These low-FODMAP chicken tacos are prepared escabèche-style with a lime-based Yucutan citrus marinade to add tons of flavor to chicken thighs without the garlic and onions. This weeknight chicken dinner recipe can be served on charred gluten-free corn tortillas with shredded cabbage, radishes, and jalapeno. It’s a healthy, balanced one-pot meal idea.
Sometimes I put off watching good food on TV because it feels like work.
Such was the case with Salt Fat Acid Heat. Believe it or not, I only recently got to this party, thanks to an afternoon in my sauna blanket, and feeling just a little too guilty in the middle of the work day while sweating and watching reruns of Younger.
I chose Samin instead and am so glad I did.
The show brings her book to life in the most sensual way. I wanted to try everything she tasted. And go everywhere she went. Instead, I tried to make everything she made, starting with these low-FODMAP marinated chicken tacos inspired by her Escabèche recipe.
This Yucatan-style sweet and sour chicken is traditionally prepared with a specific variety of local tart orange. Of course, it was something that Samin incorporated into the Acid episode, which featured Mexican cuisine from that region. It’s also the dish and episode that my close friends may have guessed I disliked as I have a bit of an orange phobia.
But after checking it out on my own, I got the idea of using either limes or Meyer lemons to create a similar acid base for my version of Chicken Escabèche. And since there were so few other ingredients besides the pepperoni and onions, I decided to omit the latter and make the dish a low-FODMAP chicken taco recipe.
With this twist, the shredded chicken thighs are quickly cooked together in the oven, where they are simmered with a mixture of carrots, jalapeno, lime, and a little sugar for sweetness. A handful of fresh mint for garnish rounds off the seasoning perfectly. I also love topping the tacos with crisp radishes and kale, but feel free to add avocados or any side dishes you like if you’re not on the low-FODMAP diet.
Speaking of which…those who subscribed to my newsletter got the good news yesterday that I’ve finally created a low FODMAP version of my Summer Reset Elimination Diet meal plan! You’ll find more about it here.
There is a version of this chicken escabèche without the tacos in the book because the recipes not only remove high FODMAP foods, but are also gluten, dairy, soy, corn, and refined sugar free so you can base a traditional elimination diet on them Your low FODMAP elimination. Of course there are instructions on how to do this, and it’s really rare to find a plan that helps you on the Dual Path, so I hope it’s very helpful!
More Low FODMAP Chicken Recipes:
In the meantime, you can get a little taste with this low-FODMAP chicken taco recipe below!
With health and hedonism,
Phoebe
Low FODMAP Chicken Tacos with Citrus Marinade
portions 4
Ingredients
- 2 tablespoon olive oil
- 4 Garlic cloves smash
- 2 Pound Boneless skinless chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- sea-salt
- 2 medium carrots thinly sliced
- 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 jalapeno thinly sliced
- 1/4 Cup roughly chopped mint leaves
For the tacos:
- 12 Corn tortillas heated directly on the flame in the oven or on the charred stovetop
- 1 Cup shredded cabbage for garnish
- 1/2 Cup mint or coriander leaves for garnish
- 6 sliced radishes for garnish
- 4 lime wedges for garnish
instructions
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Preheat the oven to 400 degrees F.
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Heat the oil in a large ovenproof skillet or saucepan over medium-high heat. Add the garlic and cook, turning occasionally, until golden on all sides and fragrant, about 3 minutes. Remove and discard the cloves.
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Meanwhile, season the chicken generously with salt and sprinkle the cumin, coriander and allspice over the meat.
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Increase the heat to medium-high and add the chicken in a single layer, seasoning side down. Fry until nicely browned on one side, about 4 minutes. Put on a plate.
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Add the carrot and vinegar to the pan and scrape off any brown bits that may have formed on the bottom. Then immediately add the lime juice, honey, bay leaf, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil and let simmer for 2 minutes.
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Remove from the heat and return the chicken to the pan, seared side up. Scatter the jalapeno on top.
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Place the pan in the oven and bake, uncovered, until the chicken is tender, about 15 minutes. Let sit 10 minutes, then roughly chop or shred with a fork, top with mint and serve with the tortillas, cabbage, mint or cilantro, radishes, and lime wedges.
If you do, tag @phoebelapine and #feedmephoebe – I’d love to see it!