Eosinophilic Esophagitis Friendly Beef Tacos

Total time30 min

Prep time15 min

Cook time15 min

Eosinophilic Esophagitis Friendly Beef Tacos

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Ingredients

4 servings

For the beef

1 lb ground beef (85% lean)
2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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4 scallions, green tops only, thinly sliced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper
¼ cup water

For serving

8 corn tortillas (6-inch)
1 cup shredded cheddar cheese
Omit this
This ingredient likely doesn’t work for the diet.
1 medium tomato, diced
1 cup shredded iceberg lettuce
2 tbsp fresh lime juice (about 1 lime)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the garlic-infused oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 1 minute.
2
Add the ground beef to the skillet and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain any excess fat if needed.

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