Reviewed: May 24, 2012

This was excellent and my husband and son loved it. One person commented that it works on frozen fillets, just increase time. I would NOT recommend that. I think it will be much better if I make again and defrost first. Other than that, excellent recipe.

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Sarah

Reviewed: May 14, 2012

This recipe is outstanding! We just had it tonight as fish tacos, and it was a huge hit. The heat of the chipotle pepper and adobo sauce was exactly right. We used haddock (no tilapia available), but it didn't matter. Used a fresh lime for the lime juice, and followed the recipe as written. For the tacos, we added some vegs (onion, red cabbage, tomatoes) - but you can add what you like. This one's a keeper.

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Reviewer:

Kathy

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Cooking Level: Expert

Home Town: Cromwell, Connecticut, USA

Living In: Middletown, Connecticut, USA

Reviewed: May 11, 2012

I can't speak as to the tilapia just yet, but the avocado sauce is BRILLIANT! I served it, omitting the milk, as a mayo alternative on Blackened Salmon Po' Boys and it was absolutely delicious. It's a great option for those of us who love avocado, but hate guacamole. So if you're iffy about trying this recipe because of the avocado sauce, just make it! You'll be happy you did.

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JoeTheBaker

Cooking Level: Expert

Living In: Devine, Texas, USA

Reviewed: May 1, 2012

Good flavor altho we didn't care for the sauce at all(lime was overpowering). Considering it may have just been the size of my avocado(smallish), I'm rating this a 4 instead of a 3. The fish was also waaaay overcooked, very dry. Still tasted good & I'll make the fish part for hubby again. Thank you!!

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Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Reviewed: Oct. 4, 2011

Aside from underestimating the spice-factor of this, I really enjoyed this dish! I modified the method slightly... didn't feel like dirtying extra dishes, and my small food processor is packed (moving soon!), so I just mixed the chipotle/salsa mix in a bowl and brushed on the base of the dish, laid the fish on it, then spread the remaining mix on the fish. I topped with the Lime tortilla chips (YUM!) and baked at 400 for about 15 minute. I didn't feel like having a runnier sauce, so I skipped the milk. To serve, I plated some jasmine rice, topped with the fish, added a little shredded lettuce and sliced onions...with the sauce on the side. Yum! Quick and delish!

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FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Jul. 19, 2011

This recipe was ok. I am not sure I would use the tortilla chips again. It was definetly a different taste for the tilapia.

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angiew

Cooking Level: Beginning

Reviewed: Jun. 3, 2011

This was so easy and delish! The only thing was the avocado sauce was a bit thick ... BUT together the flavors were amazing! I will be making this again! Each time I make this it gets better and I really don't know how that can be .. Avocado sauce thins out when more milk is added and I leave out the salsa ... use the adobo sauce as a paste and brush on fish and grind chips until they are very fine.

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Debbie P

Reviewed: Jun. 1, 2011

I made this exactly as the recipe dictated and it was amazing!

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thequeen01

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: May 14, 2011

Looking up this recipe was a great idea. This dish is the absolute best recipe I have ever used. Period.

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Childs4

Reviewed: Apr. 10, 2011

This...was SPICY. Definately not for the sensitive pallet. But that was okay for me. I ran out of the breading so half way through coating the fish, i had to make more. I used cod bc I didn't have tilapia and i used chicken breasts because my boyfriend is not a seafood fan. So...i foiled the pan and sprayed with PAM. Still stuck. and when i flipped the meat over, the bread crumbs fell off. So i scrapped them off the pan and layed ontop of the meat. on to the avocado sauce....weird flavor. I added cilantro hoping that would help. negative. i thought, well maybe it will be awesome on the fish. took it out, plated it and topped with the sauce. garnished with cilantro. Took a bite and NOT A FAN. I don't know what it was. Just....too much spicy (too overpowering for such a delicate fish) and the avocado was just weird. I threw this one out. Sorry.

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