldn't find the pepper and adobo sauce, so I followed other's suggestions and substituted Chipotle hot/tabasco sauce. It smelled so good! And I used "Hint of Lime" Tostitos® for the breading for some extra flavor. The only thing i'd say is make a little extra of the salsa blend to drizzle lightly over the fish before the avocado, just for a little extra punch.

 
Feb 10, 2008

Made it for the first time tonight.. Worked out real well...my family liked it a lot! Next time I may try using Chipotle Tabasco sauce instead of the canned pepper as it's a little easier to come by.

 
Feb 21, 2008

This meal was easy to prepare. I liked the crunch and flavor provided by the corn torilla crust, lime and chipotle peppers. My husband and daughter did not like the avocado sauce. If I make this again, I will make guacomole or an avocado salsa instead. Overall this meal was healthy, easy to prepare, and tasted pretty good. Thank you for new way to prepare tilapia.

 
Oct 14, 2009

Absolutely perfect. My wife baked this on a cookie sheet in the barbeque grill. Served with corn relish and tortilla chips; drizzled some of the sauce on the chips. A light dinner. Very nice. Thank you, LARANEFF, for posting it.

 
Oct 14, 2009

This was delicious, especially for someone who likes spicy. I paid attention to a couple of reviews and made some small changes accordingly. I doubled the ingredients for the sour cream sauce, as it doesn't make much. I added cilantro to the sour cream sauce (did it in my food processor and turned the sauce a lovely light green. I had leftover red chipotle pepper sauce after coating the fish, so I put some of that on the baked fish first before serving it, then a dollop of the sour cream/avocado sauce on top of that. It was beautiful as well as tasty. I will definitely make this again.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 452 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Cool Weather Salads
Cool Weather Salads

Fall and winter salads bring bright flavors to your favorite meals.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Related Videos

Hudson’s Baked Tilapia with Dill Sauce

See how to make simple baked tilapia with a creamy dill sauce.

Grilled Fish Tacos with Chipotle Lime Dressing

Tilapia filets turn into tasty fish tacos with a tangy adobo and lime dressing.

Lemon Garlic Tilapia

See how to make a mild baked fish that’s quick, healthy, and flavorful.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States