Low FODMAP Fish Tacos with Pico de Gallo

9/7/2017

My favorite cuisine has always been Mexican. As a child, I devoured bland bean and cheese burritos and simple tacos. Growing up, my tastes changed and included much more variety - including a love of spices, peppers and tomatoes.

Once I discovered my sensitivity to FODMAPs, it became clear that finding a taqueria that could accommodate my elimination of garlic and onion was a futile hunt. While this recipe isn’t laden with garlic, onion, beans and dairy, it does come packed with all the flavors to satisfy those cravings.

Low FODMAP Fish Tacos with Pico de Gallo

Serves 2

For the fish:
2 white fish filets
1 tsp chili powder
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp ground coriander seed
¼ tsp ground cumin seed

2 tbs canola oil for cooking

For the Pico de Gallo:
2 common tomatoes, diced
½ cup green onions, chopped (green part only)
1 tbs garlic infused oil
Juice of one lime
One jalapeno, deseeded, deveined and diced finely
½ cup cilantro, chopped
½ tsp salt
¼ tsp freshly ground black pepper
Dash Low FODMAP hot sauce*

6 corn tortillas for serving

*I prefer Cholula brand, but use whichever Low FODMAP hot sauce is your favorite

Per serving: Calories 461, Fat 10g, Sodium 739mg, Carbs 36g, Sugars 6g, Protein 26g

First dice and chop all your pico de gallo ingredients, give it a nice stir and let those flavors marry together in the refrigerator.

Pat the fish filets dry with paper towels, and sprinkle with a mixture of the chili powder, salt, black pepper, coriander and cumin.

Heat the canola oil in a nonstick skillet over high heat. Fry the fish filets for 3 minutes on each side, or until cooked to your preferences. Use the spatula to break the filets into bite-sized pieces.