A lot of fish taco recipes involve deep frying the fish in batter. In our version we just toss the fish in smoked paprika and pan fry it, making these tacos lighter, quicker and low FODMAP! We also use corn tortillas instead of wheat, always check the ingredients on the packaging to make sure your tortillas are 100% corn. We use fennel in this recipe, the amount called for should be tolerated well by most people. Fennel does contain FOS and mannitol however so feel free to swap it out for some shredded little gem lettuce to reduce the FODMAP content further.
4 small corn tortillas
300 g firm white fish (e.g. cod, hake, monkfish); skinned and cut into 2-3 cm chunks
2 teaspoons smoked paprika
½ fennel bulb, thinly sliced
2 teaspoons vegetable oil plus extra for frying
2 teaspoons lime juice
2 radishes, thinly sliced
Coriander leaves, to garnish
Lime wedges, to serve
MSc, Clinical Development Associate
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