Method

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


Ingredients

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

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