Looking for a quick dinner meal for those busy nights? This recipe quickly has become a staple in my house for those nights we have little time to make a meal, but still want to enjoy something fresh and wholesome for dinner. Chicken tacos are easy to make gluten-free and low FODMAP with soft corn tortillas, the right flavourings, and fresh low FODMAP vegetables.
With a little planning you can have the chicken cooked the night before or leftover from a meal earlier in the week. We often cook extra when we have the time and keep it frozen, already chopped up, easy to warm up for those nights when you just don’t have time. Otherwise, you can throw a couple chicken breasts in the oven at 425ºF for 30 to 35 minutes while you prepare all your toppings. The corn tortillas can be a little tricky – I recommend keeping them frozen, warming them up in the microwave and then wrap them in tinfoil and keep warm in the oven while you cut up the chicken and prepare the toppings.
Most sauces include trace amounts of onion and garlic, so you’ll have to test your tolerance to these ingredients. If you are out of the initial elimination phase of the Low FODMAP diet, then you may be fine with these ingredients in small amounts. Most important – be mindful of your symptoms.
Low FODMAP Recipe: Chicken Soft Tacos
250 g chicken breast, cooked and diced
6 corn tortillas
Seasonal lettuce (Boston, spinach, or arugula)
Microgreens or sprouts
2 medium tomatoes, diced
1/2 avocado, chopped
Fresh cilantro, minced
1 lime, freshly squeezed
INSTRUCTIONS
Cook chicken or warm up if using leftovers. Season as desired (salt, pepper, cumin, paprika).
Warm up corn tortillas in the microwave and then place in the oven at 250°F to keep warm until ready to use.
Wash and chop all ingredients.
Layer tacos with chicken, lettuce, tomatoes, sprouts, avocado, cilantro, and other desired ingredients. Squeeze fresh lime over top.
Much love & good eating,
Stephanie