0 from 12 votes
Shrimp Quesadillas with Tomato Avocado Salsa
Shrimp, avocados and melted cheese, what a combination!
Total Time
30 mins
Servings: 4 servings
Calories: 3075 kcal
Course:
Lunch , Dinner
Cuisine:
Mexican
Ingredients
- 16 large shrimp (cleaned and deviened)
- 1 medium tomato (diced)
- cumin
- 1 Hass avocado (diced)
- garlic powder
- 1 lime (juice of)
- salt and fresh pepper
- 1 tbsp cilantro (chopped)
- cooking spray
- 1 tbsp red onion (finely minced)
- 4 scallions (chopped)
- 6 oz Cabot's 75% Light Vermont Cheddar (shredded)
- 8 6" low carb whole wheat flour tortillas (I used La Tortilla Factory)
Instructions
- In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.
- Season shrimp with salt, pepper, cumin, and garlic powder.
- Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes on each side until shrimp is cooked though.
- Remove from heat and cut shrimp in half lengthwise, set aside.
- Heat skillet on medium heat and lightly spray with oil.
- Add tortilla, top with 1.5 oz cheese, 8 shrimp halves, and tomato avocado salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top.
- Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
- Cook another minute and remove with a spatula.
- Cut into wedges and serve immediately.
Cup of Yum
Nutrition Information
Serving
1quesadilla
Calories
307.5kcal
(15%)
Carbohydrates
27.5g
(9%)
Protein
29.5g
(59%)
Fat
16g
(25%)
Fiber
18g
(72%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 3075
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 307.5kcal | 15% |
| Carbohydrates | 27.5g | 9% |
| Protein | 29.5g | 59% |
| Fat | 16g | 25% |
| Fiber | 18g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.