Grilled Tilapia Bowls with Chipotle Avocado Crema {Gluten Free}
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Author: Krista
Recipe type: Gluten Free, Grilling Recipes, Seafood
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.
Notes
Avocado Crema recipe slightly adapted from Shared Appetite
