Ingredients

The following ingredients have 2 Servings
  • Corn Tortillas
  • Dry Rubbed Slow-Roasted Pork,
  • Chipotle Mayonnaise
  • Feta, (crumbled)
  • Cilantro leaves
  • Monterey jack or cheddar cheese, (shredded)
  • Bell peppers, (sliced)
  • Black olives, (halved or sliced)
  • Shredded lettuce
  • Lactose-free sour cream or yogurt
  • Cherry tomatoes, (halved)
  • Avocado, (sliced or diced)
  • Scallion greens, (chopped)
  • Cooked rice, (hot)
  • Lime wedges
  • Low FODMAP salsa

Instruction

  • Warm the tortillas. You can wrap them in foil and heat in a 350°F/180°C oven for 15 to 20 minutes or, do what we often do and wrap about 4 at a time in slightly damp paper towels and microwave at 50% power for 2 minutes or until warmed through. Or fry them in a couple of inches of canola oil until toasty. Drain on paper towels.
  • Set out the tortillas with all the other toppings and invite people to mix and match. I typically make 2 or 3 tortillas for dinner and it is quite satisfying!
  • I typically put some shredded pork on the tortillas first and then go to town with a little bit of this and a little bit of that. Use the images as inspiration and also as loose guides for amounts. You aren’t trying to pile as much as possible on your tortillas. You want to still be able to pick it up and get it in your mouth!