Spicy Tilapia with Avocado Sauce

    (91)
    45 min

    This fish dish is perfect for any day of the week. The hot and smoky flavours from the fish are tamed by the cool avocado sauce. Serve with a side salad and rice.


    82 people made this

    Ingredients
    Serves: 4 

    • 1 tinned chipotle chilli pepper in adobo sauce
    • 2 tablespoons adobo sauce from the tin
    • 4 tablespoons salsa
    • 1 tablespoon lime juice
    • 4 tilapia fillets
    • 115g tortilla chips, crushed
    • 1 small avocado, peeled, pitted and cut into large chunks
    • 4 tablespoons soured cream
    • 1 tablespoon lime juice
    • 3 tablespoons milk
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5. Grease a baking tray with cooking oil spray.
    2. Blend the chipotle chilli, adobo sauce, salsa and 1 tablespoon lime juice in a liquidiser 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 tray.
    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, blend the avocado, soured cream and 1 tablespoon lime juice in a liquidiser 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.

    Tinned chipotle chilli peppers in adobo sauce

    Can be purchased in Mexican speciality shops or online.

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    Reviews & ratings
    Average global rating:
    (91)

    Reviews in English (68)

    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 US | 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 US | 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 US | Canada)

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