Blackened Tilapia With Zucchini Noodles

Prep Time
Cook Time
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"Presented here is a quick and easy one-skillet meal that won the honor of being a contest winner by TOH. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in no time. Source: TOH, by Tammy Brownlow"

Original recipe yields 4 servings


  • Serving Size: 1 (474.5 g)
  • Calories 340.6
  • Total Fat - 14.3 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 112.2 mg
  • Sodium - 1189.6 mg
  • Total Carbohydrate - 18.6 g
  • Dietary Fiber - 2 g
  • Sugars - 12.3 g
  • Protein - 35.8 g
  • Calcium - 48.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 35.8 mg
  • Thiamin - 0.2 mg

Step 1

Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands. (Refer to Note I, below)

Step 2

Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper, and garlic powder; sprinkle generously onto both sides of tilapia.

Step 3

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.

Step 4

In the 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.

Step 5

Serve with tilapia and pico de gallo.

Note I: If a spiralizer is not available, zucchini may also be cut into ribbons using a vegetable peeler. Saute as directed, increasing the time as necessary.

Step 6

*Note II: Pico de gallo is easy to make if you decide to make your own. It can also be bought at a well-supplied supermarket. Not to be confused with Salsa; though Salsa and Pico de Gallo contain the same basic ingredients, the preparation methods are what make these cousins different. Pico de Gallo always uses raw, diced ingredients. It’s less wet, and it has a chunkier texture than salsa. Salsa normally contains roasted or stewed tomatoes and is generally closer to a purée in texture. A good homemade recipe can be found in the following link that is super easy to make:*

Tips & Variations

No special items needed.



This was so good!!! My son, who is not a fish lover, said this was amazing and he really loved the flavors in combination. That really was the beauty of this recipe - getting a forkful of the blackened tilapia, garlic zucchini noodles, and the fresh pico de gallo in one bite. Those flavor combinations were magic. I'm going to put this into my Best of 2021 file because it got my son to say fish was amazing lol.

review by:
(2 Jul 2021)


We enjoyed the tilapia and the zucchini noodles -- first time I used a sprializer which makes interesting noodles and an added interest to the meal -- my zucchini was small though so used about 5 for the 1 1/2 pounds. Thanks for sharing!

review by:
(3 Jan 2020)


I cut the recipe in half...the fish was so tender and spicy...the recipe directions were spot on...the hubby really loved the spiral zucchini...his first time eating them...that was a surprise for me...I served it with the homemade easy pico de gallo as suggested...made for FYC tag game...

review by:
(31 Jul 2019)