Red Meat Allergy Friendly Avocado Crema Shrimp Quesadillas with Fresh Pico
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Learn more →Ingredients
4 servings
For the pico de gallo
- 4 roma tomatoes, seeded and finely diced
- ½ small white onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 small garlic clove, roughly chopped
- ¼ tsp salt
- 2 tbsp water, or more as needed
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- 1 tbsp olive oil, divided
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Make the pico de gallo: combine the diced tomatoes, onion, jalapeño, and cilantro in a mixing bowl. Add the lime juice and salt, toss to combine, and set aside at room temperature while you prepare the rest of the recipe.
- 2
Make the avocado crema: combine the avocado flesh, sour cream, lime juice, garlic, and salt in a blender or food processor. Blend until completely smooth, adding water 1 tbsp at a time until the crema is pourable but still thick enough to coat a spoon. Taste and adjust salt. Set aside.
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