Low FODMAP Gluten Free Cilantro-Lime Tuna Tacos
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4 servings
For the tuna
- 1 lb ahi tuna steaks (about 1 inch thick)
- 1 tbsp olive oil
- 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.
- Ā¼ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp olive oil
- Ā½ tsp salt
For serving
- 8 small corn tortillas
- 1 large avocado, sliced
Ingredient noteA 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
- hot sauce, to taste (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage, cilantro, lime juice, 1 tbsp olive oil, and 1/2 tsp salt. Toss until the cabbage is evenly coated, then set aside to let the slaw soften slightly while you prepare the tuna.
- 2
In a small bowl, stir together the cumin, chili powder, smoked paprika, salt, and black pepper. Pat the tuna steaks dry with paper towels, then rub the spice mixture evenly over both sides of each steak.
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