Fiery grilled tilapia fillets, spiced cilantro-lime rice with jalapenos, char grilled salsa served with creamy buttery avocado!
Any Chipotle fans out there?
We make frequent trips to Chipotle because we have a devoted fan at home! My go to order every time ends up to be a bowl with rice, salsa and chicken. And, of course I have to splurge on guac:) The only complaint I have is, it ain’t spicy enough !!
Let us load up on some jalapenos and make a banging spicy bowl !!!
My fish of choice was tilapia but any good firm flesh fresh fish (say that 3 times fast….) would be great! Mix up all marinade ingredients, marinade fish and grill. If you are firing up your outdoor grill then it will be fantastic. But, I just went with a cast iron grill pan indoors. Due to the tendency to stick, be liberal with cooking spray between each batch.
When we are heating up a grill, why not char up some tomatoes and onions? Adds a depth of smokiness to the salsa! Grill the vegetables before fish, when using the grill pan.
Leftover plain white rice is stir fried with garlic and jalapenos and then finished off with cilantro and lime. A quick and simple dish if you have leftover rice in the refrigerator.
- Adjust jalapenos in the recipe depending on your spice level. You can always decrease or increase
- Grill the veggies first, remove, clean pan with a paper towel, grease and then grill fish
- Slightly clean grill pan with a paper towel, spray liberally with non-cooking spray between each batch of fish
Grilled Jalapeno Fish Taco bowl with Jalapeno Lime Rice and Grilled Tomato Salsa
Grilled jalapeno fish
3 large tilapia fiilets (about 1 1/2 lbs), each cut into 4 pieces
2 jalapeno peppers, grated
4 garlic cloves, grated
1 teaspoon finely grated lime zest
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon coriander powder
1 teaspoon cumin powder
1 tablespoon chipotle powder
2 tablespoons vegetable oil
Jalapeno lime rice
2 tablespoons vegetable oil
3 garlic cloves,sliced thin
2 jalapeno peppers, sliced thin
4 cups cooked cooled white rice
2/3 cup chopped cilantro
1 1/2 tablespoons lime juice
1/2-3/4 teaspoon salt
Grilled tomato salsa
4 medium roma tomatoes, cut in half
1/4 small red onion, cut into 3 wedges
1 cup coarsely chopped cilantro
1/2 teaspoon sugar
1/2 – 3/4 teaspoon salt
2 teaspoons lime juice
To make grilled jalapeno fish,
Stir together all ingredients (except fish) in a large bowl. Pat dry fish and toss well until all the marinade coats evenly. Cover bowl with a plastic wrap and place in refrigerator for at least 30 minutes to one hour.
Preheat a grill pan until moderately hot, grease liberally with non-stick cooking spray, grill fish in batches for about 5-7 minutes (for each batch) , turning once half way, until cooked all the way through. Remove onto a plate.
To make jalapeno lime rice,
Heat oil in a medium non-stick saute pan until . Add garlic and jalapeno peppers and saute on low heat until garlic is golden. Add rice, cilantro, lime juice and salt, take pan off heat and stir until throughly combined.
To make grilled tomato salsa,
Preheat a grill pan until moderately hot, grease liberally with non-stick cooking spray, grill tomatoes and onion until slightly charred on both sides. Remove onto a plate and set aside to cool. Add tomatoes, onion and all other ingredients into a food processor and process until coarsely chopped. Transfer to a bowl.
Scoop some rice, salsa, avocado slices and few chunks of fish into a serving bowl. Garnish with cilantro and lime wedges.