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



  • 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!

About The Author

Kristen Gard is a Blast Magazine correspondent and Certified Personal Trainer. She is the founder of Ace Boot Camp in Jacksonville, N.C.

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