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–+ servings

Cheesy Shrimp Tacos Gobernador with Bell Peppers and Onions

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Smoky, cheesy shrimp tacos gobernador with roasted poblanos and chipotle. How to make shrimp tacos like a Mexican restaurant!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 1
Course: main dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp raw with tail and shell removed
  • 2 roma tomatoes medium
  • 1 onion large
  • 2 garlic cloves
  • 2 poblano pepper
  • 1-3 tablespoons chipotle adobo canned
  • 2 tablespoons butter unsalted
  • 1 teaspoon salt or to taste
  • black pepper to taste
  • 2 cups grated cheese chihuahua, mozzarella, Oaxaca, or any mild melty cheese
  • 8-10 corn tortillas

Method
 

  1. Roast the poblano peppers over a stove flame until completely charred, then place them in a sealed bag to steam for at least 15 minutes.
  2. Chop the vegetables while the peppers are steaming.
  3. Cut the onion into strips, dice the tomatoes, and mince the garlic; set them aside.
  4. Cut the shrimp into smaller pieces, such as halves or thirds depending on their size.
  5. Remove the peppers from the bag, peel off the charred skin, and discard the skin.
  6. Open the peppers to remove the seeds and stems, then cut the flesh into strips and set aside.
  7. Add 2 tablespoons of butter to a pan.
  8. Melt the butter, then add the sliced onion, tomato, and garlic and cook for 5 minutes.
  9. Add the shrimp, poblano strips, and at least 1 tablespoon of chipotle adobo sauce.
  10. Mix the ingredients and cook for 5 to 8 minutes until the shrimp are pink and cooked through, being careful not to overcook them.
  11. Turn off the heat and set the mixture aside.
  12. Heat a comal, griddle, or pan.
  13. Place a tortilla on the heated surface and top with approximately 1/4 cup of cheese.
  14. Add a portion of the shrimp mixture over the cheese and fold the tortilla in half.
  15. Flip the tortilla after 1 minute to cook the other side.
  16. Remove the tortilla from the heat and place it on a plate after another minute.
  17. Repeat the process until all of the shrimp mixture has been used.

Notes

Peeling Peppers: I find that placing the charred poblanos in a bowl covered with plastic wrap works just as well as a bag for steaming, and it makes sliding the skin off much easier.