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Per serving
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- 1
Prep everything first
Peel and clean the shrimp, then cut them into bite-size pieces. Cut the poblano into thin strips, slice the onion, dice the tomatoes, mince the garlic, and shred the cheese. This filling moves fast once the pan is hot, so have it all ready.
- 2
Saute the peppers and onions
Heat the olive oil and butter in a large skillet over medium-high heat. Add the poblano strips and saute for about 3 minutes. Add the onions, drop the heat to medium-low, and stir for about 5 minutes until everything is soft and translucent.
- 3
Cook the shrimp
Add the shrimp and garlic to the skillet and season with salt and pepper. Cook for just 1 to 2 minutes, stirring the whole time — the shrimp will finish cooking with the tomatoes, so don't overdo it here.
- 4
Add the tomatoes
Stir in the diced tomatoes and cook until they're soft and almost all the juices have cooked off, about 5 minutes. A dry-ish filling is the goal — too much liquid and your tortillas go soggy. Taste, adjust the salt, and turn off the heat.
- 5
Stir in the crema
Pull the skillet off the stove and stir in the Mexican crema. Make sure the crema is at room temperature so it doesn't curdle. Mix well and set the filling aside.
- 6
Build the tacos
Preheat a nonstick skillet or comal over medium heat and coat it with a little butter or oil. Lay down a tortilla, top it with a handful of shredded cheese, and let it start to melt. Spoon a generous portion of the shrimp mixture onto one half and fold the tortilla into a half-moon.
- 7
Crisp and serve
Cook the folded taco for a few seconds so it seals shut like a quesadilla, then flip it with a spatula and cook the other side until it's slightly crispy and charred in spots. Serve immediately with your favorite salsa and a big squeeze of lime.
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Tacos Gobernador (Cheesy Shrimp Tacos)
Created by: TacoEveryDay
Ingredients
- 1 lb shrimp
- 1 poblano pepper
- 1 white onion
- 2 tomatoes
- 1 garlic clove
- 2 tbsp olive oil
- 2 tbsp butter
- 3 tbsp Mexican crema
- salt and pepper, to taste
- 12 corn tortillas
- 2 1/4 cup Oaxaca cheese
Instructions
- Prep everything firstPeel and clean the shrimp, then cut them into bite-size pieces. Cut the poblano into thin strips, slice the onion, dice the tomatoes, mince the garlic, and shred the cheese. This filling moves fast once the pan is hot, so have it all ready.
- Saute the peppers and onionsHeat the olive oil and butter in a large skillet over medium-high heat. Add the poblano strips and saute for about 3 minutes. Add the onions, drop the heat to medium-low, and stir for about 5 minutes until everything is soft and translucent.
- Cook the shrimpAdd the shrimp and garlic to the skillet and season with salt and pepper. Cook for just 1 to 2 minutes, stirring the whole time — the shrimp will finish cooking with the tomatoes, so don't overdo it here.
- Add the tomatoesStir in the diced tomatoes and cook until they're soft and almost all the juices have cooked off, about 5 minutes. A dry-ish filling is the goal — too much liquid and your tortillas go soggy. Taste, adjust the salt, and turn off the heat.
- Stir in the cremaPull the skillet off the stove and stir in the Mexican crema. Make sure the crema is at room temperature so it doesn't curdle. Mix well and set the filling aside.
- Build the tacosPreheat a nonstick skillet or comal over medium heat and coat it with a little butter or oil. Lay down a tortilla, top it with a handful of shredded cheese, and let it start to melt. Spoon a generous portion of the shrimp mixture onto one half and fold the tortilla into a half-moon.
- Crisp and serveCook the folded taco for a few seconds so it seals shut like a quesadilla, then flip it with a spatula and cook the other side until it's slightly crispy and charred in spots. Serve immediately with your favorite salsa and a big squeeze of lime.