Low FODMAP Beef Tacos
Taco night doesn't have to be a minefield of gut-unfriendly ingredients, and this version proves it beautifully. Garlic-infused oil delivers all that deep, savory flavor you'd expect without the fructans that make regular garlic and onion so problematic — and using only the green tops of scallions keeps things bright and aromatic while staying within safe thresholds. The seasoned beef comes together in a single skillet with cumin, smoked paprika, oregano, and a touch of cayenne, building a genuinely bold taco filling that doesn't taste like it's missing anything. Corn tortillas are the natural choice here, and charring them briefly over a flame gives you that slightly smoky, restaurant-style edge that makes every bite feel special. Shredded cheddar, crisp iceberg lettuce, fresh diced tomato, and a squeeze of lime round out each taco with color and contrast. This recipe makes four generous servings, so it's just as good for a weeknight family dinner as it is for a casual weekend spread. Simple, satisfying, and genuinely delicious — proof that eating with digestive sensitivities doesn't mean settling for bland.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (85% lean)
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 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
- 1 medium tomato, diced
Ingredient noteA serving of up to about 1/2 of a tomato is low in FODMAPs. This recipe contains only about 1/4 of a tomato per serving, making it likely Low FODMAP. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- 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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