Low FODMAP Kid-Friendly Fish Tacos Recipe
Tasty & healthy tacos loaded with fish and veggies, can be prepared in just half an hour1
- 3 cups red cabbage, finely shredded
- 1/2 cup spring onions, thinly sliced (green part only)
- 3/4 cup cucumber, chopped
- 1 1/4 lbs cod, boneless
- 10 (6 inch) corn tortillas
- 1/4 cup fresh cilantro, chopped
- salt to taste
- 1/2 tsp sugar
- 1 tbsp lime juice
- 1 tbsp garlic infused oil
For Mexican Slaw
In a medium bowl, combine shredded cabbage, spring onions, cilantro, and cucumber. Add 1/2 tsp sugar, 1 tbsp lime juice and salt to taste. Stir well and set aside.
In a large bowl, combine the salt, 1 tbsp lime juice, Low FODMAP Certified Spice Mix (Mexican/Taco Seasoning Mix) and 1 tbsp plus 1 tsp garlic infused oil and mix well to form a thick paste.
In a small bowl, add mayonnaise and 2 tsp of spice mixture. Stir until well-combined. Pour in the milk gradually with constant stirring to make the mixture pourable. Once done, set aside.
For the Fish
Cut the fish into ¾-inch slices. Add the fish slices into the large bowl with the spice paste and stir well until properly coated. Take a large skillet and place it over medium-high heat. Add another teaspoon of garlic-infused oil to the skillet and slightly tilt the skillet to evenly coat it with oil.
Add the fish pieces and cook for about 3-5 minutes or until cooked thoroughly. Set aside.
For the tortillas
Place the tortillas onto a microwave-safe plate. Place another plate of the same size upside down over the tortillas forming a lid. Microwave the tortillas on high power for at least 1 to 1 ½ minute, or until soft and pliable.
To assemble everything, top each taco with a few pieces of fish, Mexican slaw with a drizzle of spicy taco sauce. Serve & enjoy!
Calories: 430kcalCarbohydrates: 28gProtein: 23gFat: 17gFiber: 13g