Spiced Tilapia Zucchini Pico (Printable Recipe Version)
Flaky tilapia with cumin and paprika served atop tender zucchini noodles and fresh pico de gallo.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 large zucchini (approximately 1.5 pounds)
02 -
4 tilapia fillets (6 ounces each)
03 -
1 cup pico de gallo
→ Seasonings
04 -
1.5 teaspoons ground cumin
05 -
0.75 teaspoon salt, divided
06 -
0.5 teaspoon smoked paprika
07 -
0.5 teaspoon pepper
08 -
0.25 teaspoon garlic powder
→ Other Ingredients
09 -
2 teaspoons olive oil
10 -
2 garlic cloves, minced
# Steps to Make It:
01 -
Trim the ends of the zucchini. Using a spiralizer, cut the zucchini into thin strands.
02 -
Mix cumin, 0.5 teaspoon salt, smoked paprika, pepper, and garlic powder. Sprinkle the mixture generously on both sides of the tilapia fillets.
03 -
Heat olive oil in a large nonstick skillet over medium-high heat. Cook the tilapia fillets in batches until they begin to flake easily with a fork, about 2-3 minutes per side. Remove from the pan and keep warm.
04 -
In the same skillet, cook the zucchini with minced garlic over medium-high heat, tossing constantly with tongs, until slightly softened (1-2 minutes). Do not overcook. Sprinkle with the remaining 0.25 teaspoon salt.
05 -
Serve the tilapia with the cooked zucchini and pico de gallo on the side.