Delicious grilled tilapia bowls filled with corn, black beans, quinoa, and an incredible chipotle avocado crema! Ready in just 30 minutes!
Author: lovegrowswild.com
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Serves: 4
Ingredients
Tilapia Seasoning:
◈1 teaspoon chili powder
◈1 teaspoon paprika
◈1 teaspoon of cumin
◈1 teaspoon of garlic powder
◈½ teaspoon of salt
◈¼ teaspoon of pepper
◈2 large tilapia filets
Chipotle Avocado Crema:
◈½ 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
Other Ingredients:
◈3 cups of cooked quinoa
◈15 oz. black beans, rinsed and drained
◈2 ears of fresh corn, shucked
◈¼ cup of fresh cilantro
◈1 roma tomato, diced
Instructions
►In a food processor, add plain yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Place in refrigerator.
►In a small bowl, add chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix together.
►Rinse and pat dry tilapia filets and season bowl sides of the fish with the seasoning in the small bowl. {you may have some left over and that's fine}
►Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes.
►Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
►Remove both from the grill and set aside.
►Assemble your bowls, place ¾ cup of cooked quinoa in a bowl, then add in black beans, diced tomato, fresh grilled corn {that has been cut off the cob}, cilantro, tilapia, and then top with Chipotle Avocado Crema.
