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4
1 lb. 3/4-inch-thick swordfish steaks
1 jar WATCHAREE’S Thai Peanut Sauce
3 tbsp oil
2 package organic micro greens (Bulls Blood Beet from Super Babies)
1 package organic purple daikon, radish, amaranth (The Immune Booster from Super Babies)
1 package organic alfalfa sprouts
2 ripe avocados, cut into small chunks
2 limes, cut into wedges
4 tbsp, roasted peanuts
1 package whole wheat or corn tortillas
Preheat a grilled pan or grill.
Brush swordfish with oil and grill about 4-5 minutes per side until cooked through.
Transfer swordfish to a cutting board and cut into chucks.
Assemble microgreens, alfalfa sprouts, avocado and grilled swordfish in each taco.
To serve, drizzle each taco with WATCHAREE’S Thai Peanut Sauce.
Sprinkle ground peanuts and squeeze lime on top of each taco (optional) .
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