Crispy Chipotle Lime Tilapia with Cool Avocado Sauce

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.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.

Step: 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.

Step: 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.

Step: 4

Bake the fillets 15 minutes; turn and lightly spray with cooking spray. Continue to bake until golden brown, another 10 to 15 minutes.

Step: 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.

Per Serving: 367 calories; protein 27.1g; carbohydrates 25.8g; fat 17.8g; cholesterol 48.7mg; sodium 354.8mg.