Crispy Cod Tacos with Lime Slaw (Low-FODMAP)

Ingredients

• 600 gcod fillets, cut in strips
• 3 tbspwhite rice flour
• 1¼ tspsmoked paprika
• 1 tspground cumin
• ½ tspsalt
• 2 tbspcanola or avocado oil
• 12small corn tortillas
• 200 ggreen cabbage, shredded, shredded
• 1medium carrot, grated
• 2 tbsplime juice
• 120 glactose-free plain Greek yogurt
• 6 gfresh cilantro

Method

1. Toss the shredded cabbage and grated carrot with half the lime juice and a pinch of salt.

2. Mix the lactose-free yogurt with the rest of the lime juice.

3. Pat the cod strips dry, then toss in the rice flour, smoked paprika, cumin and salt until lightly coated.

4. Heat the oil in a large non-stick skillet over medium-high heat until shimmering.

5. Fry the cod in one layer for about 2 minutes per side, until golden outside and opaque and flaking inside. Drain on paper towel.

   4 min timer

6. Warm the corn tortillas in a dry skillet over medium-high heat for 20 to 30 seconds per side.

7. Fill the warm tortillas with slaw and fish, then add the lime yogurt and cilantro.

Storing and reheating

Best fresh.