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Cut the chicken breasts into 1 inch cubes. Cut the bell pepper, onion, and zucchini into half inch sand wedges. Squeeze the juice from the lime in to a mixing bowl. Add the cilantro, cumin, and olive oil and mix well. Add salt and pepper to taste.

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Warm the tortillas individually in a dry surefire skillet over medium warming. They will become soft and flexible. As you remove each warm tortilla, keep them warm within a clean shower. Spoon 1/4 cup of the warm beans a tortilla, top with roasted squash and add cabbage, cilantro, salsa, and mozzarella dairy product. Repeat for other tacos.

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If you have a Best Mexican Peruvian gourmet cuisine Market locally then you buy masa dough and only roll versus each other to you could make your tortillas. A further type healthier version would be to all of them from scratch using wheat grains flour. In case you have a tortilla press that makes things far easier.

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