Made Escabèche style, these low FODMAP chicken tacos use a citrus marinade with lime juice from Yucutan to add plenty of flavor to garlic and onion-free chicken thighs. This weeknight chicken dinner recipe serves charred gluten-free tortillas with shredded cabbage, radishes, and jalapeños. Here’s a healthy and balanced one-pot meal idea.
Sometimes I put off watching food TV because it feels like work.
this is the case salt fatty acid fever. Believe it or not, I only recently got to that party thanks to an afternoon my sauna blanketI watched Younger sweat reruns in the middle of the workday, and it made me feel a little guilty.
Therefore, I chose Samin, and I’m so glad I did.
The show brings her book to life in the most emotional way possible. I want to taste everything she has ever tasted. To all the places she’s been. Instead, I try to make everything she makes, starting with these marinated low-FODMAP chicken tacos inspired by her Escabèche recipe.
This Yucatan-style sweet and sour chicken is traditionally made with a type of lime specific to the region. Naturally, that’s what Samin included in the episode Acid, which centers on the region’s Mexican cuisine. It’s also my best friend who probably guessed my least favorite dish and episode, since I’m a bit of an orange phobia.
But after reading it, when I decided on my own, I thought about using limes or Meyer lemons to make a similar acidity for my version of Chicken Escabèche. And since there are few ingredients other than peppers and onions, I decided to omit the latter and make this dish a low FODMAP chicken taco recipe.
In this version, shredded chicken thighs are quickly brought together in the oven and simmered with carrots, jalapenos, lime, and a dash of sweetened sugar. A sprinkling of fresh mint for garnish complements the spice. I also like to top my tacos with crunchy radishes and cabbage, but if you’re not on a low FODMAP diet, you can add avocado or any other garnish you like.
Speaking of the one who subscribes to my newsletter Heard yesterday that I finally created a low FODMAP version of my Summer Reset Elimination Meal Plan!You can find more information about here.
There’s a version in the book of Chicken Escabèche minus the tacos, because in addition to removing high FODMAP foods, the recipes are gluten, dairy, soy, corn, and refined sugar free, so you can layer on top of a traditional elimination diet. Layer your low FODMAP elimination. Of course there are instructions on how to do this, it’s really a rare thing to find a program that will help you both ways, so I hope it helps!
More low FODMAP chicken recipes:
In the meantime, you can give it a try with the Low FODMAP Chicken Tacos recipe below!
With health and hedonism,
Low FODMAP Chicken Tacos with Citrus Marinade
serving size 4
- 2 tablespoon olive oil
- 4 garlic cloves crush
- 2 pound Boneless Skinless Chicken Thighs
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/4 teaspoon five spice powder
- sea salt
- 2 medium sized carrots thin slices
- 1/4 cup sherry vinegar or red wine vinegar
- 1/4 cup lime juice
- 2 teaspoon Organic cane sugar or clover honey
- 1 bay leaf
- 1 chili thin slices
- 1/4 cup roughly chopped mint leaves
For the tacos:
- 12 corn cake Heated directly over a flame in the oven or on a charred stovetop
- 1 cup shredded cabbage for decoration
- 1/2 cup mint or coriander leaves for decoration
- 6 sliced radish for decoration
- 4 lime wedge for decoration
Preheat oven to 400°F.
In a large oven-proof skillet or skillet, heat oil over medium heat. Add garlic and cook, tossing occasionally, until golden on all sides and very fragrant, about 3 minutes. Remove cloves and discard.
Meanwhile, season the chicken generously with salt, then sprinkle the meat with cumin, coriander, and allspice.
Raise heat to medium-high and add chicken in a single layer, spice side down. Cook until nicely browned on one side, about 4 minutes. Remove to a plate.
Add the carrots and vinegar to the pot, scraping up any brown bits that may have formed on the bottom, then immediately add the lime juice, honey, bay leaves, 1/2 cup water, and 1/2 teaspoon salt. Simmer gently for 2 minutes.
Remove from heat and return chicken to pan, char side up. Sprinkle jalapenos on top.
Transfer pan to oven and bake, uncovered, until chicken is tender, about 15 minutes. Let stand 10 minutes, then roughly chop or chop with a fork, sprinkle with mint on top, and serve with tortillas, cabbage, mint or cilantro, radishes, and lime wedges.