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Chili Lime Fish and Shrimp with Chipotle Avocado Sauce

Chili Lime Fish and Shrimp with Chipotle Avocado Sauce

Turn the heat up this summer with this spicy grilled seafood dish!

Serves: 4 (Serving = 1 tilapia fillet, 6 shrimp and 1/4 of sauce)


  • 1 teaspoon paprika
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 Tablespoon garlic powder
  • 4 – 4 ounce raw tilapia filets
  • 24 raw shrimp, de-veined and tails off
  • Cooking spray


  • 1 pitted avocado, flesh only
  • 1 chipotle pepper, seeded
  • 1 Tablespoon adobo sauce
  • 5 ounces plain, nonfat Greek yogurt
  • 1 teaspoon garlic, minced
  • ¼ cup pinto beans


  • 4 cups raw spinach leaves
  • ¼ cup fresh cilantro, chopped
  • 4 lime wedges
  • ½ cup queso fresco, crumbled (make sure gluten free for GF version)


  1. Pre-heat grill to medium-high heat.
  2. In a small bowl, combine all seasonings. Coat fish and shrimp evenly on both sides. Spray grill with cooking spray. Using 4 skewers soaked in water, place 6 shrimp on each skewer. Place tilapia in grilling basket or on piece of foil. Grill shrimp for 2-3 minutes on both sides and fish for 3-4 minutes on both sides. Note: If using grill pan, fish and shrimp can be placed directly on the pan without skewers or foil. Cooking time will be the same.
  3. In a food processor, place all sauce ingredients and blend until smooth.
  4. In a medium bowl, combine ¼ cup sauce with 4 cups of spinach and toss to coat. Place 1 cup spinach on plate, then top with 1 tilapia filet, 6 shrimp, 2 Tablespoons sauce, cilantro, juice of 1 lime wedge and 2 Tablespoons of queso fresco. Repeat with 3 other plates.