Ingredients
For the Shrimp & Sauté:
- Shrimp: 1 lb large shrimp (approx. 21-25 count), peeled, deveined, tails removed, and roughly chopped into bite-sized pieces (about ½ to ¾ inch)
- Olive Oil or Butter: 2 tablespoons (butter adds richness)
- Onion: 1 medium white or yellow onion, finely chopped
- Garlic: 3-4 cloves garlic, minced
- Poblano Pepper: 1 large poblano pepper, stemmed, seeded, and finely chopped (or substitute 1 green bell pepper + ½ jalapeño/serrano for heat)
- Optional Heat: ½ – 1 serrano or jalapeño pepper, finely minced (adjust to your spice preference, omit if desired)
- Tomato: 1 medium Roma tomato, finely chopped (optional, adds moisture and slight acidity)
- Salt: ½ teaspoon kosher salt (or to taste)
- Black Pepper: ¼ teaspoon freshly ground black pepper (or to taste)
- Optional Seasoning: Pinch of Mexican oregano or cumin (about ¼ teaspoon)
For the Creamy Cheese Element & Assembly:
- Cheese: 1 ½ cups shredded melting cheese – Oaxaca, Asadero, Monterey Jack, mild cheddar, or a Mexican blend work well. Avoid pre-shredded if possible, as it contains anti-caking agents that can affect melting.
- Cream Cheese: 2 ounces (¼ block) cream cheese, softened (or substitute ¼ cup Mexican crema or heavy cream)
- Corn Tortillas: 8-10 good quality corn tortillas
- Optional Cilantro: ¼ cup fresh cilantro, chopped (for mixing in or garnish)
Instructions
- Prep Your Ingredients: Ensure all your vegetables (onion, garlic, peppers, tomato if using) are finely chopped. Have the shrimp peeled, deveined, and chopped. Have the cheese shredded and the cream cheese softened. Chop the cilantro if using. This mise en place makes the cooking process smooth and fast.
- Sauté the Aromatics: Heat the olive oil or butter in a large skillet or frying pan over medium heat. Once shimmering or melted, add the chopped onion and poblano pepper (and serrano/jalapeño if using). Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Add Garlic and Tomato: Stir in the minced garlic and cook for about 1 minute more, until fragrant. Be careful not to burn the garlic. If using the chopped tomato, add it now and cook for another 2-3 minutes, allowing some moisture to evaporate.
- Cook the Shrimp: Add the chopped shrimp to the skillet. Season with salt, pepper, and optional oregano/cumin. Cook, stirring frequently, for about 2-4 minutes, just until the shrimp turn pink and opaque. Crucial: Do not overcook the shrimp at this stage, as they will cook slightly more during the final taco assembly.
- Make it Creamy: Reduce the heat to low. Add the softened cream cheese (or crema/heavy cream) to the skillet. Stir gently until the cream cheese melts and combines with the shrimp and vegetable mixture, creating a creamy sauce that coats everything. If the mixture seems too thick, you can add a tablespoon of milk or water to loosen it slightly.
- Stir in Cilantro (Optional): If you want cilantro incorporated into the filling, stir in most of the chopped cilantro now, reserving some for garnish. Remove the skillet from the heat.
- Warm the Tortillas: Heat the corn tortillas until they are soft and pliable. You can do this a few ways:
- Comal/Dry Skillet: Heat them one by one on a hot, dry skillet or comal for about 30 seconds per side.
- Microwave: Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds.
- Direct Flame (Carefully!): Briefly heat over an open gas flame using tongs, flipping constantly, for a slight char.
Keep warmed tortillas covered in a clean kitchen towel or tortilla warmer.
- Assemble the Tacos: Working relatively quickly while the filling is warm:
- Lay a warm tortilla flat.
- Sprinkle a layer of shredded cheese (about 2-3 tablespoons) over one half of the tortilla.
- Spoon a generous portion of the creamy shrimp mixture over the cheese.
- Fold the other half of the tortilla over the filling, pressing gently.
- Grill/Fry the Tacos: You have a couple of options here for the final, glorious step:
- Skillet Method (Most Common): Wipe out the skillet you used earlier (or use a separate clean one or griddle). Add a tiny bit more oil or butter if desired (optional, for extra crispiness) over medium heat. Carefully place 2-3 folded tacos in the skillet. Cook for 2-4 minutes per side, until the tortilla is golden brown and slightly crispy, and the cheese inside is completely melted and gooey. Use a spatula to flip them carefully.
- Grill Method: If using an outdoor grill or grill pan, brush the outsides of the folded tacos lightly with oil. Grill over medium heat for a few minutes per side until grill marks appear and the cheese is melted.
- Serve Immediately: Transfer the hot, cheesy Tacos Gobernador to plates. Serve immediately while they are hot and the cheese is perfectly melty. Garnish with extra cilantro and serve with lime wedges, your favorite salsas, and guacamole on the side.
Nutrition
- Serving Size: one normal portion
- Calories: 450-600