Low FODMAP Tacos
Enjoy these low histamine, low oxalate, low lectin, low salicylate, low FODMAP tacos. Build them to suit your dietary needs! Remember to make your chicken and cassava tortillas in advance!
Equipment
- Sharp Knife
- Garlic Press optional
Ingredients
Low FODMAP Taco Filling
- 2 cups Low Histamine Chicken Breasts
- 1 clove Garlic minced OR
- 1 Tablespoon Garlic Infused Olive Oil
- 1 Tablespoon Ghee
- 2 Carrots with Green Tops cleaned and shredded
- 3 Green Onion Tops chopped (white bottoms are high FODMAP)
- 2 cups Baby Arugula chopped
- ½ teaspoon Redmond Real Salt
- ⅛ teaspoon Cayenne a pinch (optional)
- 2 Tablespoons Fresh Organic Cilantro chopped (optional)
- 1 teaspoon Fresh Organic Lime Juice freshly squeezed (optional)
Low Histamine Taco Shell Options (pick 1)
- 4 Cassava Tortillas
- 4 Coconut Wraps
- 4 Lettuce Wraps butter or iceberg
Homemade Low FODMAP Garlic Infused Olive Oil (optional)
- 3 cloves Garlic (cut in half for a stronger flavor)
- 1 cup Kasandrino’s Olive Oil
Instructions
Defrost Your Chicken
- Thaw your frozen, leftover chicken. Remember, you want to keep thaw times to a minimum to reduce histamine build up.
- The fastest and easiest way to defrost chicken is to put it in the microwave and use the defrost setting for about 1 minute at a time. I just go out of the room to avoid EMF exposure.
- Alternately, if your chicken is in a watertight container, you can submerge that container in a pot of cool water for about 1 hour until thawed. Times will depend on how much chicken you are thawing at one time. You can find some general guides online.
Optional Garlic Infused Olive Oil
- Peel garlic cloves and drop them in a sauté pan with 3 Tablespoons of olive oil.
- On medium heat, sauté the cloves for a few minutes, stirring often so they don’t burn or brown.
- Turn heat to low and add rest of olive oil. Stir while letting the oil warm for another 3 to 5 minutes.
- Using a strainer and a clean glass jar, pour the oil into the jar, straining all of the garlic pieces out.
- Store immediately in the fridge for up to 3 days. Or freeze the oil to keep longer.
- Don’t store the oil longer than three days because of the risk of botulism.
Low FODMAP Tacos
- Melt ghee in a large non toxic skillet over medium heat.
- If desired, add in the thawed, leftover chicken. Heat until warmed through. About 5 to 8 minutes.
- Add shredded carrots, minced garlic (if using), and green onion tops. Sauté for 4 to 5 minutes on medium heat, until vegetables start to soften. Add chopped arugula and cover with lid for 3 minutes on low heat, until wilted.
- Remove veggies from the skillet and set aside in a small bowl.
- Once warmed through, add veggies, and garlic infused EVOO to the chicken. (If you used a clove of garlic, skip this.)
- Sprinkle salt over meat and vegetables.
- If using, add optional cayenne.
- Stir to blend together.
- Take off heat.
- If using, top with cilantro and freshly squeezed lime juice.
- Serve with cassava tortillas, coconut wraps, or lettuce leaves.
- Freeze any leftovers before you start eating!
Notes
Nutritional info: Reflects 1 portion of the taco filling, not the shell options.
Don’t ever infuse raw garlic in extra virgin olive oil. This is a risk for botulism.
Nutrition
Nutrition Facts
Low FODMAP Tacos
Serving Size
170 g
Amount per Serving
Calories
170
% Daily Value*
Fat
6.13
g
9
%
Carbohydrates
4.19
g
1
%
Fiber
1.2
g
5
%
Sugar
2.04
g
2
%
Protein
23.78
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!