Chipotle Avocado Tilapia Bowls

I just recently tried Chipotle for the first time ever. I'm hooked! I love their food - hell, I love Mexican food, PERIOD. So I've been feeling inspired lately to make some Tex-Mex style recipes. This is by far one of my favorite recipes I've ever made. It was a huge hit with my husband and we both especially loved how the avocado sauce balanced out the spice of the tilapia seasoning mix. 

I'm going on vacation with some out of state family this weekend and I'll be making this for lunch one of the days we are there. I can't wait to see how they like it! This weekend I'll be pairing it with a Corona for sure!

I was never much into cooking until the last year or so. One thing I've learned is how fun it is to switch up a recipe and make it your own. I tend to use canned corn and black beans, but fresh is great too. Or try grilling instead of blackening the tilapia and corn on the stove. Get creative and let me know how it turns out! Now keep in mind this isn't necessarily a 21 Day Fix approved recipe like I tend to stick with, BUT the beauty of the 21 Day Fix eating plan is that you CAN tweak almost any recipe to be 21 Day Fix approved, especially with those handy little containers I love so much!

When I made this, I was at my mom's with no other camera than the one on my phone and honestly did not even expect this to turn out so AMAZING. So unfortunately I did not get step by step pictures. Normally I would have just made it again to get the pictures, but this was a fairly in demand recipe when I had shared the picture below so I didn't want to keep you all waiting ☺

Ingredients

Tilapia Seasoning:

• 2 teaspoons chili powder
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 4 small tilapia filets

Chipotle Avocado Crema:

• ½ cup plain Greek yogurt
• juice of one lime
• 1 large avocado
• 1-2 garlic cloves
• 1 tsp Mrs Dash Southwest Chipotle seasoning
• salt & pepper

Other Ingredients:

• 3 cups COOKED quinoa
• 15 oz. black beans, rinsed and drained
• 1 can corn, rinsed and drained (or fresh corn cut off the cob)
• 1/2 cup fresh cilantro
• 2 roma tomatoes, diced
• 1 large avocado, sliced (optional)
• 1 cup shredded cheddar (optional)

MAKES 4 SERVINGS

Instructions

1. In a food processor or blender, add yogurt, juice of one lime, avocado, garlic, Mrs Dash Chipotle Seasoning, salt and pepper. Blend until smooth. Place in refrigerator to chill.
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 both sides of the fish with the seasoning mix you just mixed in the small bowl.
4. Heat a large skillet to medium high, and warm the corn and beans. When cooked, place in a bowl off to the side, cover.
5. Next, blacken the tilapia on each side.
6. Assemble your bowls, place ¾ cup of cooked quinoa in a bowl, then add in equal parts black beans, diced tomato, corn, tilapia, and then top with avocado cream sauce (easiest when piped it through a bag), and cilantro. You can also garnish with avocado slices (if you love avocado THAT much like we do!) and/or top with shredded cheese.