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Low Fodmap Shrimp Tacos With Green Enchilada Sauce

Ingredients

• 1 tablespoon Fody Garlic or Shallot-Infused Olive Oil
• 1 medium green bell pepper, cored and finely diced
• 1 pound (455 g) large 28 to 30 count shrimp, shelled and deveined
• 1/2 teaspoon Fody Taco Seasoning
• ½ cup (120 ml) Fody Green Enchilada Sauce
• 12 (6-inch/15 cm) soft corn tortillas or hard corn taco shells, warmed
• 4 ounces (115 g) crumbled feta cheese
• 4 small red radishes, trimmed and thinly sliced crosswise
• Cilantro leaves

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