Ingredients:

  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp chipotle powder
  • 1 lb lean ground beef
  • 2 tbsp garlic-infused olive oil
  • 1/4 cup water or low FODMAP beef broth
  • 8 small corn tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup lactose-free sour cream
  • 1 lime, cut into wedges

Instructions:

  1. In a small bowl, whisk together the cumin, smoked paprika, oregano, salt, pepper, and chipotle powder.
  2. Heat the garlic-infused oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-brown (about 5–7 minutes).
  3. Sprinkle the pre-mixed spice blend over the browned beef and stir for 60 seconds until fragrant.
  4. Pour in the water or low FODMAP beef broth, stirring constantly until the liquid reduces into a thick, glossy glaze.
  5. Let the meat rest for 2 minutes while warming the corn tortillas.
  6. Assemble the tacos by filling the warmed tortillas with the seasoned beef and topping with shredded cheddar cheese, shredded iceberg lettuce, lactose-free sour cream, and a squeeze of lime.