Grilled Tilapia Bowls With Chipotle Avocado Crema
I gleaned this from Joyful Healthy Eats blog with a couple of adaptations. I can vouch, this is absolutely delicious.
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INGREDIENTS
NutritionTilapia Seasoning
- 1teaspoon chili powder
- 1teaspoon paprika
- 1teaspoon cumin
- 1teaspoon garlic powder
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
-
- 2large tilapia fillets
Chipotle Avocado Crema
- 1⁄2cup of plain Greek yogurt
- juice of one lime
- 1large avocado
- 1
- salt & pepper
The Rest
- 3cups cooked quinoa or 3 cups cook brown rice
- 15
- 2
- 1⁄4cup fresh cilantro
- 1
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DIRECTIONS
- In a food processor, add yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Refrigerate.
- In a small bowl, add chili powder, paprika, cumin, garlic powder, salt and pepper. Mix together.
- Rinse and pat dry tilapia filets. Rub oil over both sides of tilapia fillets. Season both sides of the fish with the seasoning, to taste.
- Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes. When cool to the touch, cut corn kernels from cob. Set aside.
- Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
- Remove both from the grill; set aside.
- To assemble bowls, place 3/4 cup of cooked quinoa or brown rice in a bowl, then add in black beans, diced tomato, grilled corn, cilantro, tilapia and then top with Chipotle Avocado Crema.
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