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Two low FODMAP fish tacos and a lime wedge sitting on a wooden cutting board. Each taco is topped with pineapple, red cabbage, cilantro, and sriracha mayonnaise.
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Fish Tacos with Pineapple & Cabbage Slaw (Low FODMAP)

If you love tacos but have digestive symptoms, you'll really enjoy these low FODMAP tacos! Ready in less than 30 minutes, this easy fish taco recipe is perfect for a busy weeknight. The sweet and citrusy pineapple and cabbage coleslaw adds just the right amount of freshness and flavour.
Servings: 8 small tacos
Author: Marlee Hamilton

Ingredients

Seasoned Fish

  • 1½ lbs white fish such as tilapia, cod, haddock, or mahi mahi
  • 1 tbsp olive oil
  • 1 tsp ground chili pepper like ancho chili powder
  • 1 tbsp lime juice
  • 1 pinch each of salt & pepper

Pineapple & Cabbage Slaw

  • 1 cup diced pineapple
  • 1 cup shredded red cabbage
  • ¼ cup cilantro, chopped
  • 1 tbsp lime juice
  • ¼ tsp salt

For serving

  • 6-8 corn tortillas small to medium
  • Srirach lime mayo combine 1/2 cup mayo, 2 tsp sriracha, 1 tbsp lime juice

Instructions

Prepare the fish:

  • Drizzle the fish with olive oil and toss to coat each side. Season both sides of the fish with salt, pepper, and chili powder.
  • Heat a frying pan over medium-high heat. Add a thin layer of oil, then add the seasoned fish. Let cook for 3-4 minutes before flipping and cooking the other side for an additional 2-3 minutes. The fish should be cooked through. Transfer the fish to a plate and squeeze lime juice on top.

Prepare the slaw:

  • Add pineapple, cabbage, cilantro, lime juice, and salt to a medium mixing bowl and toss to combine. Set aside.

To Serve:

  • Warm the corn tortillas in the microwave for 30-45 seconds. Flake the fish into pieces and distribute onto the tortillas. Top with the pineapple and cabbage slaw and drizzle sriracha lime mayo (or lactose-free sour cream) over top. 

Notes

Makes 6-8 tacos (depending on size)
Keeps for 3-4 days in the fridge.