Crunchy low FODMAP oven-baked tacos-supreme

40 Minutes • Gluten-free • Low FODMAP • Serves 4 • These crunchy oven-baked tacos are delicious and so easy to make you’ll want to add them to your weekly regulars! Served with a mix of your favorite taco toppings and a squeeze of lime, they’re a meal the whole family will love. And, they are great leftover too - just pop them in a hot oven for ten minutes and you’ve got a fresh crunchy taco for lunch!

INGREDIENTS:

2 tablespoons garlic-infused olive oil

1 pound ground chicken, beef, or turkey

4 green onions (green part only) chopped

2-3 teaspoons chili powder, use to your taste

2 teaspoons smoked paprika

1 1/2 teaspoons ground cumin

1/4-1/2 teaspoon crushed red pepper, use to your taste

1/2 teaspoon dried oregano

1 teaspoon Smoke n Sanity Essence of Garlic salt* (and leave the teaspoon of salt out)

OR 1 teaspoon Gourmend Garlic Scape powder* and add the salt below

1 teaspoon kosher salt

1/4 cup fresh cilantro or chives (if you hate cilantro), chopped

1/4 cup canola oil (for frying the tortilla shells)

8 gluten-free corn tortillas

2 cups shredded extra-sharp cheddar cheese

2 limes, quartered

Your favorite taco toppings: Chopped tomatoes, shredded lettuce, sour cream, hot sauce, you name it!

DIRECTIONS:

Preheat the oven to 425 degrees F.

In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and green onions. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add the chili powder, paprika, cumin, essence of garlic salt or garlic scape powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat and stir in the cilantro or chives (we love cilantro but we know some of you really don’t like it!).

Meanwhile, in a medium skillet add about 1 tablespoon of canola oil. Heat over medium-high until the oil shimmers and a drop of water make the oil spatter. Cook each tortilla for about 30 seconds on each side until it starts to brown and bubble up a bit. Remove from the pan and bend over the handle of a wooden spoon to shape in half, then set aside on paper towels.

Line the taco shells up on a parchment-lined (for easy clean up) rimmed baking sheet or 9x13 inch baking pan. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted and the shells have crisped.

Meanwhile, prepare your toppings.

Serve the tacos with a generous squeeze of lime and topped with your favorite taco toppings.

Roll up your sleeves and dive in!

*If you don’t have either of these in your pantry, leave them out. It will be fine. Just add a bit more scallions or chives to balance the flavor.

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