Shrimp tacos, hold the garlic and the onion! We low-fodmappers will be skipping out on taco night no more. For all Fody products used in this recipe you can use code “HOTGIRLS15” at checkout to receive 15% off your order on fodyfoods.com! (I do not receive commission off of this code, I just love this brand).
Recipe makes 4 tacos
Ingredients:
- 3/4 cup peeled and de-veined shrimp
- corn tortillas
- 1/2 cup yellow corn
- 1/2 red bell pepper
- garlic infused olive oil
- shredded lettuce, spinach, kale or cabbage
- 1 tbsp cotija cheese
- 1/2 tbsp Fody Taco Seasoning
- salt & pepper to taste
- 1 tsp paprika
- Fody Fire Roasted Salsa Verde
- 1/8 an avocado
Instructions:
Turn your stove top onto medium heat and add garlic olive oil to a large frying pan.
Dice your red bell pepper and add it to your pan once hot. Next toss in your corn and let your veggies fry in the garlic olive oil, they should be sizzling in the oil. If they aren’t sizzling, turn your heat up to medium-high. Add your shrimp to the same large frying pan and season your vegetables/shrimp with Fody Taco Seasoning, paprika, and salt & pepper. Take your frying pan off the heat when your shrimp is fully pink on both sides and your veggies are soft/blackened a tad.
Begin preparing your corn tortillas, turning your stovetop on medium heat and placing a medium sized pan over the flame. Wait for your pan to get hot before placing your tortillas in the pan. You will want to flip your tortillas every 5-10 seconds to get them heated and crispy on each side.
Plate your corn tortillas and add your shrimp/veggie filling! Top your shrimp tacos with leafy greens of your choice, low-fodmap salsa, 1/8 a diced avocado, and some cotija cheese and you are ready to enjoy!
Feel free to serve your tacos with corn tortilla chips, these are low-fodmap as well!
Cooking with Claud 