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Low FODMAP Crunchy Fish Tacos

  • Author: Amy Agur
  • Total Time: 40 min
  • Yield: 8 tacos 1x


These fresh and simple low FODMAP crunchy fish tacos are the perfect way to shake up your weeknight routine! Made with a few simple ingredients, they’ll be a family favourite in no time!


  • 2 tbsp low FODMAP flour
  • Freshly ground pepper to taste
  • 1 lg egg, lightly beaten
  • 1 + 1/2 cups gluten-free corn flakes, crushed
  • 1 lb tilapia fillets (or haddock)
  • 4 tsp vegetable oil
  • 8 brown rice wraps
  • 1/2 cup fresh cilantro, chopped
  • 3 tbsp fresh lime juice
  • 1/4 tsp salt
  • 2 cups coleslaw mix
  • 2 common tomatoes, chopped
  • 1/2 avocado, sliced
  • 1/2 cup lactose-free sour cream


  1. Preheat your oven to 450 degrees and line a baking sheet with foil. Set aside.
  2. Place the flour in a shallow bowl and add freshly ground pepper to taste. Pat the filets dry with a paper towel and dredge it in the flour, then dip the fish into the egg, followed by the crushed corn flakes.
  3. Transfer the filets to your prepared baking sheet and drizzle each fish with vegetable oil. Bake for 10-12 minutes (or until the fat is bubbling out of the corners and the fish is cooked through).
  4. Meanwhile, mix together the coleslaw mix, cilantro, lime juice, and salt. Warm up your tortillas according to the package directions.
  5. Once the fish is cooked, break it apart and divide it between each tortilla. Top with the coleslaw mix, tomatoes, avocados, and sour cream.


Recommended low FODMAP serving – 2 tacos

30 g (~ 1/8) avocado per sitting is low FODMAP

  • Prep Time: 20 min
  • Cook Time: 20 min
  • Category: lunch, dinner
  • Method: Baking

Keywords: Low FODMAP Crunchy Fish Tacos, Low FODMAP Fish Tacos, Gluten-Free Fish Tacos, Tilapia Fish Tacos