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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

4 garlic cloves, finely chopped

2 teaspoons sea salt

1 teaspoon freshly ground black pepper or to taste

2 teaspoons ground cumin

½ cup fresh lime juice

¼ cup unrefined, cold-pressed extra virgin olive oil

2 Tablespoons chopped cilantro (optional)

2 pounds boneless, skinless chicken breast cutlets (thinner pieces cook more quickly reducing the exposure of the meat to the grill) or thighs or skirt steak

2 Tablespoons unrefined, cold-pressed extra virgin olive oil

2-3 bell peppers (green and red is a good combo), sliced thin or mix it up with sliced shiitake or portabella mushrooms, julienned zucchini and/or carrots to mix with the peppers and onions

1-2 red onions, halved and sliced thin

2 garlic cloves, finely minced

Sea salt and black pepper to taste

Accompaniments: 12-16 warmed flour or rice tortillas, guacamole, pico de gallo (salsa), sour cream, shredded cheese

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