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Title: Blackened Tilapia W/Zucchini Noodles
Categories: Seafood, Squash, Herbs, Vegetables
Yield: 4 servings

2 lg Zucchini
1 1/2 ts Ground cumin
3/4 ts Salt, divided
1/2 ts Smoked paprika
1/2 ts Pepper
1/4 ts Garlic powder
4 (6 oz ea) tilapia fillets
2 ts Olive oil
2 cl Garlic; minced
1 c Pico de gallo

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 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.

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.

Tammy Brownlow, Dallas, Texas

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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