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Grilled Tilapia Bowls With Chipotle Avocado Crema

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“I gleaned this from Joyful Healthy Eats blog with a couple of adaptations. I can vouch, this is absolutely delicious.”

Ingredients Nutrition


  1. In a food processor, add yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Refrigerate.
  2. In a small bowl, add chili powder, paprika, cumin, garlic powder, salt and pepper. Mix together.
  3. 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.
  4. 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.
  5. Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
  6. Remove both from the grill; set aside.
  7. 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.

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