You’ve head of fish tacos, right? Here’s a quesadilla made with spinach, shrimp and codfish that’s simply to die for:

Seafood Spinach Quesadilla’s

1 bag frozen shrimp (51-60 count)

3 oz. Cod

Fresh spinach

Shredded Monterey Jack Cheese

Wheat tortillas

Olive Oil

Ripe Avocado

Salsa

Directions:

• Heat oven to 400 degrees
• Spray skillet with cooking spray and add cod
• When cod is just about cooked put cod shrimp and spinach into one pan and cook until spinach is wilted and seafood is cooked.
• Spray round baking pan with cooking spray.
• Brush olive oil onto one side of tortilla and place into round baking pan
• Spread shredded Monterey Jack cheese on tortilla.
• Add spinach and seafood mixture to tortilla.
• Place second tortilla on top and spread olive oil over top half of tortilla.
• Place in oven until tortillas are crisp.
• After removing sprinkling cheese on top of finished product and cover until cheese melts (1 minute at most).
• Slice with large knife or pizza cutter.
• In a bowl mash half ripe avocado.
• Mix in salsa of choice and enjoy guacamole and salsa on the side of your quesadillas!