Tilapia Tacos with Veggie Salsa & Rice

Tilapia:
8 pieces (about 2 lbs) fresh tilapia (cubed)
1 stick butter
1/4 tsp. salt
1 tsp dry cilantro
Melt butter in a skillet. Add tilapia and cook. Add salt & cilantro. Cook until fish is done, about 4 minutes, stirring frequently. Fish will be white and semi-firm when it's done.

Rice:
Make 4 cups rice using package directions, adding 1 T lime juice at the end. We use Jasmine rice for this recipe, about 2 cups dry rice to 5 cups water. This makes enough rice for the tacos, plus a side item on each plate.

Veggie Salsa:
Combine in a bowl:
1 small Vidalia onion (diced)
2 Roma tomatoes (diced)
1/2 C diced bell pepper (I used one I roasted last week & that was definitely better)
1 T lime juice
1/4 C fresh cilantro, or 1 tsp. dry cilantro
Mix together and serve on the tacos over the tilapia.

Assemble the Tacos:
Layer tilapia, rice and the Veggie Salsa on a warm, soft tortilla. Add sour cream if desired.

Sooooo yummy!!!

Menu Plan Monday

Week of March 2-8:

Monday: Tilapia Tacos with Veggie Salsa & Lime Rice, Salad
Tuesday: Tomato Soup (Note: save 8 oz tomato sauce for Thursday's soup)
Wednesday: Cheeseburger Rotini
Thursday (Mom's out of town): Tuscany Peasant Soup
Friday (Mom still gone): Chicken Patty Sandwiches, French Fries, carrots
Saturday: Kids' Night! (Make-Your-Own-Pizza for kids, Date Night for Mom & Dad!)
Sunday: Cereal