Treat yourself to a delightful taste of Mexico with these creamy tortillas topped with succulent shrimp and mushroom sauce.

1

Begin by prepping your ingredients. Clean and slice the mushrooms, mince the garlic, and chop the green onions.

2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3

Next, add the sliced mushrooms to the skillet. Sauté them for about 5 to 7 minutes until they are golden brown and have released their moisture.

4

Add the shrimp to the skillet and cook for about 3 to 5 minutes, or until the shrimp turn pink and are fully cooked.

5

Pour in the heavy cream, stirring well to combine it with the shrimp and mushrooms. Let it simmer for about 5 minutes, allowing the sauce to thicken. Season with salt and black pepper to taste.

6

While the sauce is simmering, heat the tortillas in a separate pan or microwave until warm and pliable.

7

To serve, spoon the creamy mushroom and shrimp mixture onto each tortilla, and garnish with the chopped green onions.

4 servings

• Add diced tomatoes for a fresh twist.
• Incorporate some spinach for added nutrition and color.
• Top with a sprinkle of cotija cheese for extra flavor.

• Ensure the shrimp are cooked just until pink to avoid them becoming rubbery.
• Use fresh mushrooms for the best flavor and texture.
• Experiment with different herbs like cilantro for a zesty kick.

• fat: 15 grams
• protein: 30 grams
• calories: 400
• carbohydrates: 40 grams

This dish offers a balance of protein, healthy fats, and carbohydrates, promoting a satisfying meal that supports muscle health and energy.

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