(Almost) gone are the days of fried taco shells stuffed with MSG-laden ground beef offcuts, barely-there guac, under-cheesed and over-refried-beaned nachos and soggy taquitos…
They were all pretty awesome in 2004 when we didn’t know any better (and let’s be honest we were probably all high on the blue colour dye in the fishbowls anyway), but the Tex-Mex joints from the ’90s just ain’t cutting it anymore. Over the last decade we’ve witnessed a soar in modern Mexican cuisine, and now we’re wonderfully spoilt for choice.
Of course, if you have IBS or fructose malabsorption, you might be a little frightened of going out for Mexican given its reliance on onion, garlic and black beans. I used to avoid it at all costs. It just wasn’t worth the menu battle only to end up ordering soft tacos with plain chicken (yep, hold every single topping please, dear waiter) and a bland side salad. Thankfully, the huge demand for adaptable menus has meant that chefs and waiting staff are now more clued up than ever, making eating out with food sensitivities SO much easier and more enjoyable than before. So long as you’re willing to pass up a few obvious options, that is. Pre-made guac laden with raw onion will always be the bane of my Mex-food-lovin’ existence.
FODMAP-friendly Mexican restaurants in Melbourne
The below list comprises some of my favourite modern Mexican eats in and around Melbourne, all from which I’ve been able to find FODMAP friendly or easily modifiable menu items:
Mamasita – CBD
Touché Hombre – CBD (a personal favourite and home of the BEST corn on the cob you’ll ever sink your teeth into)
Fonda – various locations
The Black Toro – Glen Waverly (a little pricier and more refined but definitely worth a visit)
So here’s my spin on an old favourite – Sweet Potato Nachos. This fresher and much healthier version calls on baked sweet potato “chips” to replace pro-inflammatory fried corn chips, fragrant quinoa instead of high-fructan refried beans, sautéed capsicum to add some bulk, a zesty guac, and all seasoned with my super simple Low FODMAP Mexican Spice Mix. This recipe is perfect for sharing with a few friends or as a side dish. Pile all the components on a serving board, place in the middle of the table and and tuck in, being sure to grab a little of everything. The best thing about this recipe? No one fighting over the cheesiest corn chips.
I also like to make extra spice mix and add it to other dishes for a healthy Mexican twist! It’s great for making FODMAP friendly chicken fajitas!
I’m finallllllly more tolerant to legumes these days, so sometimes I’ll pile chipotle beans onto these nachos, especially when making them for other people because it really elevates the flavours. To make your own, simply place the desired amount of canned beans (pinto, kidney or black) in a pan with a generous splash of water (avoid using the canned liquid as it will be high in FODMAPs due to leaching) and a few dollops of good-quality natural chipotle sauce. Stir, bring to the boil over medium high heat, then reduce to simmer and leave until the liquid has reduced slightly. Please note that this option will add significantly to the ‘FODMAP load’ of the meal and will definitely not be suitable for some people.
You may wonder why this recipe calls for large amounts of sweet potato and avocado, foods both known to be moderately high in the polyols (AKA sugar alcohols) mannitol and sorbitol, respectively. I’ve always been able to tolerate large amounts of sweet potato and avo, and you might too, while someone with a high sensitivity to sugar alcohols will find them problematic, especially when combined. For this reason, I have made sure that all other ingredients in this recipe are super low in FODMAPS, to reduce the overall load. If you’re currently extremely sensitive to polyols, I recommend saving this recipe for a later date when your gut has begun the healing process and you’re able to start reintroducing foods like sweet potato and avocado.
If you’re currently reintroducing polyol-containing foods but don’t want to overdo it, simply limit your serving of both guac and sweet potato chips (see recipe notes for specific recommendations), and bulk your plate with more of the quinoa and capsicum instead. Alternatively, you could replace half or more of the sweet potato with zucchini and/or eggplant chips (cut and cook them exactly the same as the sweet potato in the recipe below!).
Vegan and Paleo Sweet Potato Nachos
Serves 3 meals or 5 sides
Low FODMAP Mexican Seasoning:
- 2 tbs cumin
- ½ tsp chilli powder
- 2 tsp dried oregano
- 2 tsp paprika
- 2 tsp ground coriander seeds
- 1 tsp fine sea salt
- 2 large avocados
- Juice of ½ lime
- Handful fresh coriander, roughly chopped
- 5 spring onions (green part only), chopped
- 2 large sweet potatoes (approx. 500g each), peeled and sliced into even 3mm-thick rounds
- 1 cup quinoa
- 2 cups all natural stock of choice or filtered water
- 1 large red capsicum, chopped
- 1 small handful fresh coriander leaves, roughly chopped, to serve
- 5 spring onions (green part only), chopped
- 1 red chilli, seeds removed and sliced, to serve (optional)
- Lime wedges, to serve
- Preheat oven to 220*C and line two large trays with baking paper.
- Prepare the seasoning by combining all ingredients in a small bowl.
- To make the sweet potato chips, arrange the sweet potato rounds in a single layer on the prepared baking trays. Drizzle very lightly with coconut oil and sprinkle a quarter of the spice mix. Bake for 20 minutes, then remove from oven and use tongs to turn the rounds over. Add another sprinkle of spice mix, then return to the oven for a further 15-20 mins or until the rounds are beginning to resemble chips (refer to the images). Remove from oven and set aside. You may also wish to swap the tray positions half way through to ensure even baking.
- While the sweet potato is cooking, rinse the quinoa under cold running water to remove the bitter residue. Transfer to a saucepan and add the stock/water and half of the remaining seasoning. If you’re using water instead of stock, add some salt for more flavour. Bring to the boil over medium heat, then reduce to a simmer for 10-15 minutes or until the germ (the ring around the grain) is slightly exposed and the liquid has been absorbed. Set aside.
- Heat a little coconut oil in a frypan over medium-low heat. Sauté the capsicum and half of the green onions until the capsicum is slightly tender, approximately 5 minutes. Remove from heat and set aside.
- To make the guac, combine all ingredients and season with a sprinkle of seasoning and a little extra sea salt. Set aside.
- On a large flat serving dish or board, assemble the nachos by starting with the sweet potato chips on the bottom, then piling on the quinoa, capsicum, corn and guac. Garnish with coriander, spring onions, sliced chilli, lime wedges and a light sprinkle of the spice mix.
Info for the irritable:
- (⅛ whole avocado or 20g is considered low in sorbitol and thus safe; ¼ or 40g is considered moderate and should be limited; ½ or 80g is considered high and should be avoided).
- (70g sweet potato is considered low in mannitol; 107g is considered moderate; 140g is considered high).
- you could replace half or more of the sweet potato with zucchini and eggplant chips (cut and cook them exactly the same as the sweet potato in the method above
Buen provecho, amigos y amigas!