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Blackened tilapia with zucchini noodles


  • 2 large zucchini (about 1-1/2 pounds)

  • 1-1/2 teaspoons ground cumin

  • 3/4 teaspoon salt, divided

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon pepper

  • 1/4 teaspoon garlic powder

  • 4 tilapia fillets (6ounces each)

  • 2 teaspoons olive oil

  • 2 garlic cloves minced

  • 1 cup Pico de Gallo


Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands. (If a spiralizer is not available, zucchini may also be cut into ribbons using a vegetable peeler. Sauté as directed, increasing time as necessary.

Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper and garlic powder; sprinkle generously onto both sides of tilapia. In a large nonstick skillet, heat oil over medium-high heat. In batches, cook tilapia until fish just begins to flake easily with a fork, 2-3 minutes per side. Remove from pan; keep warm.

In same pan, cook zucchini with garlic over medium-high heat until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining salt. Serve with tilapia and pico de gallo.

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