Spicy Tilapia and Black Radish Spaghetti with Cilantro-Jalapeno Avocado Tomato Sauce
- 1 tablespoon extra virgin olive oil
- ½ cup diced white onions
- ½ jalapeno seeded, finely diced
- 1 garlic clove minced
- 1 14.5oz can whole peeled tomatoes
- salt and pepper to taste
- 1 large black radish Blade C, noodles trimmed
- ½ avocado peeled, insides cubed into ¼” pieces
- 1 tablespoon chopped cilantro
- 6 oz tilapia cut into 1” chunks
Place a large skillet over medium heat and add in half of the oil. Once oil heats, add in the onions, jalapenos and garlic. Let cook for 2-3 minutes or until onions are translucent. Then, add in the tomatoes and juices, crushing with your hands over the skillet. Then, season with salt and pepper and let cook for 5-7 minutes or until sauce thickens.
Once sauce is almost done, add another large skillet over medium heat and add in the rest of the olive oil. Once heated, add in the radish noodles and season with salt and pepper. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until cooked to al dente (or your preference).
Once you add the radish noodles to the skillet, stir in the avocado and cilantro into the tomato sauce and then add in the tilapia, nestling it into the sauce. Let cook, covered, for 3-5 minutes or until opaque and cooked through.
Divide the radish noodles into bowls and top with tomato sauce. Serve immediately.