1 small avocado pitted peeled cut into large chunks
1 chipotle pepper in adobo sauce canned
1 tablespoon juice of lime
3 tablespoons milk
0.3 cup salsa
4 servings salt and pepper to taste
0.3 cup cup heavy whipping cream sour
4 fillet tilapia
8 ounce tortilla chips crushed
Equipment
baking sheet
oven
blender
baking pan
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
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.
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.
Bake the fillets 15 minutes; turn and lightly spray with cooking spray. Continue to bake until golden brown, another 10 to 15 minutes.
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.
