Grilled Tilapia Bowls with Chipotle Avocado Crema

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
1 chipotle pepper {from a can of chipotle peppers in adobe sauce}
salt & pepper

Other Ingredients:
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.ottella-lugana

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.

Try pairing this recipe with Ottella Lugana, one of the wines in our 2016 Summer Case of the Season.

Recipe and image credit: Love Grows Wild