Reviewed: Oct. 11, 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.

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ibilintuc

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Reviewed: Oct. 11, 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.

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GwenFlorida

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Reviewed: Jul. 21, 2009

The fish was nice and crispy. Perfect and simple for summer. I can't rate the sauce. I love the yogurt based sauce from Fish Tacos on this site and it taste great on all fish!

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 30, 2009

Great recipe. I misread the first ingredient clearly and used the entire can of peppers. Made for a very spicy fish, but with the avocado sauce and rice, it was tolerable. Good thing we like it spicy!

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JD

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Reviewed: May 29, 2009

Very good! I used 1/2 the can of chipotle peppers in adobo sauce. Seeds and all, we like the extra kick. The avocado sauce was great for me but my husband thought it could use a little extra. Next time I think I will add some cilantro, onion and hot sauce to give him that extra flavor he was looking for. I served this with Mexican rice and corn. I will definitely be making this again!

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KayNicole

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Reviewed: Apr. 11, 2009

Didn't do the avocado part - but the crispy Tilapia was great!

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Ian Kelly

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Reviewed: Jan. 29, 2009

works great with chicken also

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gabriel

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Reviewed: Dec. 12, 2008

I tried this last night and it was pretty good. Not outstanding - it seemed it was lacking something to me. I might play around with it a bit, but the original recipe was quick and satisfying.

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Bethy

Cooking Level: Expert

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Reviewed: Nov. 13, 2008

We loved the flavors of both sauces. It worked especially well with Orange Roughy fish. The only thing that didn't turn out great was the chip coating... I used a fresh bag, and ran them through the food processor, but maybe because it was a thicker chip, or I didn't crush them enough, the texture was too tough, like they were stale.

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PRACTICINGJOY

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Aug. 20, 2008

Just okay for me. Kind of a wierd flavor, but my husband and I still cleaned our plate. Loves the avocado sauce, very yummy!

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SweetPea

Cooking Level: Expert

Living In: Coppell, Texas, USA

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Reviewed: Aug. 2, 2008

Unlike other reviewers, I actually wanted this sauce to taste *more* like avocado! I thought it was fairly generic -- smooth and nice, but didn't taste like much. I'd like to make this again and heighten the avo taste of the sauce, as well as skip the tortilla crust on the fish and just put on more salsa.

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bonkselle23

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: 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.

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Bito

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Mar. 16, 2008

I made it exactly according to the recipe and it seemed that noone in the family liked it. It may have been the fish, but I used fresh Tilapia. As for the sauce, I was out of sour cream and subbed cottage cheese. This was actually the best part of the meal! It was very yummy and we will make the sauce again.

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ForneySAHM

Cooking Level: Expert

Living In: Forney, Texas, USA

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Reviewed: 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.

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BONSTEAD

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Reviewed: 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.

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MGFINK

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Reviewed: Feb. 7, 2008

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.

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