Low FODMAP Gluten Free Cilantro-Lime Halibut Tacos
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb halibut fillets, skin removed, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 lime, zested and juiced
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. 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.
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- ¼ tsp salt
For the crema
- ½ cup sour cream
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 corn tortillas (6-inch)
- 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 small bowl, combine the cumin, chili powder, smoked paprika, salt, and black pepper. Pat the halibut pieces dry with paper towels, then toss them with the spice mixture, lime zest, and 1 tbsp of the lime juice until evenly coated.
- 2
In a medium bowl, toss the shredded cabbage and roughly chopped cilantro with the 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt until the cabbage is lightly coated. Set aside.
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