1 tbsp olive oil
1 tbsp garlic infused oil
1 tbsp chili paste
juice 1 lime
pinch chili flakes
400g raw peeled shrimp
8 gluten free 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.
Serves - 2
Mix the garlic infused oil, lime juice, chili and a dash of chili paste.
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 shrimp turn pink and are cooked through.
Spoon into the warm tacos, add some lettuce, drained peppers and serve with lactose free cream and tomato confit.
Recipe adapted from: Good Food