Grilled Tilapia Bowls with Chipotle Avocado Crema

Grilled Tilapia Bowls with Chipotle Avocado Crema

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Tilapia Seasoning:

  • 1

    teaspoon chili powder

  • 1

    teaspoon paprika

  • 1

    teaspoon of cumin

  • 1

    teaspoon of garlic powder

  • ½

    teaspoon of salt

  • ¼

    teaspoon of pepper

  • 2

    large tilapia filets

  • Chipotle Avocado Crema:

  • ½

    cup of plain Greek yogurt

  • juice of one lime

  • 1

    large avocado

  • 1

    garlic clove

  • 1

    chipotle pepper {from a can of chipotle peppers in adobe sauce}

  • salt & pepper

  • Other Ingredients:

  • 3

    cups of cooked quinoa

  • 15

    oz. black beans, rinsed and drained

  • 2

    ears of fresh corn, shucked

  • 1

    roma tomato, diced

Directions

1. In a food processor, add plain yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Place in refrigerator. 2. In a small bowl, add chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix together. 3. Rinse and pat dry tilapia filets and season bowl sides of the fish with the seasoning in the small bowl. {you may have some left over and that's fine} 4. Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes. 5. Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second. Remove both from the grill and set aside. 6. Assemble your bowls, place ¾ cup of cooked quinoa in a bowl, then add in black beans, diced tomato, fresh grilled corn, tilapia, and then top with Chipotle Avocado Crema.


Nutrition

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