Baked Chipotle Tilapia with Avocado Sauce

    (93)
    45 minutes

    Delicious fish fillets brushed with a spicy chipotle sauce, crumbed and served with avocado sauce. You can make it with any of firm whitefish-like cod or halibut-if tilapia isn't available.


    81 people made this

    Ingredients
    Serves: 4 

    • 1 tinned chipotle chilli in adobo sauce
    • 2 tablespoons adobo sauce from the tin
    • 1/4 cup salsa
    • 1 tablespoon lime juice
    • 4 tilapia fillets (or other whitefish)
    • 125g corn chips, crushed
    • 1 small avocado - peeled, pitted and cut into large chunks
    • 1/4 cup sour cream
    • 1 tablespoon lime juice
    • 3 tablespoons milk
    • salt and pepper to taste

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C. Grease a baking tray with cooking spray.
    2. Combine the chipotle chilli, 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 corn chips into the bottom of a deep dish and coat the fillets with the crumbs. 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 in a blender 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.

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    Reviews and Ratings
    Global Ratings:
    (93)

    Reviews in English (69)

    by
    60

    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.  -  07 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    26

    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. : - }  -  11 Mar 2010  (Review from Allrecipes USA and Canada)

    by
    23

    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.  -  19 Jun 2008  (Review from Allrecipes USA and Canada)

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