Description
These gluten-free Grilled Tilapia Bowls with Chipotle Avocado Crema combine all your favorite Mexican flavors. Quinoa, beans, corn, tomatoes and grilled tilapia are drizzled with the creamiest chipotle avocado topping!
Ingredients
Scale
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
- juice of one lime
- 1 large avocado
- 1 garlic clove
- 1 chipotle pepper {from a can of chipotle peppers in adobo sauce}
- 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 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 both sides of the fish with the seasoning just made. {you may have some left over and that’s fine}
- Heat grill to medium high, grill the two ears of corn for 3-4 minutes per side.
- Next, grill tilapia for 3-5 minutes on the first side and 2-3 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.
Notes
Avocado Crema recipe slightly adapted from Shared Appetite
Nutrition
- Calories: 385
- Sugar: 8 g
- Sodium: 567 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 14 g
- Protein: 18 g
- Cholesterol: 11 mg
