This Chipotle Lime Tilapia is coated in a thin breading of tortilla chips that turns golden as it bakes, and it is a relatively healthy main dish.
Ready in less than 30 minutes, this dinner doesn’t taste “fishy” at all. My kids actually called it chicken, and I just went with it. It’s a great way to introduce fish into little one’s diets.
Is tilapia healthy?
Tilapia is loaded with vitamins and minerals, including B12, niacin, and potassium. It’s also a great source of lean protein.
It is relatively inexpensive, and can be found pretty much all over the world. Some people have reservations about the amount of Omega-6 fatty acids, so it’s recommended you don’t eat it in excess, but it is still considered a healthier protein option.
We obviously love a good recipe with a just a few ingredients – and this is definitely one of those. All you need to make this recipe:
- tilapia fillets
- crushed tortilla chips (literally, just crumbs)
- chipotle peppers in adobo sauce (our favorite kind is pictured above)
- chunky salsa
- lime juice
- extra limes and cilantro are optional for garnishing
Other types of fish
I used tilapia for this recipe, but I know people have some strong feelings about it.
If you don’t want to use Tilapia, you can use any other white, lean, flaky fish (examples include catfish, branzino, or rainbow trout – most of which can be found at your local grocery store seafood counter).
How to make chipotle lime tilapia:
Step 1: In a food processor or blender, blend chipotle peppers, salsa, and lime juice. Place in a shallow bowl.
Step 2: Place crushed tortilla chips in a separate shallow bowl.
Step 3: Dredge tilapia through the chipotle mixture.
Then dredge the fillets through the tortilla chips.
Place the fillets in a greased 9×13″ baking dish.
Step 4: Bake at 425 degrees for about 20 minutes, until the fillets easily flake with a fork and the edges are browning.
Garnish with cilantro and limes before serving. It’s pretty enough to serve for guests, but easy enough to make on a weekday – just my kind of recipe.
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