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    You are in: Home / Recipes / California Fish Tacos With Dry-Roasted Peppers and Mango Recipe
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    California Fish Tacos With Dry-Roasted Peppers and Mango

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    1 Total Reviews

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    • on April 28, 2014

      This was very good a super simple to make. I used tilapia fillets and chicken broth as that is what I had on hand, but followed all other ingredients and the instructions to a T. Our family loves Tacos and all other Mexican type food and this one didn't disappoint. Even my 3-year-old who hardly eats anything ate a whole taco. I served this with Knorr Rice Sides Spanish Rice and Refried Beans and it was a quick delicious meal this afternoon. Thank you for a great recipe Baking*Belle. Made for PAC Spring 2014. PS...Next time I make these I will take a photo. I had left my phone in the car after church and was too lazy and hungry to retrieve it before we ate.

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    Nutritional Facts for California Fish Tacos With Dry-Roasted Peppers and Mango

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 287.6
     
    Calories from Fat 53
    18%
    Total Fat 5.9 g
    9%
    Saturated Fat 2.1 g
    10%
    Cholesterol 48.9 mg
    16%
    Sodium 415.5 mg
    17%
    Total Carbohydrate 36.0 g
    12%
    Dietary Fiber 2.8 g
    11%
    Sugars 10.3 g
    41%
    Protein 22.5 g
    45%

    The following items or measurements are not included:

    vegetable broth

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