When my GI doctor told me that I had to go on a low FODMAP diet, I was excited for the challenge but I'll admit, pretty nervous about what it would entail. And, I didn’t think it would be as limiting as it is, mainly because my diet is filled with vegetables and fruit now and many of those I needed to cut out. The good thing, though, was it got me to focus more on protein sources and creative recipes.
This past weekend was super fun with house work, renovations in the kitchen, being outside in the sunshine, and just relaxing. For dinner, I was honestly just craving something light and summery and it hit me – fish tacos! I spent quite a bit of time in Whole Foods reading labels, checking my FODMAP app, and I think I’ve found the ingredients that not only taste amazing together but adhere to the FODMAP guidelines.
One of those brands is Masienda, who make delicious products like the Heirloom yellow corn taco shells I purchased! Their mission is beautiful too, which makes every bite taste even better. You warm them up to ensure that they hold, but dang are they tasty. They have red and blue corn tacos also which I cannot wait to try!
Another brand I found for this is Siete, who have a few products that I love including their chips, taco shells, queso, and what I purchased, their hot sauces. The ingredients are on point and the flavor is 👌🏻👌🏻!
If you make these and come up with your own twists, I’d love to hear all about them!! Let me know what you think in the comments below!
1 lb wild caught, fresh cod
1 packet Masienda Heirloom Corn Soft Shells
½ green, ½ yellow zucchini, cut into small wedges
Fresh spinach and kale, 1 ½c
¼c shredded purple cabbage
1/3c red pepper cut into strips
Black sesame seeds for topping
Mini heirloom tomatoes
Preheat oven to 350
Lay the cod in a baking sheet, either lined with parchment paper or coconut oil
Cut lemon in half, and cut out several thin slices to place on top of the fish
Cut the second half of the lemon in half, squeeze out as much juice onto the fish as you can, and then set the other quarter aside to serve on the side of the tacos
Grind fresh pepper over the fish and place in oven
Bake for 15 minutes, checking to make sure cooked all the way though; fish should be flaky and moist
While the fish is cooking, in a medium pan heat up the peppers, zucchini, cabbage, and greens until soft
Using a flat pan, heat up the taco shells and place on a dish wrapped in a towel to keep warm
Cut tomatoes in half and place in small bowl
Place everything in a small serving dish to leave out for taco making – and create your own tacos!!