Crispy Low FODMAP Fish Tacos

Prep 20

Cooking 10

Level medium

Serve 4

Crispy Delight: Crafting Crispy Low FODMAP Fish Tacos

Our recipe for Crispy Low FODMAP Fish Tacos not only satisfies your craving for that irresistible crunch but also caters to your low FODMAP dietary needs.

Creating the Perfect Crunch

At the heart of every exceptional fish taco is that sought-after crunch and you no longer have to miss out because of your dietary requirements. We’ve developed a recipe for deliciously, crispy fish using sparkling water and low FODMAP flour.

Tantalizing Toppings using Low FODMAP Ingredients

For those with irritable bowel syndrome (IBS), adhering to a low FODMAP diet is a priority. The challenge lies in avoiding certain high FODMAP ingredients while still enjoying flavour-packed meals.

Fish tacos are a canvas for culinary creativity and toppings play a pivotal role in elevating the experience. From shredded lettuce and to juicy pinapple and a low FODMAP-safe serve of avocado, their are lots of low FODMAP options. Mix and match your favourites. So go on, make tonight taco night!


A large roasting pan is linked with baking paper. Inside crispy low FODMAP fish tacos are arranged ready to be served.

Crispy Low FODMAP Fish Tacos

Yield: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


  • 1 cup low FODMAP plain flour, plus extra to coat
  • 1 cup sparkling mineral water
  • 1 teaspoon baking powder
  • Vegetable oil, to deep-fry
  • 400g firm white fish, cut into bite-sized pieces
  • 1 tablespoon lime juice
  • 8 corn taco shells
  • 120g diced avocado
  • 2 handfuls coriander, chopped
  • 1½ cups iceberg lettuce, shredded
  • 200g can pineapple pieces in juice, drained and roughly chopped
  • ½ cup whole-egg mayonnaise


    1. Place flour in a large bowl and make a well in the middle. Add mineral water and baking powder and stir to combine. Do not over mix.
    2. Coat fish pieces in a little extra flour, then tip into batter and coat well. Shake off any excess batter.
    3. Heat oil in a large saucepan over medium heat. Carefully place fish pieces in the hot oil and fry for 3-5 minutes (depending on the size of the fish) until batter is golden brown and crisp. Remove from oil and drain on kitchen paper.
    4. Prepare taco shells according to directions on the packet. Set aside.
    5. Place avocado, coriander and lime juice in a bowl. Stir to combine.
    6. Fill taco shells with lettuce, fish and pineapple. Top with a dollop of avocado and mayonnaise.
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