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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    Tilapia fillets (6 oz ea)
      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.

  Recipe by Tammy Brownlow, Dallas, Texas

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

  Uncle Dirty Dave's Archives

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