Recipe courtesy of
Jacqueline Tris
for
Food Network Kitchen
Recipe courtesy of
Jacqueline Tris
for
Food Network Kitchen
Watch how to make this recipe.
Tacos Gobernador
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 12 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 180
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 85 mg
- Sodium
- 261 mg
These tacos gobernador are a celebration of coastal comfort and bold flavor. Born in the seafood-rich Mexican state of Sinaloa, “governor’s tacos” pair buttery shrimp with poblano chiles and tomato in a deeply savory sauce. In a delicious cross between a taco and a quesadilla, the tortillas are stuffed with the shrimp mixture and plenty of cheese, then griddled until the edges crisp and the center turns irresistibly melty. The result is a dish that combines sweet seafood with the gentle heat of chiles for a taste that perfectly channels Mexico’s Pacific coast.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 12 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 180
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 85 mg
- Sodium
- 261 mg
Ingredients
Filling:
Tacos:
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Directions
- For the filling: Melt the butter in a medium nonstick skillet over medium heat. Add the onion and poblanos and cook until the onions are slightly translucent, 2 to 3 minutes. Add the garlic, tomatoes and serrano chiles, if using, and continue tossing and cooking until the vegetables soften, 2 to 3 minutes longer. Add the tomato paste, Maggi and oregano and cook until the tomato paste is incorporated into the vegetables, about 1 minute longer.
- Add the shrimp and season with salt and pepper to taste. Cook, tossing, until the shrimp are cooked through, 3 to 5 minutes. Remove from heat, add the cilantro and toss to incorporate.
- For the tacos: Heat a large nonstick skillet or comal over medium-low heat. Melt 1/2 tablespoon butter on the pan. Place 3 corn tortillas in the pan and heat, flipping once, until the tortillas are pliable, about 30 seconds. Add about 2 tablespoons of shredded cheese to the center of each tortilla in the pan, then add about 1/4 cup of shrimp filling. Using a fish spatula, fold the tacos over and let the tortilla crisp and cheese melt, 1 to 2 minutes per side. Remove from the pan. Continue cooking batches to make 12 tacos. Serve immediately along with cut limes and salsa.
Cook’s Note
Worcestershire sauce or soy sauce can also be used as a substitute for Maggi Seasoning. If you can’t find small shrimp, you can also use 1 pound of 16/20 and cut them in half before cooking them. In addition to queso Chihuahua or queso quesadilla, you could also use queso Oaxaca, shredded Monterey Jack cheese or even shredded mozzarella.
