Roasted pineapple shrimp tacos (low FODMAP)
30 minutes • Gluten-free • Lactose-free • Low FODMAP • Serves 4 • These tacos are fresh, flavorful, and easy to make! I love the slaw all by itself, but in the tacos with the roasted pineapple salsa and shrimp, the flavors are quite wonderful. Roasting the pineapple and jalapeno peppers brings out the sweetness so don’t skip this step!
Ingredients
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons garlic-infused olive oil
2 teaspoons chipotle chili powder or crushed dry chipotle chilies
1 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Fresh warm gluten-free tortillas (if not super fresh then quickly fry them in vegetable oil, fold and drain on paper towels before stuffing)
Avocado and extra sauce, for serving
Ingredients - Sauce and Slaw
1/2 cup lactose-free sour cream
2-3 tablespoons fresh squeezed lime juice
1/4 cup chopped green onions (green part only)
1/2 cup fresh cilantro, chopped
1/2 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% discount)
OR 1/2 teaspoon salt and 1/2 teaspoon Gourmend Garlic Scape powder
2-3 cups shredded green cabbage (3/4 cup is low FODMAP serving)
Ingredients Roasted Pineapple Salsa
1-2 jalapeños halved and seeded (removing the seeds gives you all the flavor without most of the heat)
1 cup diced fresh pineapple
1/2 cup cilantro, roughly chopped
1/4 cup orange juice (about one half an orange)
2 tablespoons lime juice (about 1 lime)
Directions
Preheat the oven to 450° F.
Line a rimmed baking sheet with foil and then toss the shrimp with olive oil, chili powder, allspice, ginger, thyme, cinnamon, cayenne, and a pinch each of salt and pepper on the sheet. Arrange in a single layer at one end of the sheet. Add the pineapple and jalapeños (for the salsa) on the same sheet. Roast 6-8 minutes or until the shrimp is cooked through. During the last minute, switch the oven to broil and broil until lightly charred. Remove from oven and set aside.
To make the sauce. In a blender or food processor fitted with a small bowl, add the lactose-free sour cream and lime juice. Blend until smooth. Add the cilantro, green onions, and salt. Pulse to combine.
Chop the cabbage and put it in a large bowl and toss with 1/3 cup of the sauce.
To make the salsa. Chop the roasted pineapple and jalapeño and add to a bowl with the cilantro, orange juice, lime juice, and a pinch of salt.
Lay warm tortillas out. With a fork, smash a couple of thin slices of avocado directly on the tortilla (keeping in mind 1/8 avocado is a low FODMAP serving). Add a generous scoop of slaw and a spoonful of salsa.
Top with shrimp and drizzle with extra sauce and additional salsa.
Eat and enjoy every bite—because you can!
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