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Clean Eating for Busy Families by Michelle Dudash

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Chapter 3 - Speedy, Sustainable Seafood

CAJUN-CRUSTED TILAPIA TACOS WITH PICO DE GALLO

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Eating these light and fresh tacos instantly transports me to a coastal beach vacation. I prefer using fresh tilapia for these since it’s available year-round and the thickness is a good fit for a small taco. Make a double batch of the pico de gallo for chips and dip!

FOR PICO DE GALLO:

1 large tomato, diced 1/4 inch, or 6 mm (1 cup, or 180 g)

1/3 cup (55 g) red onion, diced 1/4 inch (6 mm)

2 tablespoons (28 ml) lime juice

2 tablespoons (2 g) chopped cilantro

1 teaspoon (3 g) seeded, deveined, minced ...

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