Tacos provide a variety of low-FODMAP options, such as corn tortillas, lean proteins like chicken or beef, and low-FODMAP vegetables like lettuce, tomatoes, and cucumber. The classic Mexican flavour comes from spices and herbs like cumin, paprika, and coriander, which also happen to be low-FODMAP. Toppings such as guacamole and a squeeze of lime can enhance the already complex flavours.
🍽 4 Serves | ⏱ 30 minutes
- 2.5 tsp ground cumin
- 1.5 tsp smoked paprika
- 1 tsp chili powder (optional)
- 1 tsp dried oregano
- 0.5 tsp cracked black pepper
- 1tsp garlic-infused olive oil
- 500g minced chicken or beef
- 1 Tbsp EVOO
- 1 cup lettuce leaves (chopped)
- 2 medium tomatoes (diced)
- 1/2 Lebanese cucumber (diced)
- 1 cup tasty cheese (shredded)
- 1 dollop of sour cream (optional)
- 1 avocado (mashed)
- 1 bunch coriander (finely chopped)
- 1-2 limes (squeezed)
- Combine the seasoning ingredients in a jar and shake.
- Heat the oil in a fry pan, add the mince or chicken.
- Add the seasoning mix and stir it through so it coats the meat. Cook for 5 minutes.
- Add 100mls of water and cook in medium-high heat until reduced (roughly 15 minutes).
- While this is cooking, prepare all the other fillings.
- Heat taco shells or tortillas as per instructions (If you’d like this meal to be gluten-free, use corn-based ones).
- Assemble tacos with your preferred fillings (we recommend the DIY approach at the table).
💡 Guacamole: Mash the avocado with half the bunch of chopped coriander, juice of 1 squeezed lime, salt & pepper. Keep 1 lime aside, quarter it to squeeze directly onto your tacos.
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