Ingredients:

For the Beef Filling:

• 500g ground beef

• 1 tablespoon garlic-infused oil

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon oregano

• Salt and pepper to taste

For the Salsa:

• 250g tomatoes, diced

• 1/2 cup chopped capsicum

• 1/4 cup chopped green onions (green parts only)

• 1/2 chopped cucumber

• 1 tablespoon chopped fresh corriander (optional)

• 1 tablespoon lime juice

• Salt to taste

For the Tacos:

• Corn tortillas (check for no added high FODMAP ingredients)

• Shredded lettuce

Optional Toppings:

• Grated lactose-free cheese (any hard cheese contains minimal lactose)

• Sliced jalapeños (if tolerated)

• Lactose-free sour cream or Greek yoghurt

Instructions:

1. In a skillet, heat the garlic-infused oil over medium heat.

2. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.

3. Once the beef is browned, add the cumin, paprika, oregano, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes.

4. In a separate bowl, mix together the diced tomatoes, chopped capsicum, green onions, corriander, lime juice, and salt to make the salsa. Set aside.

5. Warm the corn tortillas in a dry skillet or microwave according to the package instructions.

6. Assemble the tacos by placing a spoonful of the seasoned beef on each tortilla. Top with shredded lettuce and a generous spoonful of the salsa.

7. Add optional toppings such as grated lactose-free cheese, sliced jalapeños, and a dollop of sour cream/yoghurt.

8. Serve immediately and enjoy!