Well, hello again LGW friends, Krista here from Joyful Healthy Eats. I loved spending some time with you last month! You totally made my day with all your sweet comments on the Whole Wheat Lemon Poppyseed Bread with chia seeds recipe.
To be honest, I was a little nervous last month because it was my first time guest posting… EVER… so I was having a mild panic attack when I saw the post go up because… well.. it’s Love Grows Wild and I wanted to represent her blog well.
But after last month I am walking {eerr.. typing} with my head held high! And even more so because of the deliciousness that you are about to set your eyes on. Are you ready… brace yourself…
BAM!!
Did you see it? I know.. it was kinda fast… lets try it again…
BAM!
There we go, much better, right?!
Now, before you go all “um Krista, Cinco de Mayo was last week, why are you posting a Mexican Dish today?” on me..
Let me explain. The answer is really quite simple, because Mexican food is good every and any day of the week, that’s why!
Plus, this dish has everything I love. Avocado… yup… chipotle peppers… yup… grilled food.. yup… oh and did I mention it is gluten free!
My husband and I are huge fans of Fish Tacos, really more connoisseurs if you will. 🙂 But the other day I had a genius thought. I really like the burrito bowls at the Mexican Restaurant Chipotle, so why not turn that into a make shift fish taco. Great idea right?
To be health conscious for my Fish Taco meets burrito bowl experiment I decided to go gluten free by using quinoa instead of rice. Then I added some blackened grilled tilapia, grilled corn, and my other favorite Mexican toppings along with a to DIE FOR Chipotle Avocado Crema.
Let me warn you in advance, this Chipotle Avocado Crema is addicting, in fact you may or may not just want to eat that. If you do, I totally don’t blame you, in fact I won’t even judge. I will just nod my head in approval because I understand, it’s awesome!
After you go out and get the ingredients for this Grilled Tilapia Bowl (because let’s be honest, I know you want to make it!), then head over and see what else I’m cooking up in my kitchen!
- 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
- 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
- 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
- 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.
Other Recipes by Joyful Healthy Eats you might enjoy:
Mixed Berries with Honey Maple Mascarpone Cheese
Grilled Chicken Margherita Pizza
Mashed Avocado Goat Cheese Sandwich with roasted cherry tomatoes
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Wow! This looks delicious, Krista! Adding this to my menu for the week! My family loves meals like this!
Mine too! I hope you enjoy the recipe, Kathy!
I just adore Krista!!! I think we are on a chipotle kick together today – LOVE this recipe!
You can never have enough recipes like this in your life! Great minds think alike. 🙂
Wow, Krista. This is absolutely gorgeous! I love tilapia and that avocado crema sounds to die for! Pinned!
Thanks for the pin, Jen! I LOVED getting to hang out and laugh with you this weekend! Can’t wait to meet up with you again, sweet friend! 🙂
Making this tonight – can’t wait for that avocado crema!!
As a side note, rice is actually gluten free, so long as it hasn’t been contaminated by other (wheat-containing) products.
Thanks, Christina! Hope you enjoy the recipe!
This was delicious. Even my picky 10 yr old who turns her nose up to fish and black beans loved it and finished her bowl.
That’s wonderful, Anna! It’s such a great feeling when you find a winning recipe for the picky eaters in your family! Thanks so much for stopping by to share! 🙂
I made this meal for myself and two other people and it was a big hit! LOVED the fusion of flavors, simplicity of the dish and the healthy ingredients.
I am so happy to hear that! I agree, this is definitely a favorite in our house too. Thanks so much for sharing this, Joy!
This recipe is fantastic. I’ve made it several times for my hubby and myself and we both LOVE it. And that avocado creme is addictive. And it’s SO HEALTHY!!! Thank you! 🙂
Yay!! I’m so happy to hear that, Christy! Thanks for sharing your feedback! 🙂