Easy Low FODMAP Beef Tacos with Homemade Slaw

A Little Bit Yummy Taco
Serves: 4
Prep: 15 minutes
Cook: 15 minutes

Say hello to these easy Monash FODMAP Certified low FODMAP beef tacos by A Little Bit Yummy! These beef tacos are super tasty and are perfect for a quick weeknight meal or a fun taco night with the family.

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3 cups    Iceberg lettuce

1 cup    Red cabbage

90 g 3.17 oz

1 large    Carrot

120 g 4.2 oz

3 tbsp    spring onion / green onion (green leaves only, finely chopped)

2 tsp    Lemon juice

Season with salt and pepper


1 tsp    Dried oregano

1 tsp    Paprika

1 tsp    Smoked paprika

1 tsp    Ground cumin

½ tsp    Ground coriander

¼ tsp    Chilli powder (optional)

½ tsp    Salt

¼ tsp    Black pepper


Lean ground beef

500 g 17.6 oz

2 tsp    Garlic infused oil

1 cup    Leek (green leaves only, finely chopped)

80 g 2.8 oz

½ cup    Green bell pepper / capsicum (diced)

65 g 2.29 oz

4 tbsp    Tomato paste

½ cup    Water

125 g 4.23 oz


12    Hard shell corn tacos (3 taco shells per serving)

4 tbsp    Sour cream or mayonnaise

1 cup    cheddar, Colby or vegan cheese (grated)

112 g 3.95 oz

2 tbsp    Fresh coriander/cilantro (optional, chopped)


  1. Make the slaw: Wash and finely slice the iceberg lettuce and red cabbage. Peel and grate the carrot. Finely slice the green leaves of the spring onion/green onion. Place the slaw ingredients in a bowl and add a squeeze of lemon juice. Season with salt and pepper, then mix well.

  2. Make the taco spice mix: In a small glass or bowl mix the oregano, paprika, smoked paprika, cumin, ground coriander, chilli powder, salt and black pepper.

  3. Prep the beef ingredients: Deseed and dice the green bell pepper/capsicum and finely chop with green leek leaves

  4. Cook the beef: Place a larger non-stick frypan over medium-high heat. Once hot add the garlic infused oil and brown off the beef with the green bell pepper/capsicum and leek leaves until the beef is slightly crispy. Next, add the taco spice mix and fry for 1 minute until fragrant. Then add the tomato paste and water and mix well. Turn down the heat to medium-low and allow to gently simmer until the liquid evaporates.

  5. Heat the corn tacos according to the packet instructions.

  6. Assemble the tacos: Fill each taco shell with a mixture of coleslaw and beef, then top with a dollop of sour cream or mayonnaise and cheese. Garnish with fresh coriander/cilantro if desired. Serve any extra beef and slaw on the side. Enjoy!


FODMAP notes: Sour cream has a small low FODMAP serving size that can be enjoyed in the first phase of the low FODMAP diet. Check the Monash University FODMAP Diet App for more information.

Dairy Free option: Use mayonnaise instead of sour cream and choose a vegan cheese.

Monash University Low FODMAP Certified™ recipe: One serve of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.

This recipe was developed by A Little Bit Yummy. For more Monash certified recipes by A Little Bit Yummy, visit https://alittlebityummy.com/

Nutrition Information (per serve)
Energy 2691 Kj / 643 cal
Protein 37.78g
Carbohydrates 26.77g
Sugar 7.80g
Total Fat 41.08g
Saturated Fat 15.18g
Fibre 7.68g
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