Grilled Tilapia Bowls with Chipotle Avocado Crema
Ingredients
Tilapia Seasoning
-
1
teaspoon
chili powder
-
1
teaspoon
paprika
-
1
teaspoon
cumin
-
1
teaspoon
garlic powder
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
2
large
tilapia filets
Chipotle Avocado Crema
-
½
cup
plain Greek yogurt
-
1
large
avocado
-
1
clove
garlic
-
1
pepper
chipotle pepper (from a can of chipotle peppers in adobo sauce)
-
1
unit
juice of one lime
-
to taste
unit
salt & pepper
Other Ingredients
-
3
cups
cooked quinoa
-
15
oz.
black beans, rinsed and drained
-
2
ears
fresh corn, shucked
-
¼
cup
fresh cilantro
-
1
unit
roma tomato, diced
Instructions
- Blend the Greek yogurt, lime juice, avocado, garlic, chipotle pepper, salt, and pepper in a food processor until smooth and refrigerate.
- Mix the chili powder, paprika, cumin, garlic powder, salt, and pepper in a small bowl.
- Season the tilapia filets with the seasoning mixture after rinsing and drying them.
- Preheat the grill to medium-high and grill the corn for 3-4 minutes per side.
- Grill the tilapia for 3-5 minutes on one side and 2-3 minutes on the other side.
- Assemble the bowls with ¾ cup of quinoa, black beans, diced tomato, grilled corn, cilantro, tilapia, and top with the Chipotle Avocado Crema.
Nutrition Facts (estimated)
Servings
4
Calories
385
Total fat
7g
Total carbohydrates
65g
Total protein
18g
Sodium
567mg
Cholesterol
11mg
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