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A white plate with five tacos garnished with cilantro.

Low FODMAP Korean Tacos


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

These magical Low FODMAP Korean Tacos are packed with smoky beef, crunchy quick pickled veggies, and warm corn tortillas. They’re made extra quick with the help of FODY Foods Korean BBQ Sauce.


Scale

Ingredients

Quick Pickled Veggies

  • 1 ½ cup (100 grams) shredded red cabbage
  • ½ cup shredded or matchstick carrots
  • 1 teaspoon salt
  • 2 tablespoons freshly squeezed orange juice (about ½ medium orange)
  • 1 tablespoon rice vinegar
  • 1 teaspoon finely grated fresh ginger root
  • Pinch of red pepper flakes, optional 

Korean Beef Tacos

Optional Garnishes

  • Fresh cilantro
  • Sliced green onion tops (green parts only)

Instructions

  1. Place the red cabbage, carrots, and salt in a medium bowl and stir to mix. Refrigerate for 20-30 minutes. (I like to start prepping the rest of the taco ingredients while the veggies sit.) After 20-30 minutes, transfer the veggies to a colander and rinse under cool running water to remove some of the salt. Return the rinsed veggies to the medium bowl and add orange juice, rice vinegar, fresh ginger, and optional red pepper flakes. Stir until well mixed.
  2. Heat a large skillet over medium-high heat. Once hot, add oil and ground beef. Break the beef into small crumbles and cook, about 6-7 minutes, until the beef is no longer pink and the edges are browned.
  3. Stir FODY Foods Korean BBQ Sauce into the cooked beef and simmer until the sauce is heated, about 1-2 minutes.
  4. Warm the corn tortillas using your preferred method. I like to warm mine in a pan on the stove with a little oil until they are just slightly starting to char.   
  5. Assemble the tacos by topping the tortillas (or lettuce wraps) with the Korean beef, pickled veggies, and optional garnishes. Serve warm.

Notes

Bolded ingredients have FODMAP limits. This recipe was developed so that one serving (or two tacos) contains low FODMAP amounts of these foods. Please refer to your Monash University FODMAP app for more information.

  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Keywords: Ground beef, pickled cabbage, FODY foods,