Saturday, November 8, 2014

Grilled Tilapia Bowls with Spicy Avocado Drizzle


I tried a new healthy recipe last night – grilled tilapia bowls with spicy avocado drizzle.  The original recipe was inspired by Chipotle’s burrito bowls, but with all healthy ingredients. 

It called for 3 cups cooked quinoa – but since we just ate lots of quinoa the other day in our stuffed acorn squash, I reduced it to about 1 ½ cups cooked (since quinoa quadruples in size when cooked, it only took 1/3 cup uncooked). 

I also doubled the original fish amount from two to four filets just so we could have leftovers for fish sandwiches another day. 

The avocado cream made WAY more than it took to drizzle over the fish, but the spicy sauce is so delicious, I think it’s worth making the extra and saving the rest as a chip dip. 

Lance claims that this is one of the best meals I've ever cooked - which is a huge compliment.  I'll definitely make it again!

Grilled Tilapia Bowls with Spicy Avocado Drizzle (adapted from Joyful Healthy Eats)

Spicy Avocado Drizzle:
·        1-6 oz container plain Greek yogurt
·        Juice of one lime
·        1 large avocado
·        1 garlic clove
·        1 jalapeƱo pepper, seeds removed
·        Salt and pepper

·        2 t chili powder
·        2 t smoked paprika
·        2 t cumin
·        2 t garlic powder
·        1 t salt
·        ½ t pepper

Other Ingredients:
·        4 large tilapia filets
·        1/3 cups uncooked quinoa
·        1-15 oz can black beans, rinsed and drained
·        1-15 oz can whole kernel corn, drained
·        Drizzle of olive oil
·        ¼ cup fresh cilantro, chopped
·        1 medium tomato, diced

1.  In a food processor, add the yogurt, lime juice, avocado, garlic clove, jalepeno, salt, and pepper.  Blend until smooth, then place in the refrigerator. (I was excited to use my new citrus juicer for the first time!)

2. Put the 1/3 cup quinoa and 2/3 cup water on the stovetop and bring to a boil.  Once boiling, reduce to a simmer and cover the pot. 

3. Meanwhile, mix the chili powder, paprika, cumin, garlic, salt, and pepper in a small bowl.

4. Rinse and pat dry tilapia filets, then rub both sides with the seasoning.  You should have some leftover – put that to the side. 

4. Heat a skillet over medium-high heat with a drizzle of olive oil, then add the canned corn.  Add the remaining spice mixture to the corn, then turn down the heat to medium-low and let the corn get slightly blackened. You can also add the black beans and diced tomato to the skillet if you’d prefer them warm (the original recipe kept them cold, but I heated mine for a few minutes).   

5. In a large greased pan, cook the tilapia about 3-5 minutes on each side.  You could finish the cooking on the pan, but I finished it on the George Foreman to give the fish grill marks (I would have cooked the whole thing on the grill, but ours doesn’t have temperature controls). 


6. Remove from the grill and set aside. 

7. Assemble your bowls, placing quinoa at the bottom, adding the black beans, tomato, corn, cilantro, and tilapia. 

8. Top with the spicy avocado sauce.  If you want a light drizzle, you can pour your sauce into a Ziploc bag, cut a small hole in the corner, then use it to drizzle over the dish. 

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