Governor Shrimp Tacos

Governor Shrimp Tacos
Print Recipe
6 to 8 tacos Tacos Gobernador de Camarón
Ingredients
  • 4 tablespoons unsalted butter
  • 1 1/2 white onion slivered
  • 2 poblano chiles stemmed, seeded, slivered
  • 5 garlic cloves finely chopped
  • 2 ripe Roma tomatoes cored, seeded, slivered
  • 3 tablespoons sauce from chipotles in adobo
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 1/2 pounds (about 11-15) shelled large shrimp cut into large chunks
  • 3 cups shredded Oaxaca, mozzarella, asadero or Muenster cheese
  • 6 to 8 flour or corn tortillas
  • Sliced avocado for garnish
  • 1 Sliced Chile Manzano mixed with the juice of a lime,
  • 1/4 red onion slivered and salt to taste
To Prepare
  • Heat the butter in a large nonstick skillet set over medium-high heat. Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from the chipotles in adobo, tomato paste, Worcestershire sauce, salt and pepper. Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes. Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.
  • On a preheated comal set over low heat, heat the tortillas on both sides for a minute. Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.
  • Serve with sliced avocado and Manzano chiles and onion.
Ingredients
  • 4 tablespoons unsalted butter
  • 1 1/2 white onion slivered
  • 2 poblano chiles stemmed, seeded, slivered
  • 5 garlic cloves finely chopped
  • 2 ripe Roma tomatoes cored, seeded, slivered
  • 3 tablespoons sauce from chipotles in adobo
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 1/2 pounds (about 11-15) shelled large shrimp cut into large chunks
  • 3 cups shredded Oaxaca, mozzarella, asadero or Muenster cheese
  • 6 to 8 flour or corn tortillas
  • Sliced avocado for garnish
  • 1 Sliced Chile Manzano mixed with the juice of a lime,
  • 1/4 red onion slivered and salt to taste
To Prepare
  • Heat the butter in a large nonstick skillet set over medium-high heat. Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from the chipotles in adobo, tomato paste, Worcestershire sauce, salt and pepper. Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes. Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.
  • On a preheated comal set over low heat, heat the tortillas on both sides for a minute. Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.
  • Serve with sliced avocado and Manzano chiles and onion.

18 comments on “Governor Shrimp Tacos

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  1. Pati, I’ve made these several times since watching this episode and enjoyed them immensely. Can you advise the alternatives you recommend to poblano peppers (they are not always available at my grocery store and my solution is selecting peppers with similar Scoville ratings)? Also is there a recipe you recommend to make an adobo sauce separately, I don’t yet have a use for the chipotles and would prefer to make a batch of sauce to use (and freeze any excess).

  2. Pati, you are the best! Saw this recipe on Create and knew I had to make it. Super easy and delicious. Love how the flavors come together. I can’t wait to make it for friends!!

  3. Thank you for the recipe. Made it tonight and everyone liked it. Careful with the manzanos, they can be really hot! Fantastic flavor all the ingredients put together. My family used to have a beach house south of Mazatlan (next door was the vacation house of Juan Millán, governor of Sinaloa in the late 90s). Have great memories of the food and drink while vacationing in Mexico. Thanks again!!!

  4. I enjoyed your cooking show. But why talk about the wall! Mexico and the USA are two different countries. They are supposed to have a border, no? So please leave out the wall and show us your delicious recipes. Mexican food is my favorite. El Paso Texas

    1. Thank you for tuning in, and I’m so glad to hear that Mexican food is your favorite. I appreciate your suggestion and comments.

    1. Oh I’m so happy to have introduced you to chipotles in adobo, Julie and James…so many amazing things can be made with them!