Low FODMAP fish tacos
I usually make my tacos with meat, such as minced meat or chicken and I recently also made vegetarian tacos but I actually never thought about making tacos with white fish.
Until I heard somebody describe how amazing fish tacos are. I knew: I have to try this too. I made delicious low FODMAP fish tacos with tilapia fillet.
Fish tacos are usually made with soft corn tortillas. I wanted to use corn tortillas too, but unfortunately, I could not find them anymore in the supermarkets in the Netherlands.
They usually had them in the gluten-free isle, but not anymore. Therefore, I choose to use hard-shell tacos. If you have gluten-free corn tortillas available, you can use these too.
Love taco’s? Then make sure to check out the other taco recipes on my blog too:
- Low FODMAP taco bowl
- Taco salad with smoked chicken
- Taco tubs with minced meat
- Shrimp tacos
- Taco bake with minced meat
I must say, even though I was a bit sad that I couldn’t find the soft tortillas, I love hard shell tacos too. They give a nice crunch to the dish!
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Low FODMAP fish tacos
- Total Time: 30 min
- Servings: 2 1x
- Diet: Gluten Free
Description
Low FODMAP fish tacos with tilapia fillet, pico de gallo and a homemade avocado sauce. Very fresh! Gluten-free and lactose-free.
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.
Notes
*Tomatoes have been retested in 2022 and are now limited low FODMAP up to 65 gram per serving. If you are still in the elimination phase, I advise using a maximum of 65 gram per person.
**Avocado is limited low FODMAP. 1/8 avocado per person is low FODMAP. If you tolerate avocado well, you can also double the amounts for the sauce (4 tbsp yoghurt, ½ avocado)
- Prep Time: 30 min
- Category: Dinner
- Method: Frying
- Cuisine: International
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
