I love a good celebration…for any reason, really. I’ll really take any excuse to make a delicious meal and have drinks, toasting one thing or another – but this Saturday is a totally legit reason to celebrate! And what better way to celebrate an appreciation of Mexican heritage and pride than with some fabulous quesadillas and margaritas? Since today is tasty Tuesday, I’m featuring one of the most deliciously fantastic and simple quesadilla recipes I’ve found in quite some time. And not only that – but it’s healthy. Bonus, because that’s often the downside to a Mexican fiesta party – so this hearty main dish totally allows room for double the margaritas!
I was first introduced to the website Skinny Taste by a fabulous client of the barre’s, and have slowly become more and more obsessed with it! Everything I’ve made has been downright fantastic – while being both wholesome and healthy at the same time: not an easy feat. These shrimp quesadillas are no exception, and at around 300 calories per serving (and note that a serving is the entire single-serve quesadilla, none of that one-slice stuff!), this recipe is a fantastic way to get some good heart-healthy fats along with your protein!
Shrimp Quesadillas with Tomato Avocado Salsa
Gina’s Weight Watcher Recipes
Tomato Avocado Salsa:
- 1 medium tomato, diced
- 1 hass avocado, diced
- 1 lime, juice of
- 1 tbsp cilantro, chopped
- 1 tbsp red onion, finely minced
- 16 large shrimp, cleaned and diveined
- garlic powder
- salt and fresh pepper
- cooking spray
- 4 scallions, chopped
- 6 oz Cabot’s 75% Light Vermont Cheddar, shredded
- 8 (6″) low carb whole wheat flour tortillas or pitas (I used a single pita cut in half for each quesadilla: Joseph’s Flax, Oat Bran, Whole Wheat Pitas from Lunds – only 60 calories each!)
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.
Servings: 4 • Serving Size: 1 quesadilla
Calories: 307.3 • Fat: 16.0 g • Protein: 29.6 g • Carb: 27.3 g • Fiber: 17.8 g
Check out the recipe on Skinny Taste here – and poke around at all of the other delicious options!