Tacos Gobernador

🥄 Ingredients

• 2 tablespoons unsalted butter
• 1 poblano pepper, (diced)
• ½ yellow onion, (diced)
• 3 cloves garlic, (minced)
• 1 pound large shrimp, (peeled, deveined, and cut into bite-size pieces)
• 1 ½ tablespoons adobo sauce from chipotles in adobo
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika
• 10 corn tortillas
• 2 ½ cups shredded Chihuahua cheese ((Oaxaca or mozzarella cheese also work))
• Oil, (for shallow frying)
• Chopped cilantro, (for garnish)
• Guacamole salsa, (for garnish)

👨‍🍳 Instructions

1. 1

   Melt the butter in a large skillet over medium-high heat. Add the poblano and onion and cook until the onions are translucent and the poblanos begin to soften, about 5-7 minutes.

2. 2

   Stir in the garlic and cook for an additional 30 seconds.

3. 3

   Add the shrimp, adobo sauce, kosher salt, black pepper, and smoked paprika. Cook until the shrimp are pink and firm, about 3-4 minutes. Remove from the heat and set aside.

4. 4

   In a separate large skillet, add enough oil to cover the bottom, about 2 tablespoons. Heat over medium heat.

5. 5

   Place a corn tortilla flat into the hot oil and add ¼ cup of chihuahua cheese on top. Once the cheese begins to melt and the bottom of the tortilla begins to crisp, spoon 1- 1 ½ tablespoons of the shrimp filling on top of the melting cheese and fold the tortilla over in half. Press down with a spatula to help the taco maintain its shape, almost like a quesadilla.

6. 6

   Shallow fry the tacos on both sides for 1-2 minutes until the cheese is fully melted and both sides of the tortilla are crisp. Depending on the size of your skillet, you can cook 2-3 tacos at a time.

7. 7

   Continue this process until all the tacos are cooked.

8. 8

   Serve immediately and garnish with chopped cilantro and guacamole salsa.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.