Inspired by the clear blue waters of Pensacola, Florida, I decided to combine seafood with my favorite genre of food,
tex-
mex, in this cooking light recipe from August (2009). It wasn't my favorite recipe thus far, but if you're a huge fan of fish tacos this might be the recipe for you!
Enjoy!
- 1/4 cup diced onions**
- olive oil (for the pan)
- 1 cup peeled and diced avocado
- 1/4 cup diced tomatoes
- ground cumin
- 4 medium flour tortillas
- 4 tsp diced green chiles
- 1/2 cup chopped crabmeat (canned is fine)
- 4 tbsp shredded low-fat Monterey Jack cheese
- salsa and/or sour cream
Saute onions in olive oil until translucent. In a bowl, combine cooked onions with avocado, tomatoes, cumin, salt and pepper. Lay tortillas flat and spread 1/3 cup of the avocado mixture, 1 tsp of green
chiles, 2 tbsp of crab meat, and 2 tbsp of cheese on each. Fold tortillas in half and place in pan coated with nonstick spray. Cook over medium heat 3-5 minutes per side or until cheese is melted. Serve with salsa and/or sour cream. Makes 4
quesadillas.
Nutrition Info (from cooking light): 395 calories per serving; 16 g protein, 16 g carbs, 10 g fat (2.5 g sat fat), 5 g fiber.
**New cooking tip from my roommate Jackie: place the onion in the freezer for about 10 minutes before you're going to use it. It prevents the tear-jerking moments while cutting up the onion.
Sorry about the week's delay- More recipes to come!
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