Spicy Taco Tilapia

When I first started getting into eating local and learning to cook I would spend hours in the kitchen preparing a meal. Soaking, rolling, sifting, chilling, chopping, dicing, slicing, boiling, steaming, baking and frying. I was more than happy to put in the time it took to slow down and really connect with my food - to watch my ingredients combine themselves into a proper meal. So now I feel like I'm somehow cheating if a meal only takes 15 minutes to cook from start to finish. But lately my favorite meal doesn't take much more than a few minutes and a healthy shake of Cholula.

Spicy Taco Tilapia
1lb. fresh tilapia (about 4 filets)
1 can black beans (I like Eden Organic brand because they use a BPA-free can)
2-3 tablespoons Spicy Taco seasoning (I use a house blend from Native Roots Market) 
1 medium onion
1 tablespoon Coconut oil
Salt
Cholula

In a large saute pan melt your coconut oil over med-low heat. Cut your onion in thin half-moon slices and throw in the pan.  Meanwhile, wash your fish and slice across the filets in 1" thick slices. When the onions are translucent throw the fish in the pan. After a couple minutes, as your fish starts to turn white, throw 2-3 tablespoons of spicy taco seasoning in the pan. Stir and cook for a couple more minutes until the fish is cooked through - salt to taste. Transfer this mix to a bowl. Drain and rinse your beans. Throw your beans in the same pan - saute until heated. Combine the fish and beans in a bowl - top off with a healthy shake of Cholula. Enjoy! Serves 4.

You could also add sliced bell peppers to the mix for some color and added veggies. I also like to eat this meal as leftovers for breakfast with a couple scrambled eggs.