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