Ingredients:
Medium-sized shrimp
2lb bag of individually wrapped tilapia fillets (I only made 5; the bag has about 10 or so)
1 container pre-diced red onions
Olive Oil
Grace Jerk seasoning, spicy (from Walmart)
Goat Cheese
Low-fat Part skim mozzarella
La Tortilla High Fiber Low Carb Whole Wheat Tortillas (from Publix)
Fresh marinated mozzarella (from Trader Joe's)
1 mango
Directions:
- Preheat oven to 400 degrees.
- Spray pan with non-stick canola oil
- While the oven is preheating take 1 tablespoon of jerk seasoning and evenly apply to each tilapia fillet (I cooked 5 at once, but feel free to cook as many as you like and adjust cook times accordingly).
- After all of the fillets are covered sprinkle on 1 tablespoon of diced red onions in the center of each fillet.
- Drizzle on olive oil over each fillet (about 1 teaspoon).
- Place fillets in the oven for about 25-30 minutes.
- While the tilapia is baking, remove the tails from shrimp.
- Pour the shrimp into a bowl along with three hearty teaspoons of jerk seasoning and mix together (I used my hands).
- Cook shrimp stovetop for 7-10 minutes at medium-high heat.
- While your shrimp is cooking slice and dice your mango into small cubes and set aside in a bowl.
- Once the tilapia and shrimp are done cooking, begin assembling your quesadilla.
- Cut up one tilapia fillet and take several pieces of shrimp and add them on your tortilla wrap.
- Then add two teaspoons of diced onions, two tablespoons of goat cheese, 1/4 cup of low-fat part skim mozzarella, two tablespoons of diced mangos, and a small chunk of fresh marinated mozzarella (I didn't measure this but it was probably no more than a tablespoon's worth).
- Place your open faced tortilla in the oven for 3-5 minutes (or until cheese begins to melt)
- Take out, fold over and slice in half.
- Enjoy!
Have a beautiful weekend!
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