Recipe courtesy of Marcela Valladolid
Classic Shrimp Gobernador Tacos
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 186
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 86 mg
- Sodium
- 478 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 186
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 86 mg
- Sodium
- 478 mg
Ingredients
Directions
- In a large heavy saucepan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the tomatoes and bell pepper and cook for 3 minutes. Add the shrimp and cook for 3 minutes. Stir in the tomato puree, oregano, bay leaf, and smoked paprika. Cook for another 3 minutes. Season with salt and pepper, to taste. Remove the pan from the heat and set aside. Remove the bay leaf and discard.
- Heat a large heavy skillet over medium-high heat. Lay 2 tortillas, flat on the bottom of the pan, side by side. Put a small mound of cheese on 1 side of each tortilla. Wait until the cheese melts slightly, about 1 minute, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over into half-moon shapes and cook to melt the cheese completely, another 1 to 2 minutes. Transfer to a platter and keep warm.
- Repeat with the remaining tortillas, cheese, and shrimp mixture. Arrange the tacos on a serving platter and serve with lime wedges and hot sauce on the side.
- *Cook's Note: Use only the outer part of the tomatoes without seeds.
