Easy Low FODMAP Fish Tacos That Don’t Skimp on Crunch or Flavor

There’s something about crispy fish tacos that makes any day feel like a beach vacation! These crispy fish tacos are crunchy, fresh, and full of flavor, with a tropical twist that instantly makes dinner feel more exciting. They’re topped with a sweet and tangy pineapple bell pepper salsa, a handful of crunchy red cabbage, and a dollop of mashed avocado. 

If you’ve been avoiding tacos because of tricky ingredients like flour tortillas, onion-heavy toppings, or breaded fish that doesn't sit well with your stomach, you’re in luck. This version is made with simple, Low FODMAP ingredients that keep things easy on digestion without sacrificing the flavor or texture we all love in a good taco.

Why You’ll Love This Recipe

• It’s Low FODMAP and gluten-free, making it a great option for those following an IBS-friendly diet.

• The pineapple salsa brings so much brightness, pairing perfectly with the crispy breaded fish.

• It comes together fast and makes any night feel a little more fun and festive.

• You can easily prep parts ahead, so dinner is even more effortless.

Ingredients You’ll Need

• Cod: Mild and flaky, cod is ideal for fish tacos. It cooks quickly and holds up well with a crispy coating.

• Gluten-free flour and breadcrumbs: This combo gives the fish that golden, crunchy finish without the use of wheat or high FODMAP ingredients. Just double-check the label to make sure your breadcrumbs are garlic and onion-free.

• Pineapple red bell pepper salsa: This is the secret to why these tacos pop with flavor. Fresh pineapple, red bell pepper, lime juice, and cilantro create a naturally sweet and zesty topping that’s both Low FODMAP and vibrant in color.

• Red cabbage: Adds crunch and a burst of purple that makes these tacos look as good as they taste.

• Avocado: As long as you stick to a small portion, avocado can fit into a Low FODMAP lifestyle. Just a few slices add creaminess without needing a dairy-based sauce.

• Corn tortillas: Naturally gluten-free and perfect for tacos. Warming them up in a skillet brings out their flavor and makes them more flexible.

Tips for Crispy Fish

• Pat the fish dry before dredging. This helps the coating stick and crisp up instead of sliding off.

• Use a wire rack after cooking. Letting the fish cool on a wire rack (rather than paper towels) keeps the crust crunchy.

• Don’t crowd the pan. Whether you’re pan-frying or air frying, cook the fish in batches so it crisps up nicely on all sides.

Serving Suggestions

These crispy fish tacos are great on their own, but here are a few fun and flavorful ways to round out the meal:

• Serve with a side of cilantro-lime rice for a fresh, herby addition that pairs perfectly with the tropical salsa.

• Add a quick cucumber salad dressed with lime juice and a pinch of salt to keep things light and refreshing.

• Top the tacos with a drizzle of lactose-free sour cream or Greek yogurt if you want a little extra creaminess.

• Pair with a Watermelon Paloma or flavored water for a fun drink that keeps things IBS-friendly.

• Warm up extra corn tortillas and set out all the toppings so everyone can build their own tacos for a casual, crowd-friendly setup.

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