Jump to recipeOne of my favorite foods in the world is Mexican; be it authentic, Tex Mex, California Mex or the taco truck parked down the street. And one of my favorite dishes is fish tacos. I order it almost every time we go out to eat. The tart lime, the fresh cilantro, the fall apart fish…annnnd mouth watering…I can never get enough! So in an effort to not make my family eat fish tacos for the third time this week but still sailing toward Mexico, I opted for these delicious Spicy Tilapia Bowls with Avocado Chipotle Cream Sauce. Just as amazing without the shell and with a few added textures and flavors. Pour yourself a margarita and serve a big heaping bowl of deliciousness.
Spicy Tilapia Bowls with Avocado Chipotle Cream Sauce
Ingredients
- FISH
- 4 pieces Tilapia or white fish
- 1 tsp chipotle chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 lime juice
- BASE
- 1 can black beans
- 1 can sweet corn
- 1 cup brown rice - cooked
- 1 cup cherry tomatoes
- fresh cilantro
- 1 lime wedge
- AVOCADO CHIPOTLE CREAM SAUCE
- 1 avocado
- 1/2 cup greek yogurt
- 1 clove garlic
- juice of 1 lime
- 1 tsp chipotle chili powder
- salt & pepper
Instructions
- In a large freezer bag place fish, chipotle powder, cumin, cayenne, lime juice and a little water. Place in the fridge until ready to use.
- Cook brown rice according to instructions. While rice is cooking open and drain beans, and corn.
- Slice cherry tomatoes in half and lightly chop cilantro and set aside.
- In a small blender combine avocado, yogurt, garlic, lime, chipotle powder, salt, and pepper. Blend until smooth then scoop into a small sandwich bag and place in the fridge.
- In a skillet heat a little coconut oil or evoo on medium heat. Cook fish about 5 minutes on both sides. Cut into bite size pieces and set aside.
- In a bowl assemble all ingredients and place a lime slice on the side.
- Cut the corner off your sandwich bag full of cream sauce and pipe desired amount over entire bowl. I used quite a bit because... because its delicious!
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