FODMAP Friendly Grilled Fish Tacos
The grilled fish taco is a staple in Mexico City & one of the most popular taco varieties in Australia. You can use any flaky white fish that you can get for this recipe; barramundi, snapper and blue eye are some of our top picks. We’ve made some mindful swaps so that anyone following a low FODMAP diet can enjoy this delicious crowd pleaser ¡Que Rico!
SPICINESS
SERVES
4
COOKING TIME
30 minutes
Ingredients
- 15 La Tortilleria corn tortillas
- 330g White Flaky Fish Fillets
- 2 Cups Cherry Tomatoes
- 2 Cups Chopped Fresh Coriander
- ¾ Cup Chopped Iceberg Lettuce
- ¾ tsp Cumin
- 3 tbsp Rice Malt Syrup
- ¾ tsp Chilli Powder
- ¾ Cup Garlic Infused Olive Oil
Cooking Instructions
- Prepare the marinade by combining the cumin, rice malt syrup, 1 ½ cups of the fresh coriander, chilli powder & ½ cup of garlic infused olive oil in a blender.
- Place the fish in a bowl & cover with the marinade, ensuring it is well coated. Place in the fridge for 4 hours.
- Dice the cherry tomatoes & chop the remaining ½ cup of coriander. Mix them together with ¼ cup garlic infused olive oil & add salt & pepper to taste
- Preheat your frying pan to a medium- high heat & place the fish skin down. After 5 minutes, flip the fillets, remove the skin & cook for another 5 minutes. Flip the fish one last time & cook till it flakes.
- At the same time, heat your tortillas on a very hot dry frying pan until soft & floppy, about 10 seconds either side. Wrap them in a thick cloth or aluminium foil as you go to keep them warm.
- Place tortillas on a plate, add the fish flakes, & top with tomato & coriander mix & fresh chopped lettuce.
¡Buen Provecho!
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