Low FODMAP Chicken Taco Recipe

The key to making Low FODMAP chicken tacos is to modify the taco seasoning and salsa. When store bought, these ingredients often contain garlic and onion, which we all know are big FODMAP culprits. Almost all other ingredients for your tacos will naturally be safe.

Ingredients

• Blue corn taco shells (nothing beats Stand 'n Stuff)

• Shredded lettuce

• Boneless chicken breasts

• Shredded cheese (I used cheddar, as it is safe in small serving sizes)

• Salsa (check out our Chunky and Fresh Low FODMAP Salsa recipe)

• Taco Seasoning

• Salt

• Pepper

• Ground cumin

• Ground cayenne pepper

• Paprika

• Ground ginger

• Chili powder

• Crushed red pepper

Steps for Seasoning

Combine the ingredients for the taco seasoning above. I've purposefully left out measurements for this recipe because tacos are pretty easy to make. This allows you to experiment with your seasoning and make it as spicy or as mild as you'd like.

If you don't want the hassle of trying to make this seasoning each time you want to have tacos, you can make a larger batch and save it in a container. Or, you can buy Fody's "Fiesta Time" Taco Seasoning, which we highly recommend. A friend bought this for my birthday because she knows I struggle on this diet. With as much from scratch cooking we do, it's nice to experience a little convenience from time to time.

Steps for Chicken

We typically use a couple pounds of boneless chicken breasts, but always have leftovers because it's just the two of us. You can make these in the oven or stovetop, but it's Spring, so we've been grilling everything we can get our hands on with our charcoal grill.

Thoroughly season your chicken and grill until it reaches 165° (usually 15-20 minutes at 350-400°F). We love our charcoal grill... you get a smokey flavor and the chicken is still super moist. Assemble your tacos and enjoy!