RECIPE OF THE WEEK

FISH TACOS

6-7 TILAPIA FILLETS
LIME JUICE
OLIVE OIL
1 BUNDLE OF CILANTRO
1/2 LB OF CARROTS
1 CAN OF ROTEL
1 SMALL ONION
1/2 CUP OF CHICKEN STOCK OR WATER
SALT
PEPPER
GARLIC

THAW TILAPIA. PLACE IN PAN AND MARINADE WITH LIME JUICE AND OLIVE OIL. SPRINKLE SALT , PEPPER AND GARLIC ONTO THE FISH. LET THIS MARINADE WHILE YOU PREPARE ALL OTHER INGREDIENTS. FINELY CHOP ONION CARROTS AND CILANTRO. HEAT A LARGE SKILLET WITH OLIVE OIL. PLACE ROTEL, ONION AND CARROTS INTO SKILLET AND SAUTE FOR 5-10 MINUTES. PLACE FISH FILLETS AND CILANTRO INTO PAN ALONG WITH STOCK OR WATER. COVER AND SIMMER. STIR MIXTURE SEVERAL TIMES DURING THIS PROCESS TURNING THE FISH. THE FISH WILL BREAK APART WHEN IT IS DONE. SERVE WITH FLOUR OR CORN TORTILLAS OR HARD TACO SHELLS.