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Grilled Fish Tostadas With Pineapple-Jícama Salsa

Nutrition per serving    (USDA % daily values)
CAL
260
FAT
50%
CHOL
9%
SOD
9%

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Ingredients for 4 servings

1 1/2 cups diced peeled pineapple

1 cup diced peeled jicama

1/2 cup diced red onion

1/4 cup chopped fresh cilantro

1/4 cup fresh lime juice

1 to 2 serrano chiles, seeded, chopped

1/4 cup olive oil

2 teaspoons chili powder

3 small zucchini, each cut lengthwise into 5 slices (about 10 ounces)

1 pound halibut or orange roughy fillets

4 5- to 6-inch corn tortillas

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