YIELD: 4 SERVINGS
Who doesn’t love tacos? Nobody in my house, anyway! This recipe may be low in FODMAPs—no
garlic or onion necessary—but it’s got plenty of punch. Just be sure to use pure ground chile powder
rather than a chili powder blend: To get hold of it, you may need to consult with a clerk at your grocery
store or health food store or shop online. (And be aware that ancho chile powder has not yet been
tested for FODMAPs, so only use it if you know you can tolerate it.)
Stuff the spiced taco meat and toppings into corn tortillas or other gluten-free alternatives: Food for Life makes a great brown rice tortilla, for instance. Or, skip the shells entirely and make a taco salad by serving the meat and toppings over a bed of lettuce.
LOW FODMAP BEEF TACOS Ingredients
- 1 POUND (455 G) GROUND BEEF
- 1½ TEASPOONS DRIED CHIVES
- 1 TEASPOON ANCHO CHILE POWDER (OPTIONAL)
- 1 TEASPOON CORNSTARCH
- 1 TEASPOON KOSHER SALT
- ¾ TEASPOON GROUND CUMIN
- ½ TEASPOON DRIED OREGANO
- ¼ TEASPOON FRESHLY GROUND BLACK PEPPER
- ¾ CUP (175 ML) WATER OR BEEF STOCK (PAGE 111)
- CORN TORTILLA TACO SHELLS (HARD OR SOFT), FOR SERVING
- SHREDDED CHEDDAR CHEESE, LACTOSE-FREE SOUR CREAM, SHREDDED LETTUCE, AND DICED
TOMATOES, FOR SERVING
LOW FODMAP BEEF TACOS Steps
- Brown the beef in a large skillet over a medium heat.
- Drain the excess fat.
- Stir in the chives, ancho chili powder, cornstarch, kosher salt, cumin,
oregano, black pepper, and water or beef stock. - Bring the mixture to a simmer and cook until thickened, about 10 minutes.
- Serve the beef mixture in the taco shells and top with shredded cheddar cheese, sour cream,
lettuce, and tomatoes.
