Entree: Mexico – Sinaloa & Pacific Coast – Tacos Gobernador (Sinaloan-style tacos of sautéed shrimp with roasted poblano pepper and melted cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined (about 16–20 shrimp)
- 1 large poblano pepper (about 6 oz/170 g), roasted, peeled, seeded, and sliced
- 1 medium onion (about 5 oz/140 g), thinly sliced
- 1 medium tomato (about 5 oz/140 g), diced
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic (about 6 g), minced
- 1/4 cup (60 ml) dry white wine
- 1 cup (113 g) shredded Oaxaca or Monterey Jack cheese
- 8 small flour tortillas (6-inch/15 cm)
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) fresh cilantro, chopped
- Kosher salt and freshly ground black pepper
- Sliced avocado and extra lime wedges for serving (optional)

Instructions

1. Char the poblano over a gas flame or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap for 10 minutes, then peel, seed, and slice into strips.
2. Pat the shrimp dry and season lightly with salt and pepper.
3. In a large skillet, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) vegetable oil over medium-high heat. Add the shrimp and cook 1–2 minutes per side until just pink and opaque. Remove shrimp to a plate and set aside.
4. In the same skillet, add the remaining butter and oil. Sauté the sliced onion until softened, about 4 minutes. Add the minced garlic and cook 30 seconds more.
5. Add the diced tomato and sliced poblano to the pan and cook 2–3 minutes to combine. Pour in the white wine and simmer until mostly reduced, about 2 minutes.
6. Return the shrimp to the skillet, stir to combine, then sprinkle the shredded cheese evenly over the mixture. Cover briefly until the cheese melts, about 1–2 minutes.
7. Warm the tortillas in a dry skillet or on a comal, then fill each tortilla with the shrimp and poblano mixture. Drizzle with lime juice and garnish with chopped cilantro, avocado slices, and extra lime wedges.
8. Serve immediately while hot and cheesy.