Classic Shrimp Gobernador Tacos

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 8 servings
Save Recipe

Ingredients

1 tablespoon olive oil

1 small white onion, minced

2 tomatoes, chopped*

1 green bell pepper, stemmed, seeded, and diced

1 pound shrimp, peeled and deveined, chopped

1 cup canned tomato puree

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper

8 corn tortillas

1/2 cup shredded Oaxaca or mozzarella cheese

Lime wedges, for serving

Hot sauce, for serving (recommended: Tapatio)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. *Cook's Note: Use only the outer part of the tomatoes without seeds.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Shrimp Tacos

Shrimp Boil

Sauteed Shrimp

Baked Shrimp Scampi

Shrimp Salad

Cajun Shrimp and Rice

Roasted Shrimp Cocktail

Penne with Shrimp and Herbed Cream Sauce

🤤 More Drool-Worthy Recipes