Fructose-Friendly Cheesy Baked Tacos (Gluten-Free)
Servings: 12 tacos
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients (My Favorite Brands)
1 pound ground chicken or beef
2 tablespoons garlic-infused olive oil
2 tablespoons low-FODMAP taco seasoning
Salt and pepper to taste
1 jalapeno, diced
2-3 tablespoons green onions (green parts only), diced
2 cups grated cheddar or pepperjack cheese
12 corn tortillas
Instructions
Preheat oven to 400° F. Line a baking sheet with parchment paper (to cook the tacos in two batches), or line two baking sheets.
Heat the garlic-infused olive oil in a medium pan. Add the ground chicken or beef and diced jalapeño and cook for 5-7 minutes until mostly cooked. Add the diced green onions, taco seasoning, salt, and pepper and stir to combine, cooking for 1-2 more minutes.
Lay out 6 corn tortillas on each baking sheet. Sprinkle the whole tortilla with cheese and then add 2 spoonfuls of the meat mixture on one half of each tortilla, as pictured above.
Bake for 3 minutes. Remove from oven and use a spatula to fold each tortilla in half, pressing lightly to ensure they stay folded. Return to oven and bake for another 5 minutes.
Serve with sour cream, low-FODMAP salsa, or whatever else sounds good!
Fructose Forward
You could easily add in additional peppers or tomatoes when cooking the meat.
