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Fish Tacos with Jicama-Cilantro Coleslaw
Ingredients
  • 1 lime
  • 2 tablespoons ground cumin
  • 3 tablespoons canola oil
  • 2 ½ pounds mahi-mahi, cut into 2-ounce pieces
  • 24 taco-size corn or flour tortillas
  • Jicama-Cilantro Coleslaw
  • Fire-roasted Tomatillo-and-Poblano Salsa
  • Garnish: sliced radishes
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