Grilled Tilapia Bowls With Chipotle Avocado Crema - cooking recipe

Ingredients

Tilapia Seasoning
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
canola oil or vegetable oil
2 large tilapia fillets
Chipotle Avocado Crema
1/2 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
The Rest
3 cups cooked quinoa or 3 cups cook brown rice
15 ounces black beans, rinsed and drained
2 ears fresh corn, shucked
1/4 cup fresh cilantro
1 roma tomato, diced

Preparation

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.