If you think all tacos are the same, then you’ve got to try this recipe. Tacos de Gobernador is an unforgettable combo of juicy shrimp, strips of roasted poblano peppers, and plenty of cheese. As with many recipes, there are other ingredients that people often include in their recipes, including smoked marlin. This taco style originated in Sinaloa and is quickly becoming a popular choice throughout the Southwest.
Every recipe is slightly different, but this one combines several flavors for a rich and savory taco that isn’t too heavy. To make eight tacos, you’ll need:
- Corn tortillas
- 8 ounces of deveined and peeled shrimp
- 2 poblano chiles, with stems and seeds removed, and cut into ¼” wide strips
- 1 clove of garlic, peeled and minced
- 1 onion, peeled and diced
- The juice of 3 limes
- 1 slice of bacon, chopped into small pieces
- 4 teaspoons of cooking oil
- 1 teaspoon of kosher salt
- 1 cup of Queso Asadero; if that’s not available, substitute Monterey Jack
- Have a few wedges of lime and some salsa to serve with the tacos
Turn the heat to medium-low and warm three of the teaspoons of oil. Cook the onion for five minutes. Then, add the garlic and cook for three minutes. Use lime juice to deglaze the pan if things dry out. After sautéing the onions and garlic, turn the heat up to medium and add the poblanos. Cook the poblano strips thoroughly — around ten minutes.
While the poblanos are cooking, heat one teaspoon of oil in a separate pan. Warm each tortilla for around 20 seconds on each side in the pan. This step will give them a golden color and some flexibility. Place each tortilla between two towels to keep them warm and also remove any excess oil. This step is crucial to getting the restaurant flavor at home. It may not seem like a big deal, but you’ll notice the difference if you take the time to prep your tortillas this way.
After cooking the poblano strips for 10 minutes, add the lime juice into the pan. Then, add the diced bacon and crank the heat up to medium-high. Once the bacon begins to change color, you can add the shrimp and season the pan with salt. Stir to ensure the shrimp cooks evenly. After two to three minutes, the shrimp should be opaque and bright pink and white.
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Turn the heat to low, and add the cheese. Stir the cheese into the pan mixture until it has melted. Finally, it’s time to divide the mixture into each of the tortilla shells.
Serve with the wedges of lime and the salsa, and try to wait until they cool a bit before taking a bite!
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