45 minutes • Gluten-free • Low FODMAP • Serves 4 - 6 • Craving crunchy tacos? This is a delicious, crunchy, combination taco/tostada that will surely become a family favorite. Even more delicious with our fresh low FODMAP salsa.

INGREDIENTS:

FOR THE TACO MEAT

2 tablespoons garlic-infused olive oil

4 green onions (green part only) chopped

1 pound ground chicken, turkey, beef, or bison

2 teaspoons chili powder

2 teaspoons smoked paprika

1 1/2 teaspoons ground cumin

1/4-1/2 teaspoon crushed red pepper flakes (to your taste)

1/2 teaspoon dried oregano

1 teaspoon kosher salt (or 1 teaspoon Smoke n Sanity Essence of Garlic Salt)

FOR THE ASSEMBLY

4 corn tortillas

Garlic-infused olive oil

1 cup shredded sharp cheddar cheese

1/2 cup cubed Monterey Jack cheese

1 poblano or jalapeño pepper, seeded and finely chopped

4 large (burrito size) gluten-free and low FODMAP tortillas (I like brown rice tortillas)

1/4 cup lactose-free sour cream

1 - 2 cups shredded romaine lettuce

1 cup cherry tomatoes, chopped

Serve with any/all of the following: fresh cilantro or chives, avocado mashed with lime, and our fresh salsa.

INSTRUCTIONS:

Preheat the oven to 400° F.

In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat 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, red pepper flakes, oregano, and salt or garlic 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.

Meanwhile, make the tostadas. Line the corn tortillas up on a cookie sheet pan and rub lightly on one side with olive oil. Transfer to the oven and bake for 6 minutes. Flip, and bake another 4-5 minutes, until crisp. While warm, sprinkle with sea salt and lime zest for extra flavor.

To assemble, warm a large tortilla for 20 seconds in the microwave, then brush with water to dampen. Lay flat on a surface. On one side, layer the meat, a sprinkle of cheddar, a few cubes of Monterey Jack, and a sprinkle of chopped peppers. Add 1 corn tortilla on top, spread with sour cream, lettuce, tomatoes, and cilantro or chives. Fold the large tortilla in half (folding or breaking the corn tortilla in half too). Repeat with the remaining wraps.

Heat a drizzle of olive oil in a skillet, add 1 crunchy taco wrap and cook 2-3 minutes per side until crisp and golden brown.

Cut each “taco” in half for serving. Serve warm with any amount of desired toppings, fresh cilantro or chives, avocado mashed with lime, and our fresh salsa.

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