I LOVE fish tacos, but I’ve come to realize that I love them so much because of the sauce.

My mom has made a version of these fish tacos for several years (I can’t even remember how long), so I thought I would adapt her recipe to make it FODMAP friendly while maintaining all of that yummy limey flavor.

Low FODMAP Fish Tacos Tips

• To save a little time at the time you actually want to prepare and eat these tacos, I recommend making the sauce a day or two in advance and blending up the spices as well. That way, things will be mostly ready to go when you are ready to eat those fish tacos.
• I used cod, but you can use any white fish you love. If you substitute shrimp or tofu I am sure the end result will be delicious, so share how you do it and how it turns out in the comments section or on social media!
• These tacos are best eaten fresh.
• This recipe is gluten free and low FODMAP. I used a lactose-free Greek yogurt for the sauce, but if you need to make them dairy free you could try using a dairy free Greek yogurt or sour cream. I haven’t tested them with a dairy free option, so let me know what brand you use and how it turns out!

I hope you adore these fish tacos! They really are a favorite in our house 🙂

Low FODMAP Fish Tacos

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• Author: Tara Deal Rochford
• Total Time: 1 hour 15 minutes
• Yield: about 5 servings 1x

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Description

These fish tacos are drool-worthy! Adapted from a recipe my mom makes, this recipe is low FODMAP and full of flavor.

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Ingredients

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For the seasoning

2 tablespoons smoked paprika

1 teaspoon cumin

1 teaspoon freeze dried chives 

¼ teaspoon cayenne

¼ teaspoon black pepper

½ teaspoon salt

For the sauce

½ cup lactose free Greek Yogurt (like Green Valley Creamery or Siggi’s)

½ cup mayonnaise*

1 lime, juiced

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon dill

½ teaspoon oregano

¼ teaspoon cayenne

Pinch salt, to taste

1 jalapeno seeded and diced

For the tacos

1 lb white fish (like cod)

Olive oil cooking spray

Corn tortillas

Shredded cabbage

Diced tomato

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Instructions

For the seasoning: 

Mix all together, rub on fish. 

Preheat a skillet to medium-high heat and spray liberally with nonstick cooking spray.

Pan fry the fish in the skillet until flaky and crisp outside (internal temperature should be 145 degrees Fahrenheit). 

For the sauce: 

Whisk the Greek yogurt and mayonnaise. Add juice of ½ lime until the consistency of a creamy dressing. Add the spices and mix thoroughly. Stir in the jalapeno.  Cover and refrigerate for at least 1 hour.

To serve:

Serve each taco in a corn tortilla with shredded cabbage, diced tomato, and top with the sauce. 

Notes

*typically low FODMAP, but check the ingredient list

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App. 

• Prep Time: 1 hour
• Cook Time: 15 minutes
• Category: dinner
• Method: stove-top
• Cuisine: mexican