Quick and Easy Low FODMAP Tacos : A Family Favorite!

This quick and easy Low FODMAP Tacos recipe comes together in about 30 minutes and uses just one pan for a hassle-free family meal that your family will love! Switch up the taco toppings to suit your taste or use it as a “clean out the fridge” opportunity to get rid of those odds and ends that are hanging around. Trust me, you’ll want to keep this one on rotation for all your busy weeknights!

Ingredient Breakdown

Let’s Get Cooking!

Step 1: Make the Taco Filling

1. In a large skillet over medium heat, add 2 tbsp garlic-infused oil. Once heated, add 1 lb of ground beef (or chicken) and cook, breaking it apart with a spatula until browned about 5-7 minutes.
2. Next, add 1/4 cup water, 2 tbsp tomato paste, and 1 ½ tbsp low FODMAP taco seasoning. Stir it all up, scraping the yummy bits off the bottom of the pan. Bring to a simmer, then reduce the heat. Cook everything together for another 5 minutes until thickened.

Step 2: Prepare the Taco Shells

While the filling cooks, you can warm your tortillas! In a separate skillet, heat 1/3 cup of light cooking oil over medium heat. Fry each tortilla lightly for about 10-15 seconds on each side until slightly crispy. Remove and allow to drain on a paper towel.

Pro tip: If you want less mess, heat the tortillas in the microwave for about 20 seconds instead. Easy peasy!

Step 3: Assemble Your Tacos

Spoon a generous amount of the taco filling into each tortilla. Top with lactose-free sour cream, cheddar cheese, green parts of spring onion, cilantro, and a squeeze of lime juice.

Yum! You can even get creative and add diced tomatoes or shredded lettuce if you’re feeling fancy.

Why I Love This Tacos Recipe

Honestly, this is my go-to taco recipe when I’m strapped for time but need comfort food with tons of flavor! It’s super customizable; I know I can rely on it to use whatever I have on hand. Plus, if my picky 8-year-old asks for seconds, I know I’ve hit a home run! And the best part? It always makes leftovers that keep well in the fridge.

If you loved this taco recipe, be sure to check out my Buttery Cheese Garlic Rolls for a cozy night, my Easy Tater Tot Pizza Casserole for a fun family night, or my Italian Cheesy Tortellini Bake for something similar with a twist!

What Makes This Recipe Special

Quick & Easy

You’ll whip this up in under 30 minutes, making it perfect for those busy weeknights. Honestly, it’s so simple that you’ll wonder why you haven’t made it before!

Customizable

One of the best things about this recipe is that it’s super flexible. You can switch up proteins or toppings to suit whatever you have on hand. Got leftover veggies? Toss them in!

Budget-Friendly

This taco meal uses affordable, everyday ingredients that won’t break the bank. No need to splurge on specialty items, most of them you probably have at home.

Comfort Food

Tacos are always a hit around the dinner table! They’re loaded with flavor, making them perfect for those nights when you just want something delicious.

Crowd-Pleaser

The whole family will love this tolerable twist on a classic! You can even set up a little taco bar so everyone can customize their own.

Serving & Storage Tips

How to Serve This Tacos

Serve your Low FODMAP Tacos hot and fresh with a side of corn salad or rice, and don’t forget to serve extra garnishes on the side for a custom touch.

Storage

If you have leftovers (which is rare, but hey, it happens!), store them in an airtight container in the refrigerator for up to 2-3 days.

Reheating Instructions

To reheat, simply microwave the filling until warm. You can also quickly pan-fry the tortillas if you want to recreate that crispy experience.

Freezer Friendly?

Yes! You can freeze the taco filling for up to three months. Just thaw it overnight in the fridge before reheating.

Now, I hope you feel as excited about these Low FODMAP Tacos as I do! Trust me; they’re a lifesaver for busy nights and crowded dinners. Can’t wait for you to try them! Follow us on Pinterest for daily meal inspiration

Low FODMAP Tacos

These quick and easy Low FODMAP Tacos come together in about 30 minutes and are perfect for family dinners. With customizable toppings, they’re a hassle-free option for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Taco Filling

• 1 lb Ground Lean Beef (or Chicken) Can substitute with ground chicken, turkey, lentils, or textured vegetable protein.
• 1/4 cup Water Helps keep the beef moist.
• 2 tbsp Tomato Paste Adds rich flavor and thickness.
• 1.5 tbsp Low FODMAP Taco Seasoning Homemade blend with cumin, paprika, and chili powder is preferable.
• 2 tbsp Garlic-Infused Oil Provides garlic flavor without FODMAPs.

For the Taco Shells

• 8 pieces Gluten-Free or Corn Tortillas Small size preferred for easy handling.
• 1/3 cup Light Cooking Oil For frying tortillas.

Optional Toppings

• 1/2 cup Lactose-Free Sour Cream Creamy topping.
• 1 cup Cheddar Cheese Sharp cheese for more flavor.
• 1/4 cup Green Parts of Spring Onion Adds crunch without FODMAPs.
• 1 tbsp Cilantro For garnish.
• 1 tbsp Lime Juice Adds freshness.

Method

 

Make the Taco Filling

1. In a large skillet over medium heat, add 2 tbsp garlic-infused oil.
2. Add 1 lb of ground beef (or chicken) and cook, breaking it apart until browned, about 5-7 minutes.
3. Add 1/4 cup water, 2 tbsp tomato paste, and 1 ½ tbsp low FODMAP taco seasoning. Stir well and scrape the bits off the bottom of the pan.
4. Bring to a simmer, reduce the heat, and cook together for another 5 minutes until thickened.

Prepare the Taco Shells

1. In a separate skillet, heat 1/3 cup of light cooking oil over medium heat.
2. Fry each tortilla lightly for about 10-15 seconds on each side until slightly crispy. Remove and drain on a paper towel.
3. Alternatively, heat the tortillas in the microwave for about 20 seconds for less mess.

Assemble Your Tacos

1. Spoon a generous amount of the taco filling into each tortilla.
2. Top with lactose-free sour cream, cheddar cheese, green parts of spring onion, cilantro, and a squeeze of lime juice.

Notes

Serve hot with a side of corn salad or rice. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days or frozen for up to three months.