Diabetic blackened tilapia with zucchini noodles

Check our Turmeric Mega Sale!

Course: Main Course
Prep/Total Time: 30 min.
Servings: 4
Calories: 203 kcal / serving

Ingredients

• 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 tsp garlic powder
• 4 tilapia fillets (6 ounces each)
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 cup pico de gallo

Instructions

• 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.

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

Nutrition Facts

1 serving: 203 calories, 4g fat (1g saturated fat), 83mg cholesterol, 522mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.