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Source: America's Favorite Food Associations

Mexican Stir-Fry
This is a great meal that is very easy to make.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 3 minutes
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1 pound fresh halibut
1/3 cup picante sauce
2 tablespoons lime juice
1 1/2 teaspoons cornstarch
1/4 teaspoon chili powder
1 tablespoon Crisco® Vegetable Oil
12 cherry tomatoes, halved
1 cup frozen whole kernel corn, thawed
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons cilantro, minced




Trim skin from halibut; cut into bite-size cubes. Combine fish, picante sauce and lime juice in a nonmetallic bowl. Stir well; cover and refrigerate 30 minutes.

Combine chicken broth, cornstarch and chili powder; set aside. Drain fish. Heat oil in a nonstick wok or skillet; add fish and stir-fry 1-1/2 minutes. Add tomatoes, corn, beans and cilantro. Stir in broth mixture. Cover and cook, stirring occasionally until thickened. Serve over rice with additional picante sauce, if desired.





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