Crispy Shrimp and Poblano Tacos — Tacos Gobernador
Sinaloan griddled tacos of shrimp cooked with poblano, onion, and tomato folded into corn tortillas with melted Oaxaca cheese, crisped on the pan and finished with lime.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g shrimp dry, season with 0.5 tsp salt, pepper, and paprika. Stem and seed 2 poblanos, cut into thin strips. Thinly slice 60g onion, mince 2 garlic cloves, finely chop 200g tomato (about 2 medium). Shred 160g queso Oaxaca, chop 4 tbsp cilantro.
Saute
Heat 2 tbsp oil and 2 tbsp butter in a large heavy skillet over medium-high heat 1 minute until foaming. Add poblanos and onion, cook 4–5 minutes stirring occasionally until softened and lightly charred. Add garlic, tomato, 0.5 tsp oregano, and 0.5 tsp salt; cook 2 minutes stirring until tomato collapses.
Sear
Push vegetables to one side. Add shrimp to cleared side, sear over medium-high heat 90 seconds. Toss with vegetables, cook 90 seconds more until shrimp turn opaque. Transfer filling to a plate.
Crisp 1
Wipe pan clean. Warm 1 tortilla over medium heat 15 seconds. Sprinkle 1/4 of the queso Oaxaca evenly across, cook 1 minute until melted and bubbling. Spoon 1/4 of the filling onto one side, fold over to enclose.
Crisp 2
Cook the folded taco over medium heat 90 seconds per side until crisp and golden brown on both faces. Transfer to plate. Repeat with remaining 3 tortillas, filling, and cheese (4 tacos total).
Plate
Cut each folded taco in half, top with cilantro, and serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.