Grilled Tilapia Bowls With Chipotle Avocado Crema Recipes

GRILLED TILAPIA BOWLS WITH CHIPOTLE AVOCADO CREMA

Steps:

• In a food processor, add yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Refrigerate.
• In a small bowl, add chili powder, paprika, cumin, garlic powder, salt and pepper. Mix together.
• 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.
• 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.
• Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
• Remove both from the grill; set aside.
• 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.

CHILI LIME BAKED TILAPIA WITH AVOCADO CREMA RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.
• Using a basting brush, generously coat each side of the tilapia fillet with the marinade.
• Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.
• While fish is baking, prepare the crema.
• In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.
• Serve tilapia topped with avocado crema and freshly chopped cilantro.
• Enjoy!