Description

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

Ingredients

Scale

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