Eosinophilic Esophagitis Friendly Fish Tacos

Total time45 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Fish Tacos

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Ingredients

4 servings

For the fish

1 ½ lb cod or tilapia fillets, cut into 1-inch strips
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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1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
¼ tsp black pepper

For the slaw

2 cups green cabbage, finely shredded
½ cup scallion green tops, thinly sliced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
1 tbsp garlic-infused oil
¼ tsp salt

For the chipotle crema

½ cup mayonnaise
2 tbsp fresh lime juice
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper (optional)

For serving

8 small corn tortillas (6-inch)
1 medium avocado, thinly sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Make the slaw: combine the shredded cabbage, scallion green tops, and cilantro in a large mixing bowl. Drizzle with the lime juice and garlic-infused oil, sprinkle with 1/4 tsp salt, and toss until evenly coated. Set aside to marinate for at least 10 minutes while you prepare the fish and crema.
2
Make the chipotle crema: whisk together the mayonnaise, lime juice, smoked paprika, ground cumin, and cayenne (if using) in a small bowl until smooth. Refrigerate until ready to serve.

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