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Blackened Tilapia with Zucchini Noodles

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Tammy Brownlow, Dallas, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 22, 2023

I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas

Editor's Note: If a spiralizer is not available, zucchini may also be cut into ribbons using a vegetable peeler. Saute as directed, increasing time as necessary.
Test Kitchen Approved

Blackened Tilapia with Zucchini Noodles

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Yield: 4 servings
Prep: 20 min
Cook: 10 min
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Ingredients

  • 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 (6 ounces each)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 cup pico de gallo
Text Ingredients

Directions

  1. Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands.
  2. Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper and garlic powder; sprinkle mixture 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.
  3. In same pan, cook zucchini with garlic over medium-high heat until zucchini is slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining 1/4 teaspoon salt. Serve with tilapia and pico de gallo.

Nutrition Facts

1 serving: 203 calories, 4g fat (1g saturated fat), 83mg cholesterol, 522mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.
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