Blackened Tilapia with Zucchini Noodles
Original Recipe: tasteofhome.com
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
DIRECTIONS:
- 1. Trim the ends of the 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 the 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 the 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:
Serving size – 1
- Carbohydrates – 8g (5g sugars, 2g fiber)
- Protein – 34g
- Fat– 4g fat (1g saturated fat)
- Fiber – 2g
- Calories – 203 cal
- Cholesterol – 83g
- Sodium – 522mg
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