Eating with Endo: grilled tilapia bowls with avocado crema

12:54 PM

My entire life, I have disliked fish. The only type I could occasionally eat were the fish fillets my mom would make once in a while. But when I decided to cut out red meat entirely from my diet, I realized the only types of meat I could eat were chicken and turkey. That didn't leave me a lot of options...

So after doing some soul-searching and Pinterest-ing, I decided to give fish another shot. After all, I'm a big kid now, and my food interests have changed pretty dramatically over the past few years. And when I saw this dish included my all-time favorite food, avocado, I couldn't say no.



Again, my talented chef of a husband, Andrew helped me with this by pretty much taking over the fish-grilling. Maybe some day, he'll let me cook meat in our kitchen...

Grilled Tilapia Bowls with Chipotle Avocado Crema

Courtesy Joyful Healthy Eats
Serves 4

Ingredients
Tilapia Seasoning:
  • 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
Chipotle Avocado Crema:
  • ½ cup of plain Greek yogurt
  • juice of one lime
  • 1 large avocado
  • 1 garlic clove (We used minced garlic.)
  • 1 chipotle pepper (We used a jalapeno pepper because we couldn't find these for the life of us...)
  • salt & pepper (We also threw in some Tony Chachere's creole seasoning because Andrew adds it to literally everything...) 
Other Ingredients:
  • 3 cups of cooked quinoa (We didn't include this because Andrew is anti-quinoa.)
  • 15 oz. black beans, rinsed and drained (We used canned beans because we're lazy.)
  • 2 ears of fresh corn, shucked (See above.)
  • ¼ cup of fresh cilantro
  • 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.
Andrew needs to work on his plating, and I need to work on my food photography...

I was pleasantly surprised by this dish! I loved the tilapia, and it was delicious overall, especially since I've been on a Qdoba kick lately. 

The only thing I wasn't sure about was the avocado crema, believe it or not. Maybe it's because Andrew pretty much slopped all of it onto my fish (as you can see), or maybe it was because we used a jalapeno pepper instead of a chipotle pepper. We kind of played around with the flavor for a while by adding more Tony Chachere's and avocado before we settled with what we had. So maybe next time, I would change the peppers and only use a little bit of sauce.

As far as its effect on my endo, I felt pretty good afterward. No pain or bloating, and I didn't have to go take like six naps afterward. Andrew's pretty happy that I finally have come around to liking fish, and I'm happy that we have another recipe in our repertoire.

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