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Mango-Barbecue Fish Tacos

kept byspiersma
recipe bymidwestliving.com
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Ingredients: 

12 ounces fresh or frozen skinless red snapper, sea bass or cod, thawed if frozen and patted dry
1 fresh mango, seeded, peeled and diced
1/2 cup barbecue sauce
1/4 cup light mayonnaise
1 teaspoon lime zest
3 cups packaged coleslaw mix (shredded cabbage with carrot)
4 green onions, thinly sliced
8 6-inch corn tortillas, wrapped in foil
1/2 cup purchased guacamole
1/2 cup chopped fresh cilantro


 

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