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 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
3. , 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.
4. 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.

zucchini, ground cumin, salt, paprika, pepper, garlic, tilapia, olive oil, garlic, pico de gallo

Taken from www.tasteofhome.com/recipes/blackened-tilapia-with-zucchini-noodles/ (may not work)