Mexican cuisine · Fish & Seafood

Tacos Gobernador

Sautéed shrimp with poblano and tomato, toasted golden brown in corn tortillas with melted cheese.

Ingredients · for 4 servings

• 500 g raw shrimp (peeled)
• 2 poblano chiles (or 2 green bell peppers)
• 3 ripe tomatoes
• 1 white onion
• 250 g cheese (Oaxaca-style, or young gouda + mozzarella)
• 12 corn tortillas
• 2 tbsp butter
• 1 tsp dried oregano
• 2 limes
• Salt, pepper

Instructions

1. Char the poblano chiles under the broiler or over a gas flame for 8–10 min. until blackened all over, sweat covered for 10 min., then peel, seed and cut into strips.
2. Cut the shrimp into 1 cm pieces, finely dice the onion, seed and dice the tomatoes, and coarsely grate the cheese.
3. Heat the butter in a pan and sauté the onion until translucent for 3–4 min., then add the tomatoes and oregano and reduce uncovered for 5 min. until thick.
4. Add the shrimp and poblano strips and cook for just 2–3 min. until the shrimp are barely opaque; season generously with salt and pepper.
5. Heat a dry pan, place one tortilla at a time in it, sprinkle with cheese, add 2 tbsp of the shrimp filling and fold over.
6. Toast the tacos for 2 min. per side until golden and the cheese is stretchy and melted, and serve immediately with lime wedges.