Blackened Tilapia with Zucchini Noodles

I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp.

Ingreadient:

• 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. Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands.
2. 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.
3. 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.