Tacos Gobernador
Tacos Gobernador
Ingredients
For the Shrimp and Vegetable Filling
- 1 pound shrimp, peeled and deveined
- 3 tablespoons butter, divided
- 1 teaspoon olive oil
- 1/2 yellow onion, finely chopped
- 2 serrano peppers, chopped, seeds removed if desired
- 2 tomatoes, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly and Serving
- 8 corn tortillas
- 2 cups shredded cheese, such as Oaxaca, Monterey Jack, or a Mexican blend
- 1 lime, cut into wedges, for serving
- 1/4 cup fresh cilantro, chopped, for serving
Instructions
- 1
Prepare the vegetables: Finely chop the 1/2 onion. Chop the 2 serrano peppers, removing the seeds if you prefer less heat. Chop the 2 tomatoes.
⏱️ 10 min
- 2
Cook the shrimp: Place a large pan or skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil to the pan. Once the butter is melted and sizzling, add the peeled and deveined shrimp. Sauté the shrimp until they are cooked through and turn pink, about 1 to 2 minutes per side. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min
- 3
Sauté the vegetables: Add another 1 tablespoon of butter to the same pan. Add the chopped onions and serrano peppers. Sauté until the onions are translucent, stirring occasionally, about 5 minutes. Add the chopped tomatoes to the pan. Season with salt and pepper to taste. Cook the vegetables until they soften and the liquid from the tomatoes has reduced slightly, creating a saucy consistency, about 5 to 7 minutes.
⏱️ 12 min
- 4
Combine shrimp and vegetables: Return the cooked shrimp to the pan with the sautéed vegetables. Stir to combine all ingredients, ensuring the shrimp are coated in the vegetable mixture. Remove the pan from the heat.
⏱️ 3 min
- 5
Assemble and griddle the tacos: Heat a separate griddle or flat pan over medium heat. Place one corn tortilla on the griddle. Sprinkle a generous amount of shredded cheese (about 1/4 cup) over half of the tortilla. Once the cheese begins to melt, add a spoonful of the shrimp and vegetable mixture over the melting cheese. Fold the other half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula to ensure good contact with the griddle. Cook the taco on both sides until the tortilla is crispy and golden brown, and the cheese is fully melted and slightly browned at the edges, about 2 to 3 minutes per side. Repeat for the remaining tacos, adding the remaining 1 tablespoon of butter to the griddle as needed.
⏱️ 18 min
- 6
Serve: Remove the cooked taco from the griddle. Serve the Tacos Gobernador immediately, garnished with fresh lime wedges and chopped cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tacos Gobernador
For the Shrimp and Vegetable Filling
- 1 pound shrimp, peeled and deveined
- 3 tablespoons butter, divided
- 1 teaspoon olive oil
- 1/2 yellow onion, finely chopped
- 2 serrano peppers, chopped, seeds removed if desired
- 2 tomatoes, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly and Serving
- 8 corn tortillas
- 2 cups shredded cheese, such as Oaxaca, Monterey Jack, or a Mexican blend
- 1 lime, cut into wedges, for serving
- 1/4 cup fresh cilantro, chopped, for serving
Instructions
- 1
Prepare the vegetables: Finely chop the 1/2 onion. Chop the 2 serrano peppers, removing the seeds if you prefer less heat. Chop the 2 tomatoes.
⏱️ 10 min - 2
Cook the shrimp: Place a large pan or skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil to the pan. Once the butter is melted and sizzling, add the peeled and deveined shrimp. Sauté the shrimp until they are cooked through and turn pink, about 1 to 2 minutes per side. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min - 3
Sauté the vegetables: Add another 1 tablespoon of butter to the same pan. Add the chopped onions and serrano peppers. Sauté until the onions are translucent, stirring occasionally, about 5 minutes. Add the chopped tomatoes to the pan. Season with salt and pepper to taste. Cook the vegetables until they soften and the liquid from the tomatoes has reduced slightly, creating a saucy consistency, about 5 to 7 minutes.
⏱️ 12 min - 4
Combine shrimp and vegetables: Return the cooked shrimp to the pan with the sautéed vegetables. Stir to combine all ingredients, ensuring the shrimp are coated in the vegetable mixture. Remove the pan from the heat.
⏱️ 3 min - 5
Assemble and griddle the tacos: Heat a separate griddle or flat pan over medium heat. Place one corn tortilla on the griddle. Sprinkle a generous amount of shredded cheese (about 1/4 cup) over half of the tortilla. Once the cheese begins to melt, add a spoonful of the shrimp and vegetable mixture over the melting cheese. Fold the other half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula to ensure good contact with the griddle. Cook the taco on both sides until the tortilla is crispy and golden brown, and the cheese is fully melted and slightly browned at the edges, about 2 to 3 minutes per side. Repeat for the remaining tacos, adding the remaining 1 tablespoon of butter to the griddle as needed.
⏱️ 18 min - 6
Serve: Remove the cooked taco from the griddle. Serve the Tacos Gobernador immediately, garnished with fresh lime wedges and chopped cilantro.
⏱️ 2 min