In a small bowl, mix the ground cumin, 1/2 Tsp Salt, smoked paprika, pepper, and garlic powder. Sprinkle the seasoning mixture generously on both sides of each tilapia fillet.

Heat the olive oil in a large nonstick skillet over medium-high heat. Cook the tilapia in batches for 2-3 minutes per side until it flakes easily with a fork. Remove from the pan and keep warm.

In the same skillet, add the minced garlic and zucchini strands. Sauté for 1-2 minutes until the zucchini is slightly softened, tossing constantly with tongs to prevent overcooking.

Sprinkle the remaining 1/4 Tsp Salt over the zucchini. Plate the zucchini noodles alongside the cooked tilapia and top with pico de gallo.