Blackened Tilapia with Zucchini Noodles Recipe

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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

Read Reviews
5 2 1
Publisher Photo
I love quick and bright meals like this one-skillet wonder. Homemade pico de gallo is easy to make the night before. —Tammy Brownlow, Dallas, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands.
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. 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

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.

  • 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
  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

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Reviews forBlackened Tilapia with Zucchini Noodles

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wdfcdwc User ID: 9154337 277056
Reviewed Oct. 31, 2017

"I like this recipe"

MY REVIEW
ebramkamp User ID: 702841 269273
Reviewed Jul. 10, 2017

"This is a tasty, light meal. I made it lighter by using a pan which doesn't require any oils or cooking spray. I also added a bit more flavor to the noodles by sprinkling with additional cumin, black pepper and adding some chopped cilantro at the end."

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