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

Low Fodmap Salsa Verde Chicken Tacos with Crunchy Salsa

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

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

Instructions
 

  • Place chicken ingredients in slow cooker and cook on low for 4-6 hours or until chicken pulls apart easily.
  • 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.
  • Heat oil in pan and cook chopped bell pepper over low heat with salt, pepper and salsa verde until soft.
  • Combine crunchy salsa ingredients except for the green onion together, toss to combine and set aside. Green onions will be added right before serving.
  • 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.
  • Add green onions in crunchy salsa mixture and toss. Top tacos with crunchy salsa.
  • Top tacos with a bit of salsa verde, fresh cilantro or fresh lime juice if desired.
Keyword Salsa verde, Tacos
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