Ingredients


2 tbsp chili paste

1 tsp cumin

1 tsp smoked paprika

1 can chopped tomatoes

1 tbsp garlic infused oil

400g pack turkey mince

100g long grain rice, rinsed

400ml low FODMAP chicken stock

small bunch coriander, chopped

8 gluten free taco shells

½ iceberg lettuce, shredded

150ml pot lactose free soured cream

grated cheese and  to serve


Serves - 4





Method


Heat the paste in a frying pan with a lid. When hot, add the spices and mince, then cook until browned, breaking it up well with a fork. Stir in the rice and can of tomatoes, then add the stock.

Cover and simmer for 20-25 mins until the rice is tender, then scatter over the coriander and stir through the garlic infused oil.

Heat the gluten free taco shells following pack instructions, then serve with the mince mixture, lettuce and lactose free soured cream. Let everyone build their own dinner, adding grated cheese.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Turkey chili tacos
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