Blackened Tilapia with Zucchini Noodles
A light, flavorful dish featuring smoky blackened tilapia served over zucchini noodles and topped with fresh pico de gallo. A low-carb, colorful, and satisfying dinner that’s quick enough for weeknights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
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
Instructions
- Using a spiralizer or julienne peeler, cut zucchini into noodles. Lightly sprinkle with 1/4 teaspoon salt and set aside.
- In a small bowl, mix cumin, smoked paprika, pepper, garlic powder, and remaining 1/2 teaspoon salt. Rub evenly over both sides of tilapia fillets.
- 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. Remove and keep warm.
- In the same skillet, sauté garlic for 30 seconds. Add zucchini noodles and cook for 2–3 minutes until just tender but still crisp.
- Place zucchini noodles on plates, top with tilapia, and spoon pico de gallo over the top.
- Serve immediately.
Notes
Swap tilapia with cod, catfish, or salmon.
Add avocado slices or guacamole for creaminess.
Sprinkle with queso fresco or feta for tang.
Use spaghetti squash or whole wheat pasta instead of zucchini noodles.
Add lime juice before serving for brightness.
Store pico de gallo separately and add fresh before serving.
Nutrition
- Serving Size: 1 fillet with zucchini noodles and pico de gallo
- Calories: 240
- Sugar: 4g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 75mg
