You didn’t actually think I’d host a seafood fest and not include a taco recipe, did you? I considered sharing my simple, low FODMAP friendly fish taco recipe but felt like that was just a little TOO predictable, so we’ll save that for another time. This is by far the easiest recipe I’ve posted this week, if not ever, so if you’re new in the kitchen this is a fantastic place to start!
If you have access to fresh, wild caught shrimp I highly suggest using that, however if you’re only able to get your hands on frozen shrimp be sure to defrost it prior to cooking. Do your best to seek out uncooked frozen shrimp as well if you can, it just tastes more fresh than precooked frozen shrimp.
I made this recipe in about ten minutes for lunch the other day and it was such a delicious, welcomed change from my typical Elaine Benes Big Salad rotation!
For my low FODMAPers out there, I want to note that while Monash University has not yet tested chipotle pepper for FODMAPs, chili peppers have been tested and determined to be low FODMAP friendly. If you’re unsure of how you’ll do with the chipotle, you can simply sub in chili peppers. Just be sure to avoid traditional chili POWDER as it contains garlic and onion. There are garlic and onion free versions on the market though if you don’t have access to fresh chilies! I do just fine with chipotle which is why I’m using it in my recipe.
1 lb shrimp, peeled + deveined
1/4-1/2 cup red cabbage, chopped
~1 -2 oz mango (adjust according to your tolerance/serving size)
cilantro + lime for garnish
1 tbsp coconut oil for cooking
For the Sauce:
1/4 cup mayo (I like Primal Kitchen) or lactose free sour cream (I like Green Valley Creamery)
1-2 tsp chipotle pepper or 1-2 whole chipotle peppers
1 tsp lime juice
1/2 tsp cayenne pepper
salt + pepper to taste
Prepare chipotle mayo first by adding all ingredients to a food processor or blender and pulsing until smooth.
Add about 1 tbsp coconut oil or neutral frying oil of choice to a pan on medium heat.
Once oil is melted, add in shrimp cooking for approx. 3 minutes on each side or until pink.
Slather chipotle lime mayo on tortillas, add shrimp, and top with cabbage, mango, and cilantro. Squeeze some fresh lime juice to finish.