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Mexican-Style Chicken Tacos De Canasta with Smoky Chile Sauce, Pico de Gallo & Lime

Step 1 of 6

1

Wash and dry produce.

Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Peel and mince or grate garlic.

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