GRILLED TILAPIA BOWLS WITH CHIPOTLE AVOCADO CREMA

Grilled Tilapia Bowls With Chipotle Avocado Crema image

Provided by gailanng

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