Shrimp Tacos Gobernador
Crispy, cheesy shrimp tacos made with sautéed peppers, onions, spices, and melty Oaxaca cheese, folded into corn tortillas and pan-seared until golden brown. Finished with crema and fresh lime for the perfect balance of flavor.
Ingredients
- 3 tbsp butter
- 1 lbs. peeled and deveined raw shrimp (medium or large) chopped
- 1 large poblano chile seeded, and cut into julienne
- 1 onion halved and sliced thin
- 1 serrano chile seeded and minced
- 2 garlic cloves minced
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp salt
- 2 plum tomatoes cored and chopped
- 1/3 cup chopped fresh cilantro
- 8 (6-inch) corn tortillas
- 2 tbsp vegetable oil
- 8 oz Oaxaca cheese, shredded (about 2 cups). Monterey Jack may be substituted.
- Mexican crema or sour cream
- Lime wedges
Instructions
- Pre-heat oven to 200 degrees F. Set wire rack in rimmed baking sheet and place in oven on rack set at middle position. Place a colander inside medium bowl and set aside
- Melt 1 tablespoon butter in a 12-inch nonstick skillet over medium heat. Add shrimp and cook stirring frequently, for about 2 minutes. Transfer all shrimp to the colander to drain
- Return skillet to heat and add remaining 2 tablespoons butter. Add poblano, serrano, onion and cook, stirring frequently, until vegetables are softened and beginning to brown. Stir in garlic, oregano, coriander, cumin, and salt and cook for 1 minute. Add tomatoes and cook until the vegetable mixture is dry, about 4-5 minutes. Remove from heat and stir in cilantro.
- Transfer the drained shrimp to the vegetable mixture, discard the juices, and stir to combine. Season with salt to taste. Wipe skillet clean with a paper towel.
- Stack tortillas, wrap in a damp dish towel, and place on a plate. Microwave for about 30 seconds until warm and pliable. Place 1 tortilla on baking sheet (keeping others covered) and brush top lightly with oil. Flip tortilla over, then sprinkle evenly with ¼ cup cheese. Spread ¼ cup shrimp mixture over half of the tortilla, leaving a 1/8-inch border at edge. Fold and press the tortilla to close. Repeat with remaining tortillas, oil, and filling.
- Arrange 4 tacos in empty. COLD, skillet with open sides facing toward the center of the pan. Place skillet over medium-high heat and cook until cheese has melted and tacos are browned on 1 side, 2-3 minutes. Using a thin spatula, carefully flip tacos. Cook until browned on the second side, 2-3 minutes. Adjusting heat as necessary.
- Remove skillet from heat and transfer tacos to prepared sheet in oven to keep warm. Arrange the remaining 4 tacos in skillet and return pan to medium-high heat to cook. Serve immediately, passing lime wedges, crema, and cilantro separately. Open tacos to add garnish.