Mix the garlic oil, lime juice, chilli and a dash of Tabasco. Stir in the shrimp and set aside for 5 mins. Heat the tacos according to pack instructions.

Tip the shrimp and the marinade into a frying pan and fry for 2 mins until the prawns turn pink and are cooked through. Spoon into the warm tacos, add some lettuce, drained capsicum/peppers and serve with lactose free cream and tomato confit.

Recipe from Good Food magazine


1 tbsp olive oil

1 tbsp garlic infused oil

juice 1 lime

pinch chilli flakes

dash of Tabasco sauce

400g raw peeled shrimp

8 gluten free corn tacos shells

½ iceberg lettuce, shredded

100g roasted red capsicum/pepper from a jar - drained

200ml tub lactose free double cream with juice of ½ a lime mixed through.

200ml tomato confit  click here for recipe*

A bought salsa may suffice, however do check the ingredients to see if suitable for the Low FODMAP diet.

Low FODMAP Recipe

Shrimp tacos

Share on FacebookShare on TwitterShare on TumblrPrint
IBS SanoIBS HealthSearchHomeClick here now for moreIBS Sano
HomeIBS SanoIBS HealthIBS ShopIBS Advice