Grilled Tilapia Bowls With Chipotle Avocado Crema

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 in a food processor, add yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. blend until smooth. refrigerate.
• 2 in a small bowl, add chili powder, paprika, cumin, garlic powder, salt and pepper. mix together.
• 3 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.
• 4 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.
• 5 next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
• 6 remove both from the grill; set aside.
• 7 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.