Last night was taco night. This Mexican feast consisted of cheesy nachos, guacamole, salsa and, of course, tacos. The best bit about it was that it was all FODMAP-friendly, completely healthy and totally delicious!
Probably the hardest cuisine to enjoy on the FODMAP diet is Mexican food as onions, garlic and beans are all big components of the traditional dishes. However, I wasn’t going to let this stop me from celebrating Taco Tuesdays so I made own version and it turned out to be just as good (or so my dinner guests tell me!).
Fish Tacos ingredients: (serves 4)
- 4 white fish fillets
- 1 lime
- ½ red chilli
- 4 gluten-free wraps
- 2 tbsp. olive oil
Preheat the oven to 180°C.
Start by preparing the fish. You can use any white fish you fancy. I went for cod as it was all that was available. Deseed and finely chop the chilli. Chop a handful of coriander. Mix together the coriander, chilli, lime juice and olive oil. Pour the mixture over the fish fillets and leave to marinate for 10 minutes or more, depending on how much time you have – the longer the better.
Once fully flavoured, place the fish in the oven and leave to cook for 20 minutes or until the fish flakes when gently poked with a fork.
Place the wraps in the oven for the last 4-5 minutes so that they heat and become crispy and taco-like. I used BFree gluten-free wraps. If you aren’t gluten-free, feel free to use taco shells or regular wraps.
When ready, remove from the oven. Slice the fish fillets into chunks and place in the wraps with guacamole, pineapple salsa and a handful of watercress.
When ready to eat, fold the two sides of the wrap into the middle to create a taco-like shape.
The recipe for my pineapple salsa can be found here – it’s a really sweet and refreshing addition to the taco.
The recipe for my guacamole can be found here – fodmappers should limit themselves to the equivalent of ¼ avocado in one serving.
In case that wasn’t enough, I created a healthy take on nachos as a side dish.
Sweet potato nachos ingredients: (serves 4)
- 2 medium-sized sweet potatoes
- ½ cup grated cheddar cheese
- 1 tbsp. olive oil
- Chilli flakes
Thinly slice the sweet potatoes in a round shape. Drizzle with olive oil, sprinkle with salt and chilli flakes to taste and place in the oven for 30 minutes or until crispy. Flip the sweet potato over half way through. Remove from the oven, top with grated cheese and place back in the oven or under the grill for 2 minutes or until the cheese is melted. Serve with homemade guacamole and salsa.
This meal was so delicious, filling and full of flavour – Tuesdays will never be the same again!