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Cilantro Lime Tilapia with Avocado Pico De Gallo
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon seasoned rice wine vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 4 (4-ounce) tilapia fillets
  • subheading: !Avocado Pico de Gallo: (makes 2 cups):
  • 2 Roma tomatoes, seeded and diced
  • ½ avocado, diced
  • ¼ cup diced red onion
  • 2 tablespoons chopped cilantro
  • salt, to taste
  • lime, to squeeze
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