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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.

Ready In:
30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@gailanng
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@gailanng
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"I gleaned this from Joyful Healthy Eats blog with a couple of adaptations. I can vouch, this is absolutely delicious."
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  1. gailanng
    I gleaned this from Joyful Healthy Eats blog with a couple of adaptations. I can vouch, this is absolutely delicious.
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