Tacos are a great mid-week dinner; Mexican is actually really great for FODMAP – a lot of the recipes are corn based so you just have leave out the onion and garlic.
Ingredients:
- 6 TBSP Cumin, ground
- 4 TBSP Paprika, ground (sweet or smoked)
- 2 TBSP Chilli Powder (to taste)
- 2 TBSP dried Oregano
- 1 TBSP Black Pepper, ground (to taste)
- 6 Hard Corn Taco Shells
- Firm Tofu, grated (or your choice of protein)
- 1 TBSP Tomato Paste
- 1 TBSP Garlic Infused Olive Oil
- Shredded Iceberg Lettuce
- Finely diced tomatoes
- Smashed avocado (approx. 1 TBSP per taco)
Method:
- Cook the your protein/grated tofu in garlic infused olive oil
- Stir in the tomato paste
- Combine the cumin, paprika, chilli powder, oregano and black pepper into a bowl and stir
- Use 1 1/2 TBSP of the taco seasoning per 500g of protein and season with salt to taste. Mix protein to cover evenly and stir fry over a high heat until cooked
- Distribute between taco shells
- Add your toppings (lettuce, tomato, avocado) and enjoy!