GRILLED TILAPIA BOWLS WITH CHIPOTLE AVOCADO CREMA

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Grilled Tilapia Bowls With Chipotle Avocado Crema image

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

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
canola oil or vegetable oil
2 large tilapia fillets
1/2 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
3 cups cooked quinoa or 3 cups cook brown rice
15 ounces black beans, rinsed and drained
2 ears fresh corn, shucked
1/4 cup fresh cilantro
1 roma tomato, diced

Steps:

  • 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.

Nutrition Facts : Calories 488, Fat 14.1, SaturatedFat 2, Cholesterol 37.5, Sodium 365.4, Carbohydrate 64, Fiber 16.7, Sugar 2.5, Protein 31.2

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