Ingredients:

  • 4 (6 oz each) Tilapia Fillets, skinless
  • 2 tbsp Olive Oil, divided
  • 2 tbsp Fresh Lime Juice (for fish marinade)
  • 1 tsp Chipotle Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • Sea Salt & Black Pepper, To taste
  • 1 large Ripe Avocado
  • 1/4 cup Greek Yogurt (full-fat preferred)
  • 1 tbsp Fresh Lime Juice (for Crema)
  • 1–2 tbsp Cold Water (for thinning Crema)
  • 1 small Garlic Clove
  • 1 (15 oz can) Cooked Black Beans, rinsed and drained
  • 1 cup Sweetcorn, thawed or drained
  • 1/4 cup Red Onion, finely diced
  • 2 tbsp Fresh Cilantro, chopped (for salsa)
  • 1 tbsp Fresh Lime Juice (for salsa)
  • 4 cups Cooked Rice (brown or white)
  • 1/4 cup Fresh Cilantro, chopped (for rice)
  • 4 Lime Wedges (for garnish)

Instructions:

  1. Prepare the Crema: Combine the avocado, yogurt, lime juice (1 tbsp), garlic, and salt in a food processor or blender. Blitz until perfectly smooth. Add cold water, a splash at a time, until the consistency is drizzle-able. Taste and adjust seasoning. Chill.
  2. Make the Salsa: In a medium bowl, combine the black beans, corn, red onion, 2 tbsp of the chopped cilantro. Toss gently with 1 tbsp lime juice and a pinch of salt and pepper. Set aside.
  3. Season the Rice Base: Fluff the warm, pre-cooked rice. Stir in the remaining 1/4 cup of fresh chopped cilantro and a light drizzle of lime juice. Keep warm.
  4. Marinate the Tilapia: Pat the tilapia fillets completely dry. In a small bowl, combine 2 tbsp lime juice, chipotle powder, smoked paprika, cumin, salt, and pepper. Rub this mixture evenly over both sides of the fish fillets.
  5. Cook the Fish: Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the marinated tilapia fillets in the hot pan. Sear undisturbed for 3–4 minutes until a brown crust forms. Flip and cook for another 3–4 minutes until the fish is flaky and cooked through. Remove from heat.
  6. Assembly: Divide the cilantro-lime rice equally among four serving bowls. Add a generous portion of the black bean and corn salsa mixture, then place one cooked tilapia fillet in each bowl. Drizzle liberally with the chilled Avocado-Lime Crema. Garnish with a fresh cilantro sprig and a lime wedge. Serve immediately.