Blueberry Chipotle Fish Tacos are a healthy weeknight dinner. Enjoy a taco night with these tilapia filled tacos.
I first remember having fish tacos about 20 years ago when I was going to college in California. They were already all the rage then especially near Los Angeles and the beaches near there. As a very poor college student, they were a little of a splurge. It seems funny how popular they are now. I don’t know if it is a come back or if they have always been around and I just didn’t notice.
They had completely fallen off my radar for a long time. A few years ago I came across a fish taco recipe that used packaged taco seasoning. It was really delicious and something even my daughter would happily eat. I wanted to make it without the processed seasonings though. That’s when this recipe was developed. I went to my old stand by, Greek yogurt, to make this. I happened to be out of plain yogurt and only had blueberry yogurt in the refrigerator so I decided to use it. How bad could it be? One bite and I knew it wasn’t bad. It was fantastic!
I decided to make some more marinade and mix it into the cabbage mix I was using for a topping. That was deliciously good too. These are light, refreshing and fun to make and eat. They have a great mix of sweet and spicy. You can make them as spicy as you want by increasing the chipotle. Since my little one likes these, I don’t add too much. If I was just making it for my hubby and I, I would increase the heat. We love spicy food! Try it and make it your own tonight.
But wait, there’s more. Check out these deliciously, healthy seafood recipes: