We had some fabulous food on vacation. I verified this morning that my workouts did not negate all calories consumed…to the tune of 2 pounds (frustrating but not surprising!). Time to clean things up this week and fondly remember the margaritas, ice cold Pacificos poolside, and the tacos. Ohhhhh…the tacos…
And refried beans…
Anyway. We did eat some really healthy meals on vacation, too. There were definitely vegetables (recreating one of the dishes this week, I hope!) and grilled fish. We had red snapper and sea bass…and then whatever fish they used in fish tacos.
Before we went on vacation, we left the kitchen on a high note. These Tilapia Bowls with Chipotle Avocado Crema were absolutely divine. Spicy, filling, and with lots of color, textures, and flavors. These have it going on. While the Chipotle Avocado Crema was delicious, they could easily go without as the fish is so heavily seasoned. A scoop of pico de gallo could do the trick!
Coming back into the kitchen this week, I wanted to just make and eat these bowls all week. Maybe swap salmon or another white fish for the tilapia and play around with various sauces – salsa verde, perhaps? But, we’ll get back in the swing of things with a weekly menu of all the recipes around the web that have recently caught my eye and also to bring you something (other than Mexican) that we enjoyed on our trip.
But in the meantime, MAKE THESE BOWLS! You’re so very welcome in advance!
- ¼ cup plain nonfat Greek yogurt
- juice of one lime
- ½ avocado
- 1 garlic clove, minced
- 1 chipotle pepper (from a can of chipotle peppers in adobe sauce)
- ¼ tsp salt & black pepper, to taste
- 1½ tsp chili powder
- 1½ tsp paprika
- 1½ tsp cumin
- 2 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper pepper
- 24 oz tilapia filets
- 1 Tbsp olive oil, divided
- 3 cups cooked brown rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can reduced sodium corn, drained
- ½ cup fresh cilantro, minced
- 2 roma tomatoes, diced
- In a food processor, combine all ingredients for the Chipotle Avocado Crema and blend until smooth-ish. Place in refrigerator.
- In a small bowl, add chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix together. Season bowl sides of the fish with the seasoning, gently rubbing onto the fish to allow the seasoning to stick.
- Heat a large skillet over medium heat and add ½ tablespoon of the oil. Once hot, add half of the filets and cook 3-4 minutes per side; remove to a plate and cover with foil to keep warm. Repeat with remaining oil and fish filets.
- Meanwhile, microwave both the beans and corn for 2 minutes, stirring half way through.
- To assemble, place ¾ cup cooked rice in a bowl, then add in black beans, diced tomato, corn, cilantro, tilapia, and then top with Chipotle Avocado Crema.
Weekly Menu: April 5th – 9th
- Sunday: some rendition of “CostCo” Kale Salad
- Monday: Kung Pao Shrimp
- Tuesday: Salmon, quinoa, and Oven Roasted Mushrooms with Butter, Garlic, and Parsley
- Wednesday: leftovers
- Thursday: an attempt at a vegetable dish we had while in Cabo consisting of: zucchini, bell pepper, carrots, onion w/ balsamic cream, goat cheese, and pumpkin seeds