Spicy fish on the menu!

Tortilla Encrusted Chipotle Tilapia with Avocado Sauce

• 1 canned chipotle pepper in adobo sauce
• 2 tablespoons adobo sauce from the can
• 1/4 cup salsa
• 1 tablespoon lime juice
• 4 tilapia fillets
• 4 oz. tortilla chips, crushed

• 1 small avocado - peeled, pitted, and cut into large chunks
• 1/4 cup low fat cream cheese
• 1 tablespoon lime juice
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1/4 tsp. dried cilantro or to taste, fresh if you have it!
• 3 tablespoons milk
• salt and pepper to taste

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1. Preheat oven to 375 degrees F Grease a baking sheet with cooking spray or use parchment paper to line pan. I use parchment paper every chance I get!
2. Combine the chipotle pepper, adobo sauce, salsa, and 1 tablespoon lime juice in a food processor and pulse until smooth. Coat both sides of tilapia.   
3. I crush the tortilla chips in a plastic bag for easy clean up! I used the tortilla chips from the Mexican grocer so they don't crush as finely as the regular grocery store ones. I liked the chunkier pieces. Place the crushed tortilla chips into the bottom of a deep dish and cover both sides of filet in the crushed chips. Arrange the fillets on the prepared baking pan.
4. Bake the fillets 15 minutes; turn and continue to bake until golden brown, another 10 to 15 minutes.
5. While the fish bakes, place the avocado, cream cheese, cilantro and 1 tablespoon lime juice in food processor until smooth. Stir in the milk 1 tablespoon at a time until the consistency is similar to a pourable sauce. Season with salt and pepper. Spoon the sauce over the baked fillets to serve.
   Wonder what to do with those leftover chipotles and sauce? Put them in a zip lock bag, flatten them out and freeze until you need them again. They will easily crack off in the amount you need.
   
   
   
   

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• I made it!