Classic Beef Tacos (Low FODMAP)
15 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 3-4 • Ok to make ahead: Step 1
This week, we’re celebrating National Taco Day! (Why celebrate for a day when you can celebrate all week?) Classic tacos are super simple to make and oh-so-good! Cooking the tortillas to make your own taco shells adds a lot of great flavor and it’s very easy to do so no need to buy pre-made taco shells. This is a perfect weeknight dinner and leftovers heat up nicely for lunch the next day. This recipe makes a little beef go a long way so you get all the delicious flavor without feeling like you’ve overdone it. Of course, you can also make this recipe using ground chicken or turkey if you prefer.
Ingredients
1 pound lean ground beef (preferably organic, grass-fed), or you can use chicken or turkey
1 tablespoon Smoke N Sanity Taco Seasoning (use code IBSGC15 for 15% discount)
1 cup extra-sharp cheddar cheese, grated
1/2 - 1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 cup lettuce, washed, dried, and cut into strips
1 ripe tomato, cubed (preferably “on the vine” or Roma for best flavor)
1/2 avocado, sliced or cubed
6 gluten-free corn tortillas
1/4 cup extra-virgin olive oil or avocado oil for cooking the tortillas
Low FODMAP hot sauce (optional) for serving
Lactose-free sour cream (optional) for serving
Directions
(1) Prepare: Grate the cheese. Wash, dry, and cut the lettuce. Chop the tomatoes.
Make-ahead note: At this point, you may keep the cheese and vegetables in the refrigerator for an hour or two until you’re ready to cook and serve the tacos.
(2) Cook the meat: Heat a large skillet over medium-high heat. When hot, add the ground beef and break it up and stir it around until it is all browned. Add the taco seasoning and stir to coat the meat. Add 1/4 cup water, stir to combine, then simmer the meat for a few minutes until the sauce is thickened. Taste and add additional taco seasoning, salt, or pepper to your liking.
(3) Add the cheese: When the meat is cooked, add the grated cheese to the top. Cover the pan and turn the heat off and let the cheese melt into the meat while you make the tortillas.
(4) Cook the tortillas: Heat about half the vegetable oil in a small skillet over medium-high heat. When the oil is hot (it should sizzle when you put a drop of water in it), add one tortilla. Cook on one side for about 30 - 60 seconds, then flip it over and cook on the other side for about the same amount of time. You want the tortilla to be crisp but not impossible to fold in half.
(5) Shape the taco shells: Remove from the oil, fold it over the handle of a wooden spoon (to make it into a “shell” shape), then set it on a paper towel while you cook the next one. Continue this process until all 4-6 taco shells are cooked. Add more oil, if the pan gets dry, and be sure to let it get hot before adding the next tortilla.
(6) Plate and Serve: In each tortilla, put a generous scoop of the meat and cheese. Sprinkle in the lettuce, tomato, and a slice or two of avocado, and serve with the hot sauce or sour cream alongside.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
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