For one year of my life I resided in central Illinois; Peoria, Illinois to be exact, about 2 hours south of Chicago. I was living out there, completing my dietetic internship. Mind you, I knew no one. I found out that I was placed in my internship exactly 30 days before I had to start. So, I picked up my whole life in Cleveland, Ohio, and moved to Illinois. I actually moved in with a wonderful roommate whom I met on Craigslist--but that's a story for another time.
While I was living in Illinois, I was interning 40 hours per week and going to graduate school. It was a busy, hectic year in my life and I was always short on time. I found myself constantly (and I mean constantly) making fish tacos for dinner. Mostly because they were so easy to make and because frozen, individually packaged tilapia was inexpensive. I was working on an intern/grad school budget.
Since living in Illinois, I have modified my fish taco recipe to become a bit healthier, a bit more delicious, and a bit more unprocessed. Today, I have modified my trusty fish taco recipe to be FODMAP friendly. I hope you enjoy this recipe as much as I have throughout the years!
- 1 pound tilapia, cut into 3-4" strips
- 1/2 cup coconut flour
- 1 tsp. salt
- 2 1/2 tsp. cumin, divided
- 2 Tbsp. coconut oil
- 1/2 cup mayonnaise
- 1 Tbsp. lime juice
- 1 tsp. oregano
- 1 tsp. chili powder
- 4-6 lettuce leaves
- 2 Tbsp. cilantro
- 4 lime slices
- Mix the coconut flour, salt, and cumin in a small bowl.
- Dredge pieces of fish in the coconut flour mixture.
- In a medium skilled, heat the coconut oil until shimmering and hot.
- Carefully add the fish strips that have been dredged in the coconut flour mixture. Cook for 4-5 minutes.
- Once fish is done, lay the fish on a paper towel that has been placed on a plate.
- Meanwhile, mix the mayonnaise, lime juice, oregano, and chili powder to make a sauce.
- Top a piece of lettuce with 2-3 piece of fish and 1-2 Tbsp. sauce.