Fish Tacos with Coconut Rice & Pineapple Slaw – GF and low FODMAP

I love this dish – it’s loaded with fresh veggies and tastes like you’re eating dinner on an island.

 

Taco Ingredients:

• Corn shells (warmed)
• Grilled mahi mahi (marinated in olive oil and lime juice for approx. 30 minutes)
• Roasted sweet potatoes

 

Slaw Ingredients:

• Shredded cabbage and carrots
• Sliced bell pepper
• Cooked sweet corn
• Chopped green onion (green top only)
• Fresh lime juice
• Apple cider vinegar
• Garlic infused olive oil (or regular)
• Honey
• Salt
• Pineapple chunks

 

Rice Ingredients:

• Jasmine rice
• Diced bell pepper
• Dried cilantro
• Broth or water and Massel’s stock cube (these are low FODMAP)
• Garlic infused olive oil
• Toasted coconut (shredded)
• Fresh lime juice
• Fresh cilantro

 

Make slaw first so the cabbage has time to break down and absorb the flavors:

Whisk apple cider vinegar, olive oil, fresh lime juice, honey and salt to taste, combine veggies and pour mixture over, fold in pineapple chunks, refrigerate for at least an hour

Make rice according to package but use garlic olive oil in place of butter and broth in place of water, add dried cilantro and diced bell pepper.  Toast shredded coconut while the rice is cooking, finish rice with fresh lime juice, fresh cilantro and stir in the coconut

Assemble tacos with fish, sweet potatoes, slaw and top with cilantro lime sour cream if desired (lactose free sour cream mixed with fresh lime juice, fresh cilantro and honey)

 

Cheers and God Bless!