Preheat oven to 425F. Heat oil in an oven-proof pan. Add the onions and cook for 5 minutes on medium high until the onions begin to brown. Add Mexico City Cooking Sauce and cook for 3 more minutes.
Add water, cheese and shrimp. Cook in oven for 10 minutes. Remove pan from the oven, add whipping cream, stir to combine and let rest for 2 minutes. Right before serving, sprinkle with lime juice and season with salt to taste. To serve, place 3 to 4 shrimps into each corn tortilla, top with 2 tbsp of the sauce, add a slice of avocado and garnish with chopped cilantro. Provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2931g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 876 (16%)|
|Amt Per Serving||% DV|
|Total Fat 97.3g||130 %|
|Saturated Fat 18.9g||94 %|
|Monounsaturated Fat 32.1g|
|Polyunsanturated Fat 38.9g|
|Cholesterol 41.1mg||13 %|
|Sodium 4541mg||157 %|
|Potassium 4389.2mg||116 %|
|Total Carbohydrate 1034.5g||304 %|
|Dietary Fiber 146.1g||584 %|
|Sugars, other 888.4g|
|Protein 132.6g||189 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5329
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!