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Ingredients
  • ½ medium red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, minced (leave some seeds to make spicy)
  • 1 teaspoon olive oil
  • 1 vine tomato, diced
  • 12 ounces raw peeled and deveined shrimp, chopped
  • kosher salt
  • 2 tablespoons finely chopped cilantro
  • 4 large high-fiber flour tortillas, 110 calories or less, I used Ole Xtreme or GF tortillas
  • 1 cup Monterey Jack cheese, or pepper-jack, shredded
  • olive oil spray
  • subheading: For the Tomato Avocado Salsa:
  • 1 vine tomato, diced
  • 1 small hass avocado, diced (4 ounces)
  • 1 lime, juice of
  • 1 tablespoons finely chopped cilantro
  • 1 tablespoon red onion, finely chopped
  • ¼ teaspoon kosher salt
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