Ingredients
2 large zucchini (about 1-1/2 pounds)1-1/2 teaspoons ground cumin3/4 teaspoon salt, divided 1/2 teaspoon smoked paprika1/2 teaspoon pepper1/4 teaspoon garlic powder4 tilapia fillets (6 ounces each) 2 teaspoons olive oil2 garlic cloves, minced1 cup pico de gallo
Preparation
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 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 slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining salt. Serve with tilapia and pico de gallo.
