Cheesy Shrimp Tacos
Featuring succulent sautéed shrimp, onion, poblano chile and melty cheese, these crispy, cheesy tacos — a take on tacos gobernador — veer toward quesadilla territory. Their roots can be traced back to Los Arcos, a revered Mazatlán seafood restaurant where tacos gobernador were created for a visit from the governor of Sinaloa in the early 1990s. The dish evolved over time, and today, variations abound: Ingredients can include herbs like oregano or cilantro; fresh tomato or paste; other chiles, like serrano or chipotle; flour or corn tortillas. The tacos may be grilled over an open flame or crisped in a skillet. In this version, garlic and Worcestershire sauce add zing. Pair with a favorite salsa, hot sauce and lime and adjust as you like; these tacos are customizable yet consistently tantalizing.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons unsalted butter
- 1poblano chile, diced
- ½medium yellow or white onion, diced
- Salt and pepper
- 2garlic cloves, chopped roughly
- 2teaspoons Worcestershire sauce
- ¾pound peeled and deveined shrimp, chopped
- Olive oil or oil of your choice, for crisping tacos
- 8to 10 (5- to 6-inch) corn or flour tortillas
- 6ounces queso Oaxaca, queso Chihuahua or Monterey Jack, grated
- Lime wedges, hot sauce and salsa, for serving
Instructions
Step 1
Melt the butter in a large skillet over medium-high. Add the poblano, onion and a pinch of salt, and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and Worcestershire sauce, and once fragrant, about 30 seconds, turn the heat down to medium.Step 2
Stir in the shrimp, season with salt and pepper, and cook, stirring often until just cooked through, 2 to 3 minutes. Remove from heat, transfer shrimp mixture to a plate and wipe the skillet clean.Step 3
In the same skillet, pour enough olive oil (about 1 tablespoon) to leave a light slick on the bottom and heat over medium. Place 2 to 3 tortillas (whatever comfortably fits flat) in the pan, sprinkle cheese over and place a spoonful of shrimp mixture over the top. Cook, open-faced, rotating the tortilla to evenly cook the bottom, until the cheese is melted and the bottom is golden, about 3 minutes, fold in half and transfer to a plate. Repeat with more olive oil and the remaining tortillas, cheese and shrimp filling. Serve immediately.