Mexican Tacos Gobernador Recipe
This dish is a relatively recent addition to culinary traditions, named after a governor who had a particular fondness for the combination of shrimp and cheese. Variations of the recipe abound, with differences in spice levels and the occasional inclusion of smoked fish. Our recipe follows the classic "traditional" version, typically served with salsa or a slice of avocado.
Ingredients
- Shrimps (peeled and chopped in large chunks) – 1 lb
- Medium Sized Tomatoes (diced) – 3
- White onion – 1
- Poblano pepper (grilled, peeled and diced) – 1 large piece
- Garlic (minced) – 4 cloves
- Olive oil – 3 tbsp
- Key lime – 2
- Salt and pepper – to taste
- Monterey Jack Cheese (shredded) – 2 cups
- Corn Tortillas – 8 pieces
- Salsa verde (any of your choice for dipping)
Instructions
- In a pan over medium heat, add 2 tablespoons of olive oil and saute garlic, white onion, and poblano pepper for about 3 minutes.
- Add in the diced tomato and saute for another 3 minutes. Season it with some salt and pepper.
- After sauteing, add the shrimps, juice of one key lime, and a pinch of salt and pepper. Cook the shrimps until their colour is no longer translucent and turns pink. Do not overcook to avoid a rubbery texture.
- On a separate skillet, add in the remaining olive oil and place over the corn tortillas to heat it for about 30 seconds then flip it on the other side. After flipping, add in the shredded cheese.
- When the cheese is almost melting, add the sauteed shrimp mixture on one half of the tortilla then fold over the other side like a taco.
- Continue to warm it up until the cheese melts and the tortilla is almost crispy on the edges.
- Remove the tacos and best served warm with the remaining key lime and your choice of salsa verde.
Nutrition
Calories: 601kcalCarbohydrates: 34gProtein: 45gFat: 33gSaturated Fat: 14gCholesterol: 294mgSodium: 1594mgFiber: 6gSugar: 5g
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