Low FODMAP Cumin & Coriander Fish Tacos

Total time35 min

Prep time20 min

Cook time15 min

4.7

(18)

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Ingredients

4 servings

For the fish

1 ½ lb cod or tilapia fillets, patted dry
1 ½ tsp ground cumin
1 ½ tsp ground coriander
½ tsp smoked paprika
½ tsp fine sea salt
¼ tsp black pepper
2 tbsp olive oil

For the slaw

2 cups green cabbage, thinly shredded
Ingredient note
A serving of up to about 3/4 cup of cabbage is low in FODMAPs, and this recipe stays within that amount, making it likely Low FODMAP. If you prefer to always avoid cabbage, please tap it and change its rating to Red.
½ cup shredded carrots
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp olive oil
¼ tsp fine sea salt
¼ cup fresh cilantro leaves, roughly chopped

For serving

8 small corn tortillas
1 large avocado, sliced
Ingredient note
A serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains about 1/4 of an avocado per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid avocado, please tap it and change its rating to Red.
1 lime, cut into wedges
1–2 tbsp fresh jalapeño, thinly sliced (optional)
Ingredient note
Jalapeno only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid jalapeno, please tap it and change its rating to Red.

Instructions

1
In a large mixing bowl, combine the shredded cabbage, shredded carrots, lime juice, 2 tbsp olive oil, and 1/4 tsp salt. Toss well until the cabbage is evenly coated, then fold in the cilantro. Set aside while you prepare the fish — the slaw will soften slightly as it sits.
2
In a small bowl, stir together the cumin, coriander, smoked paprika, 1/2 tsp salt, and black pepper. Pat the fish fillets dry with paper towels, then rub the spice mixture evenly over both sides of each fillet.

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