meat

Low FODMAP ‘School Lunch’ Tacos

/ peacockdreams / Leave a comment

Taco day was always the best day for lunch at school. What we were served was nothing like authentic Mexican tacos of course, but they were darned delicious. This low FODMAP version delivers all the flavor you remember without that orange grease dripping all over the place.

Please note that chili powder usually contains small quantities of garlic and onion. Low FODMAPers can keep portion sizes very small, replace the chili powder with paprika, or use chili powder that does not contain garlic and onion. You can find brands that do not contain garlic/onions by searching online.

Topping these tacos with Fast Food Style Taco Sauce takes them to the next level. It’s easy to make and lasts several days in the refrigerator. I usually make some about once a week so there’s always some ready to go. If you prefer to make your tacos a bit fancier, try topping them with low FODMAP Pico de Gallo.

Makes 4 servings.

Ingredients

  • 1 lb ground beef
  • 1 tbsp garlic-infused olive oil
  • 1 leek, sliced (green parts only, optional)
  • 1 tbsp chili powder (optional, see above for info)
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tsp black pepper
  • 1/4 tsp oregano
  • 1/8 tsp sea salt
  • 1 tsp cornstarch
  • 1 pack low FODMAP beef broth concentrate
  • 1/2 cup water plus 2 tbsp water, divided
  • 12 hard taco shells
  • shredded Mexican cheese blend
  • Romaine lettuce, shredded
  • tomatoes, chopped
  • lactose free sour cream (optional)
  • low FODMAP Fast Food Style Taco Sauce (optional)

Instructions

  1. Heat oven to 325F. Heat a cast iron skillet over medium-high heat. Add the ground beef and 2 tbsp water. Cook the beef, stirring and breaking up the meat, for 5-6 minutes. Pour off excess fat and water. Stir in garlic-infused olive oil and cook for another minute.
  2. Add the chili powder, cumin, paprika, coriander, pepper, oregano, salt, cornstarch and leeks. Stir until well combined. Add the water and broth concentrate, stir, bring to a simmer and cook uncovered until thickened slightly, about 4-5 minutes.
  3. Meanwhile, place taco shells on a sheet pan, and heat in oven as directed by the package.
  4. Spoon a few tablespoons of meat into each taco shell. Add whatever toppings you like and serve immediately.