Ingredients:

* 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
* 1/2 (8 ounce) package tortilla 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

Methods:

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