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Low Fodmap Chicken Salsa Verde Tacos with Crunchy Radish & Cucumber Salsa

Low Fodmap Salsa Verde Chicken Tacos with Crunchy Salsa

5 from 1 vote
Slow cooker chicken topped with a fresh and crunchy salsa.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

Chicken
  • 2 chicken breasts
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 jar Fody Salsa Verde salsa
  • 1 tbsp garlic olive oil
Bell Pepper
  • 1/2 red, orange or yellow bell pepper
  • 1 tbsp Fody Salsa Verde salsa
  • 1/2 tsp oil
  • Salt & pepper to taste
Crunchy Salsa
  • 1/2 cucumber, finely chopped
  • 1 radish, finely chopped
  • 2 green onions (green parts only), finely chopped
  • 1 lime, zest & juice
  • 1/2 tsp garlic olive oil
  • Dash salt & pepper
To serve
  • Corn or flour tortilla, depending on preference and tolerance
  • Fody Salsa Verde salsa for topping, optional
  • Cilantro, chopped, optional
  • Fresh squeezed lime juice, optional

Method
 

  1. Place chicken ingredients in slow cooker and cook on low for 4-6 hours or until chicken pulls apart easily.
  2. Shred chicken in slow cooker and toss with remaining juices in slow cooker. Cook in slow cooker on low heat for 15-30 more minutes.
  3. Heat oil in pan and cook chopped bell pepper over low heat with salt, pepper and salsa verde until soft.
  4. Combine crunchy salsa ingredients except for the green onion together, toss to combine and set aside. Green onions will be added right before serving.
  5. Place shredded chicken and bell pepper in tortillas. Keep in mind less than 1/4 cup of raw bell pepper is low Fodmap so be careful with how much bell pepper you consume.
  6. Add green onions in crunchy salsa mixture and toss. Top tacos with crunchy salsa.
  7. Top tacos with a bit of salsa verde, fresh cilantro or fresh lime juice if desired.
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