Low FODMAP Fish Tacos

FullSizeRender (4)Taco Tuesday is my favorite day of the week! Every Tuesday my parents come over, and we celebrate with these delicious low FODMAP and gluten free fish tacos. Made with gluten free corn tortillas, tilapia, and cabbage, these fish tacos are super yummy and surprisingly easy to make. You can personalize this recipe by topping the tacos with anything your heart desires! Here are some options that I love: my low FODMAP guacamole recipe, my low FODMAP salsa recipe, tomato, avocado, roasted red pepper, hot sauce, etc. Make it your own! This recipe is for one person (two tacos), and you can multiply the ingredients to feed as many people as you’d like. I hope you’ll decide to celebrate Taco Tuesday with me, but of course, you can make these tacos any day of the week!

What You’ll Need

  • 1 tilapia fillet
  • 2 gluten-free corn tortillas
  • ¼ cup coleslaw cabbage mix
  • ¼ cup broccoli-slaw mix
  • 3 tbsp mayo
  • 1 chipotle pepper in adobo sauce, diced
  • 1 tsp lime Juice
  • 2 tbsp gluten-free flour
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp canola oil
  • Desired toppings

Directions

Thaw tilapia fillet in the fridge ahead of time. In a medium sized bowl combine mayo, diced chipotle pepper, and lime juice. Add coleslaw and broccoli-slaw, and stir until adequately covered with mayo mixture. Set aside. On a plate, combine flour, salt, and pepper. Take out previously thawed tilapia fillet, remove from plastic covering, and rub each side on a plate with flour mixture to cover both sides of the fillet. In a pan, heat canola oil over medium heat for 1-2 minutes. Cook tilapia fillet for four minutes on each side on medium heat (5-6 on the stove top). While the tilapia cooks, toast 2 corn tortillas until warm. Once the tilapia is done cooking, divide in half and put one-half in each tortilla. Top with coleslaw/broccoli-slaw mixture and other toppings as desired. Enjoy while hot!

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