FISH TACO NIGHT | Salsa + Guac + Beans | Low FODMAP Recipes | Gluten and Dairy Free Recipes

white fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based alternative, while canned tuna is often more affordable.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour tortillas are usually less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas offer creaminess with fewer calories, while sour cream is often cheaper.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: regular chili powder

Smoked paprika provides a similar flavor profile, while chili powder is more budget-friendly.

Preheat the oven to 350 degrees.

Oil the bottom of a casserole dish with garlic oil.

Place tilapia in the dish and season with salt, pepper, coriander, and paprika (or turmeric if sensitive to nightshades).

Cover the dish with foil and bake for 25 minutes.

Drain and rinse 14 ounces of black beans and add them to a pot with 1 tablespoon of garlic, 1/2 cup of water, and 1/4 teaspoon each of salt, pepper, cumin, and oregano.

Cook the beans on medium-high heat until simmering, squishing some against the pot to thicken them.

Prepare guacamole by adding 1 large avocado, chopped green onions, cilantro leaves, juice of half a lime, and a pinch of salt to a bowl and mix well.

For salsa, blend together diced tomatoes, radishes, jalapeno, garlic oil, and cilantro stems until desired thickness is reached.

Make crema by mixing 1/4 cup mayonnaise, 2 tablespoons garlic oil, juice of half a lemon, and season with pepper, coriander, and paprika.

Steam corn tortillas in the microwave wrapped in a wet paper towel for about 1 minute.

Assemble tacos by placing fish on tortillas, adding shredded cabbage, guacamole, and crema, and topping with cilantro, green onion, and radish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens