Nickel Allergy Friendly Beef Tacos

Total time30 min

Prep time15 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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)La Tourangelle Infused Garlic Oil 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.
See all
4 scallions, green tops only, thinly sliced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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
1 cup shredded iceberg lettuce
Omit this
This ingredient likely doesn’t work for the diet.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!