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Fish tacos with lime & coriander mayo

  • Servings 2
  • Preparation time 10
  • Cooking time 5
  • Difficulty Easy

Fish tacos with lime & coriander mayo

  • Servings 2
  • Preparation time 10
  • Cooking time 5
  • Difficulty Easy

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.

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

Toss the fish in the smoked paprika and a good pinch of salt.

2

For the lime mayo mix the mayo, lime juice, zest and coriander.

3

For the lime mayo mix the mayo, lime juice, zest and coriander.

4

Heat a frying pan over a medium high heat.

5

Warm the tortillas for 20-30 seconds on each side in the hot pan. Wrap them in a clean tea towel to keep warm.

6

Add a dash of vegetable oil and fry the fish for 2-3 minutes on each side until cooked through.

7

To assemble the tacos spread some of the mayo on each tortilla. Add the fish and top with some fennel, radish slices and coriander leaves. Serve with lime wedges on the side.

8

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Ingredients

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

Barry McBride

MSc, Clinical Development Associate

  • Last updated 25 April 2024
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