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Low FODMAP shrimp taco’s
I needed to finish some left-overs and that is when I made up this super quick left-over recipe: shrimp taco’s. Tacos are great to use for this kind of recipes.
You make a mix of all ingredients, put them in a taco and you are done. I finished preparing this dish in literally 6 minutes (because the tacos have to go into the oven for 6 minutes).
This recipe is good for a lunch or a light evening meal. If you are a big eater you can use more tacos of course.
Low FODMAP shrimp taco’s
- Total Time: 10 mins
- Servings: 1 1x
Description
A super quick left-over recipe. Shrimp taco’s with cucumber, bell pepper and yoghurt sauce. Six ingredients and prepared within six minutes.
Ingredients
- 2 taco shells
- 80 g large shrimps
- A handful of lettuce
- 100 g cucumber
- 75 g green bell pepper
- A tbsp thick yoghurt (like Greek or Turkish yoghurt). Use lactose-free yoghurt to make this recipe low FODMAP.
- Lime juice, pepper, salt and parsley.
Instructions
- Heat the taco shells according to the instructions on the package.
- Cut the bell pepper and the cucumber in cubes. If you don’t like raw bell pepper you can bake it for a few minutes.
- Put the bell pepper together with the cucumber and the shrimps in a bowl.
- Add a tablespoon of yoghurt and flavour it with lime juice, pepper, salt and parsley. Mix everything together.
- Put a bit of lettuce in the taco shells and fill them with the shrimp mixture.
- Prep Time: 10 mins
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