Grilled Tilapia Bowls with Chipotle Avocado Crema Recipe

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Grilled Tilapia Bowls with Chipotle Avocado Crema
Serves 4
A gluten free quinoa bowl with blackened Grilled Tilapia and a combination of all your favorite Mexican flavors then topped off with a creamy Chipotle Avocado Crema.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
870 calories
127 g
48 g
20 g
52 g
4 g
500 g
675 g
6 g
0 g
14 g
Nutrition Facts
Serving Size
500g
Servings
4
Amount Per Serving
Calories 870
Calories from Fat 171
% Daily Value *
Total Fat 20g
30%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Cholesterol 48mg
16%
Sodium 675mg
28%
Total Carbohydrates 127g
42%
Dietary Fiber 24g
96%
Sugars 6g
Protein 52g
Vitamin A
21%
Vitamin C
37%
Calcium
16%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tilapia Seasoning
  1. 1 teaspoon chili powder
  2. 1 teaspoon paprika
  3. 1 teaspoon of cumin
  4. 1 teaspoon of garlic powder
  5. ½ teaspoon of salt
  6. ¼ teaspoon of pepper
  7. 2 large tilapia filets
Chipotle Avocado Crema
  1. ½ cup of plain Greek yogurt
  2. juice of one lime
  3. 1 large avocado
  4. 1 garlic clove
  5. 1 chipotle pepper {from a can of chipotle peppers in adobe sauce}
  6. salt & pepper
Other Ingredients
  1. 3 cups of cooked quinoa
  2. 15 oz. black beans, rinsed and drained
  3. 2 ears of fresh corn, shucked
  4. ¼ cup of fresh cilantro
  5. 1 roma tomato, diced
Instructions
  1. 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.
  2. In a small bowl, add chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix together.
  3. 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}
  4. Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes.
  5. Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
  6. Remove both from the grill and set aside.
  7. 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.
beta
calories
870
fat
20g
protein
52g
carbs
127g
more
Adapted from Joyful Healthy Eats
Outlaw Fitness http://www.outlawfitnesshq.com/
grilledtalapia

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