Low FODMAP Chicken Tacos

Looking for a great Taco Tuesday recipe that won't ruin your night? Look no further!

Low FODMAP Mexican food can be a rough thing to find/ figure out. Thanks to GBBO's Mexican week, I've done some Mexican cooking!These chicken tacos are delicious and flavorful! Add in your preferred toppings and spices as mine are only so spicy ( I can only handle so much!).

These tacos are also super easy and quick to make with easy-buy recipes. With simple yet flavorful ingredients, you can whip up this gut-friendly Mexican staple any night you like. It's also well-balanced and healthy with protein, greens, beans, and good fats!

---

Ingredients

Yield: 4 Tacos

Marinade time: 1 Hour

Prep Time: 15 Mins

Cook time: 20 Mins

• Chicken Breast (3 medium sized)

• Almond Flour tacos (4) (not pictured but preferred brand=Siete)

• 1 and a half cups of Baby Spinach

• 1/2 cup chopped orange bell pepper

• 1/2 cup chopped tomato

• 1/2 cup quinoa (whichever type you prefer)

• 1/2 cup lactose free sour cream

• 1 cup of shredded cheddar cheese

• 1 can of Black Beans

  • You will have extra if you keep low fodmap serving sizes. (Use just 1/6 cup per meal)

• (optional) Fody Food Salsa (Not pictured)

• 1/2 cup fresh cilantro

• 1 lime (1/4 lime per taco)

Chicken Marinade

• 1/8 cup and 1 tbsp of olive oil

• 1/8 cup and 1 tbsp of lemon juice

• 1 tsp of Chile Lime seasoning (Trader Joe's-super simple ingredients)

• 1 tsp dried cilantro

• 1/2 tsp of pepper

• add a sprinkle of fresh while cooking

Directions:

1. Marinade chicken for an hour before cooking above.

2. Use grill or cast iron grill pan to cook chicken evenly (turn every couple mins)

3. While chicken is cooking, simultaneously cook quinoa according to package directions. I would suggest adding in about 1 tsp of lime juice and a sprinkle of fresh cilantro during cooking.

4. While those are cooking, chop up bell pepper and tomato.

5. When quinoa is finished, use same pot to warm up black beans.

6. Warm up tortilla on a separate pan (just 1-2 minutes per side).

7. Cut chicken into bite size pieces.

8. Assemble taco with tortilla, then spinach, cut up chicken, add desired amount of quinoa, bell peppers, and tomatoes. Add a spoonful of black beans, a tbsp or so of lactose free sour cream, and a sprinkle of shredded cheddar cheese. Finish off with the juice of a 1/4 of a lime per taco and a sprinkle of fresh cilantro.

---

Let me know if you try them out!

Let me know by commenting below or DMing me on Instragram if you try this recipe!