Classic Shrimp Gobernador Tacos

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This was great! I used chicken cut into strips instead of shrimp and followed the other reviewers' suggestion of using 1/2 c of tomato sauce instead of 1 c and that was perfect. Nothing spilled out or ran over like the others are saying -- one note is not to overfill.

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This is was alright for me, I didn't care for the bellpepper taste but my son enjoyed it.

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I did not like this at all! Yes, there was too much sauce - when I made the tacos on the griddlepan as she did (fold them over all the stuff came out. It was better served on top of rice - that's how my husband ate it. I just LOVE her Mexican rice - I have made it many times and served it along with these tacos - with the frejoles it's actually a meal in itself. The taste was good but they are just not as easy to make as she made it seem.

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My family really liked this recipe. It has a lovely fresh flavor that is very different from the run of the mill ground beef taco. We followed the recipe exactly. Next time, I might cut back on the tomato puree because there appeared to be more sauce than it seemed there was on the show.

We will make this again.

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WOW, IF YOU WANT A DIFFERENT KIND OF TACO THIS IS THE ONE TO TRY, VERY EASY TO MAKE AND MY FAMILY RAVED ABOUT THEM, SO GLAD I TRIED THIS ONE, BE SURE TO USE CORN TORTILIAS, I CAN'T WAIT TO MAKE THEM AGAIN, THANK YOU!

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The flavors are so good in this, but the main issue with this is that the sauce is rather thin, so it turns into a mess on the plate. The tomato puree should cook for a little longer and then the shrimp should go in last in order to make a tighter sauce; that, or instead of tomato puree diced tomatoes should be used.

Messiness aside, this is quite good. We used fresh mozzarella as we didn't have any Oaxacan cheese and it melded perfectly with the tomato/shrimp mixture.