Tacos Gobernador Cheesy Shrimp Tacos

Ingredients

• 3 tablespoons Unsalted Butter (melted)
• 3 cloves Garlic (minced)
• 0.5 medium White Onion (diced)
• 1 piece Poblano Pepper (seeded and minced)
• 2 pieces Roma Tomatoes (diced)
• 1 pound Raw Shrimp (peeled, deveined, cut into bite‑size pieces)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 0.5 cup Sour Cream (full‑fat)
• 2 tablespoons Chipotle Peppers in Adobo Sauce (finely chopped)
• 2 tablespoons Vegetable Oil (for frying tortillas)
• 12 pieces Small Flour Tortillas (6‑inch, can use corn tortillas for gluten‑free)
• 1 cup Monterey Jack Cheese (shredded; melts well)
• 0.25 cup Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare All Ingredients

   Mince the garlic, dice half a white onion, seed and mince the poblano pepper, dice the Roma tomatoes, and cut the peeled shrimp into bite‑size pieces. Set everything aside.

   Time: PT10M

2. Sauté Aromatics

   Heat the skillet over low‑medium heat, melt 3 Tbsp butter, then add the minced garlic, diced onion, and minced poblano. Sauté, stirring occasionally, for about 3 minutes until softened and fragrant.

   Time: PT5M

   Temperature: medium

3. Add Tomatoes

   Stir in the diced Roma tomatoes and cook for an additional 3 minutes, allowing them to break down slightly.

   Time: PT3M

   Temperature: medium

4. Cook Shrimp

   Add the shrimp pieces, season with salt and freshly ground black pepper, stir to combine, cover the skillet, and cook for about 5 minutes until the shrimp turn pink and are just cooked through.

   Time: PT5M

   Temperature: medium

5. Finish the Filling

   Stir in ½ cup sour cream and 2 Tbsp chopped chipotle peppers in adobo sauce. Mix well, taste and adjust salt if needed, then cover, reduce heat to low, and let simmer for 2 minutes without boiling.

   Time: PT2M

   Temperature: low

6. Crisp the Tortillas and Assemble

   In a clean skillet, heat 2 Tbsp vegetable oil over medium‑high heat. Quickly fry each tortilla for about 15 seconds per side until just pliable, then sprinkle shredded Monterey Jack cheese on one half, add a generous spoonful of the shrimp filling, top with more cheese, fold the tortilla over, and press lightly. Cook another 30 seconds until the tortilla is golden and the cheese melts.

   Time: PT5M

   Temperature: medium-high

7. Garnish and Serve

   Transfer the tacos to a serving platter, sprinkle chopped cilantro over the top, and serve immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

218

Protein

10 g

Carbohydrates

10 g

Fat

6 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Olive oil, Margarine
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of White Onion: Yellow onion
• Instead of Poblano Pepper: Anaheim pepper, Jalapeño (less sweet)
• Instead of Roma Tomatoes: Vine‑ripe tomatoes
• Instead of Raw Shrimp: Scallops, Firm white fish cubes
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Sour Cream: Greek yogurt, Creme fraiche
• Instead of Chipotle Peppers in Adobo Sauce: Chipotle powder (1 tsp), Smoked paprika + cayenne
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Small Flour Tortillas: Corn tortillas
• Instead of Monterey Jack Cheese: Mozzarella, Mild cheddar
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Measuring Spoons
• Grater (optional) (optional)
• Plate or Serving Platter

Critical Steps — Do Not Skip

• Sauté aromatics without burning the garlic.
• Cook shrimp just until pink; overcooking makes them rubbery.
• Add sour cream and chipotle on low heat to avoid curdling.
• Fry tortillas just enough to become golden and crispy before folding.

Chef Tips from the Video

• Use fresh chipotle peppers in adobo for authentic smoky heat.
• Add a squeeze of lime juice to the filling for extra brightness.
• If you like extra crunch, sprinkle a pinch of toasted pepitas on top.

Troubleshooting

Storage

Refrigerator: Store the shrimp filling in an airtight container for up to 2 days. Reheat gently over low heat.

Freezer: The filling freezes well for up to 1 month. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave assembled tacos at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the shrimp filling up to step 5 and refrigerate; reheat gently before assembling tacos.
• Grate the cheese ahead of time and store in a sealed container.

Frequently Asked Questions