Low FODMAP Fish Tacos
Crispy-edged cod tucked into warm corn tortillas with a bright lime slaw and smoky chipotle crema — this is the kind of weeknight dinner that genuinely feels like a treat. The flavors are bold and layered, hitting every note you want from a great taco: smoky, tangy, a little heat, and plenty of freshness from the cilantro and lime. Managing a low-FODMAP diet doesn't mean giving up the garlicky depth that makes seasoned fish so satisfying — garlic-infused oil delivers all that flavor without the fructans that cause trouble, and it's used in both the fish and the slaw. Scallion green tops stand in for the whole onion, keeping the savory backbone intact while staying within safe limits. Corn tortillas are a natural fit here, making the wrap itself a non-issue. The chipotle crema comes together in about two minutes with mayonnaise, lime juice, and spices — no hidden ingredients to second-guess. Serves four, and every component can be prepped in parallel so the whole thing lands on the table fast.
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod or tilapia fillets, cut into 1-inch strips
- 2 tbsp garlic-infused oil
- 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
Ingredient noteA serving of up to about 3/4 cup of cabbage is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid cabbage, please tap it and change its rating to Red.
- ½ cup scallion green tops, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 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)
Ingredient noteA serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
- 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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