LOW FODMAP Fish Tacos
- Category : Low FODMAP Recipes, Main Dishes
Low FODMAP | Recipe
Ingredients:
- 6– 8 taco’s
- 200–250 g tilapia fillet
FOR THE PICO DE GALLO
- 2 tomatoes, diced*
- ½ jalapeño pepper
- Fresh cilantro
- Juice of ½ lime
- 1 tsp olive oil
- Optional: 2 stalks of spring onion, the green part
FOR THE MARINADE
- 1 tbsp sunflower oil
- 1 splash of lime juice
- ½ tsp smoked paprika powder
- A pinch of cayenne pepper
- Pepper and salt
FOR THE SAUCE
- 2 tbsp thick lactose-free yoghurt
- ¼ avocado**
- A splash of lime juice
- Pepper and salt
Instructions:
- If you use frozen tilapia, make sure it is thawed before using.
- Mix all ingredients for the marinade together in a bowl. Cut the tilapia into pieces and add it to the marinade. Stir together and leave to marinade in the fridge for half an hour.
- Dice the tomatoes for the pico de gallo. Deseed the jalapeño pepper and cut it into small pieces. Chop the cilantro.
- Put the tomatoes, jalapeño and cilantro into a bowl. Cut the spring onion into small pieces and add it to the bowl.
- Squeeze the lime above the bowl. Season with salt and pepper.
- Mash the avocado for the sauce. Add it together with the lactose-free yoghurt and a splash of lime juice to a bowl. Stir together. Taste and season with salt and pepper.
- Prepare the tacos according to the instructions on the package.
- Heat some oil in a pan and fry the tilapia until it is cooked.
- Divide the tilapia over the tacos. Add some pico de gallo and top with the avocado sauce. Garnish to taste with fresh cilantro.
