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Jennifer Bootz Evans
Tacos with corn and mozzarella
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Ingredients
Directions
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Heat half of the oil in a stirring fruit, the garlic, the onion and the green pepper for 2-3 minutes.
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Add the rest of the oil, stir in the zucchini cubes and stir-fry for 4-5 minutes.
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Mix the corn, the tomatoes, the lime juice and the parsley and warm them.
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Season with salt and pepper. Fill the tacos with this mixture and spread the mozzarella over it.
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Nutrition
265Calories
Sodium0% DV0g
Fat25% DV16g
Protein22% DV11g
Carbs6% DV17g
Fiber0% DV0g
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