Blackened Tilapia with Zucchini Noodles

Why You’ll Love This Recipe

This dish combines bold flavors with wholesome ingredients for a balanced meal. The tilapia is coated in smoky spices for a classic blackened taste, while the zucchini noodles provide a low-carb alternative to pasta. Topped with fresh pico de gallo, it adds brightness and freshness to every bite. It’s quick to make, nutrient-rich, and feels restaurant-quality while still being easy enough for a weeknight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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. Using a spiralizer or julienne peeler, cut zucchini into noodles. Lightly sprinkle with 1/4 teaspoon salt and set aside.
2. In a small bowl, mix cumin, smoked paprika, pepper, garlic powder, and remaining 1/2 teaspoon salt. Rub the spice mixture evenly over both sides of the tilapia fillets.
3. Heat olive oil in a large skillet over medium-high heat. Add tilapia and cook 3–4 minutes per side, until fish is blackened and flakes easily with a fork. Remove and keep warm.
4. In the same skillet, add garlic and sauté for 30 seconds. Add zucchini noodles and cook for 2–3 minutes until just tender but still crisp.
5. Place zucchini noodles on plates, top with tilapia fillets, and spoon pico de gallo over the top.
6. Serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Use cod, catfish, or salmon instead of tilapia.
• Add avocado slices or guacamole for extra creaminess.
• Sprinkle with crumbled queso fresco or feta for a tangy twist.
• Swap zucchini noodles with spaghetti squash or whole wheat pasta.
• Add a squeeze of lime juice before serving for more brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the tilapia gently in a skillet over low heat to avoid drying it out. Zucchini noodles are best eaten fresh but can be reheated briefly in a skillet. Pico de gallo should be stored separately and added just before serving.

FAQs

What does blackened mean in cooking?

Blackened refers to fish or meat coated in spices and seared at high heat until the outside becomes dark and flavorful.

Can I bake the tilapia instead of pan-searing?

Yes, you can bake at 400°F for about 10–12 minutes, but the crust won’t be as dark and crispy as pan-searing.

Do I need a spiralizer for the zucchini?

A spiralizer works best, but you can use a julienne peeler or buy pre-spiralized zucchini from the store.

Can I use frozen tilapia fillets?

Yes, just thaw completely and pat dry before seasoning and cooking.

Is this recipe spicy?

Not very smoked paprika and cumin add warmth but not much heat. You can add cayenne pepper or chili powder if you like it spicier.

Can I make this dish dairy-free?

Yes, the recipe is naturally dairy-free. Just skip any optional cheese toppings.

What can I substitute for pico de gallo?

Salsa, diced tomatoes with onions, or even a mango salsa work well as alternatives.

How do I prevent zucchini noodles from getting watery?

Don’t overcook them. A quick sauté of 2–3 minutes keeps them firm and prevents excess water.

Can I meal prep this recipe?

You can prep the zucchini noodles and spice mix ahead of time, but cook the fish and noodles fresh for the best taste.

What sides go well with this dish?

A light side salad, roasted vegetables, or Mexican-style rice pair nicely.

Conclusion

Blackened Tilapia with Zucchini Noodles is a fresh and flavorful meal that brings together bold spices, tender fish, and crisp zucchini noodles for a healthy yet satisfying dinner. Quick to prepare and full of nutrients, it’s a dish that feels both light and indulgent perfect for busy weeknights or when you’re craving something wholesome and delicious.

Print