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Blackened Tilapia with Zucchini Noodles Recipe
Blackened Tilapia with Zucchini Noodles Recipe photo by Taste of Home
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Blackened Tilapia with Zucchini Noodles Recipe

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I love quick and bright meals like this one-skillet wonder, which is delicious with sliced avocado on top. Homemade pico de gallo is easy to do the night before. —Tammy Brownlow, Dallas, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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 tsp garlic powder
  • 4 tilapia fillets (6 ounces each)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 cup pico de gallo

Nutritional 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.

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 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 slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining salt. Serve with tilapia and pico de gallo. Yield: 4 servings.
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.
Originally published as Blackened Tilapia with Zucchini Noodles in Simple & Delicious April/May 2017

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


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