In the event you suppose seafood and cheese don’t combine, these unbelievable shrimp tacos will change your thoughts.
Tacos gobernador, or “governor’s tacos,” are a contemporary Mexican basic. A mix of shrimp and melty cheese is tucked inside tortillas that then are folded and cooked like a quesadilla.
The tacos are stated to have originated within the coastal state of Sinaloa, supposedly in honor of the governor within the late Eighties. The filling may be so simple as sautéed chopped shrimp with garlic, contemporary cheese and inexperienced peppers. However on this recipe from our e book “Prepare dinner What You Have,” which pulls on pantry staples to assemble simple, weeknight meals, we enhance their taste with half a cup of contemporary cilantro and pickled jalapeños.
Shredded mozzarella gives the melty consistency we have been searching for, in addition to a gentle taste that doesn’t overpower the delicate pure sweetness of the shrimp. The recipe requires medium shrimp, however since they’re chopped, you should utilize giant or extra-large — no matter is most handy.
In the event you favor corn tortillas over flour, swap them in if you happen to like, although you’ll have to warmth them earlier than including the filling so that they don’t break when folded. Simply pop them within the scorching skillet for just a few seconds per facet till pliable.
Shrimp and Cheese Tacos (Tacos Gobernador)
Begin to end: 40 minutes
Servings: 4
1 pound medium (41 to 50 per pound)
shrimp, peeled, deveined (tails eliminated), reduce into ¾-inch items and patted dry (see headnote)
Kosher salt and floor black pepper
3 tablespoons grapeseed or different impartial oil, divided
1 small white OR yellow onion, halved and thinly sliced
1 inexperienced bell pepper OR poblano chili, stemmed, seeded and thinly sliced
3 medium garlic cloves, thinly sliced
8 ounces mozzarella cheese, shredded (2 cups)
½ cup chopped contemporary cilantro, plus extra to serve
3 tablespoons pickled jalapeños, chopped, plus 1 tablespoon brine
Eight 6-inch flour OR corn tortillas (see headnote)
Season the shrimp with ½ teaspoon every salt and pepper; put aside. In a 12-inch nonstick skillet over medium, warmth 1 tablespoon oil till shimmering. Add the onion, bell pepper and ½ teaspoon salt; prepare dinner, stirring sometimes, till the greens start to brown, 8 to 10 minutes. Add the garlic and shrimp, then prepare dinner, stirring sometimes, till the shrimp flip opaque, 2 to three minutes.
Switch the combination to a big bowl; wipe out and reserve the skillet. Stir within the cheese, cilantro and pickled jalapeños and their brine into the shrimp combination. Style and season with salt and pepper. Divide the filling evenly among the many tortillas (about ½ cup every) and unfold it to cowl half of every tortilla. Fold the unfilled sides over and press.
In the identical skillet over medium-high, warmth 1 tablespoon oil till shimmering. Add 4 of the tacos and prepare dinner till golden brown on the bottoms, about 2 minutes. Utilizing a large spatula, flip the tacos and prepare dinner, adjusting the warmth as wanted, till browned on the second sides, one other 2 to three minutes. Switch to a platter.
Prepare dinner the remaining tacos in the identical approach utilizing the remaining 1 tablespoon oil. Serve sprinkled with further cilantro.
Non-obligatory garnish: Lime wedges OR guacamole OR bitter cream OR a mixture
Get extra recipes and dinner concepts from The Washington Occasions meals part.
