Low FODMAP Gluten Free Cilantro-Lime Chicken Tacos
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4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil
- Ā½ cup fresh cilantro, roughly chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
For the slaw
- 2 cups green cabbage, thinly shredded
Ingredient noteA 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.
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- Ā¼ cup fresh cilantro, roughly chopped
- Ā¼ tsp salt
For serving
- 8 small corn tortillas
- 1 avocado, 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.
- lime wedges, for serving (optional)
Instructions
- 1
In a large bowl or zip-top bag, combine the lime juice, olive oil, cilantro, cumin, chili powder, smoked paprika, salt, and pepper for the chicken. Add the chicken thighs and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the chicken marinates, combine the shredded cabbage, lime juice, olive oil, cilantro, and salt for the slaw in a large bowl. Toss well and set aside at room temperature until ready to serve.
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