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 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., 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.