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Tacos With Sea Scallops And Jicama-Peanut Slaw

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup diced jicama (1/4-inch pieces)

2 large clementines or 1 navel orange, peeled and diced (1 cup)

Juice of 1 large clementine or 1/2 navel orange

Juice of 1 lime (optional)

1/2 cup chopped red onion

1/4 cup finely chopped cilantro

1 habanero chile, minced

1/4 teaspoon salt (optional)

1/2 cup chopped chicharrones (fried pork rinds; optional)

1/4 cup chopped, salted, roasted peanuts

1 pound sea scallops

1 teaspoon salt

1 tablespoon vegetable or olive oil

8 to 10 soft corn or flour tortillas, warm

1 lime, cut into wedges (optional)

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