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Salmon Bulgogi Tacos with Blueberry Habanero Salsa
- 12 small corn tortillas, warmed
- 1 pound salmon bulgogi, warm and flaked
- 1 cup blueberry and basil habanero
- 1 small zucchini, thinly sliced
- 1 ounce queso fresco, crumbled (optional)
- 1 handful sprouts, optional
Directions:View on Closet Cooking
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