Tacos Gobernador (gf) Recipe

Marinate shrimp

In a bowl combine ancho chili powder, ground cumin, smoked paprika, minced garlic, lime juice, olive oil, salt and black pepper. Add the shrimp and toss to coat. Marinate in the refrigerator for 15–20 minutes while preparing vegetables.

Roast poblanos

Preheat broiler or gas flame. Place whole poblano peppers on a baking sheet under the broiler or directly on a gas burner, turning occasionally, until skins are blackened and blistered on all sides (8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam; this loosens the skins.

Peel and seed poblanos

When cool enough to handle, peel off the charred skins with your fingers or a towel. Slice open, remove stems and seeds, and cut into 1/4–1/2" strips. Reserve.

Pan-roast tomato & onion

While poblanos steam, heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Halve the tomato and quarter the onion. Sear cut-side down until charred and softened (4–6 minutes). Remove and roughly chop both; set aside. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Sauté vegetables

Add remaining 1 tablespoon oil to the same skillet over medium heat. Add chopped onion, chopped tomato and sliced poblano strips. Cook, stirring, until softened and some edges brown, about 4–5 minutes. Taste and adjust seasoning as needed.

Cook shrimp

Heat a clean skillet over medium-high heat. Add the marinated shrimp in a single layer (discard excess marinade). Cook 1.5–2 minutes per side until pink and opaque. Remove from heat and chop into 1/2" pieces if desired for easier taco assembly. Add shrimp to the sautéed vegetables and toss to combine, warming together for 30–60 seconds.

Combine with cheeses

Reduce heat to low. Add shredded asadero, Chihuahua and Oaxaca cheeses to the shrimp-vegetable mixture and stir until the cheeses melt and become cohesive (about 1–2 minutes). If needed, add 1 tablespoon butter or oil to help melting. Remove from heat.

Warm tortillas

Warm corn tortillas on a dry skillet or comal over medium heat for about 20–30 seconds per side, or wrap in a damp towel and microwave 20–30 seconds. Keep tortillas covered to stay warm.

Assemble tacos

Divide the cheesy shrimp and poblano mixture among 8 warmed corn tortillas (about 2 small tacos per person). Top each with chopped cilantro and a drizzle of crema if using. Serve with lime wedges for squeezing.

Optional finishing

For a golden exterior, heat 1 tsp oil or butter in a skillet, place a filled taco seam-side down and press gently, cooking until the tortilla edge is crisp and cheese is sealed, about 30–45 seconds per side. Serve immediately.