ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fish Taco-Dilla

Yield Makes 1 serving
Most people use 6-inch tortillas for tacos, but we apply healthy new math and use them for quesadillas. Upsizing to an 8-inch tortilla nearly doubles the surface area, meaning twice as much cheesy filling. Suddenly, your sensible meal becomes an 800-calorie heavyweight. Start with a 6-incher, and pile on the lean meats, veggies, and cheese. Crisp in a hot skillet with cooking spray instead of butter to save 7g sat fat.


  • 2 ounces seared chopped tilapia
  • 1 tablespoon grated pepper-Jack cheese
  • 1/2 ounce 1/3-less-fat cream cheese
  • 2 tablespoons diced celery
  • 1/4 teaspoon Old Bay seasoning
  • 1 tablespoon diced onion
  • 1/4 cup sliced green bell pepper
  • 2 (6-inch) flour tortillas
  • Cooking spray

Nutrition Information

  • calories 356
  • fat 13 g
  • satfat 6 g
  • sodium 759 mg

How to Make It

  1. Place first 7 ingredients on 1 tortilla; top with second tortilla. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add quesadilla to pan; cook 1 minute on each side or until golden.