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Tantalizing Governor Tacos

Enjoy savory shrimp tacos filled with Chihuahua cheese and poblano chiles, a delightful dish celebrating coastal Mexican flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Fresh shrimp, peeled and deveined Look for wild-caught for the best flavor.
  • 1 medium Onion, finely chopped Sweet onions like Vidalia add a lovely flavor.
  • 2 cloves Garlic, minced
  • 1 medium Poblano chile, diced Adds a hint of smokiness and gentle heat.
  • 1 cup Chihuahua cheese, shredded Melts beautifully.
  • 1 tsp Salt Season generously.
  • 8 pieces Corn or flour tortillas Choose organic if possible.
  • 2 tbsp Butter For brushing the tortillas.
  • 2 pieces Lime wedges For serving.
  • to taste Hot chili sauce (optional)

Method
 

Cooking
  1. In a heavy-bottomed cast iron skillet, melt a tablespoon of butter over medium heat.
  2. Add the chopped onions and minced garlic, stirring until translucent and fragrant, about 2-3 minutes.
  3. Incorporate the diced poblano chile and shrimp, seasoning with a pinch of salt. Cook until the shrimp turns pink and opaque, about 3-5 minutes.
  4. Remove from heat and fold in Chihuahua cheese until it melts into the mixture.
  5. Heat tortillas in a separate skillet for about 30 seconds on each side until warm.
  6. Place a scoop of the shrimp mixture in the center of each tortilla and fold to encase the filling.
  7. Brush the folded tortillas with melted butter.
  8. Cook on a griddle over medium heat for 2-3 minutes on each side until golden brown.
  9. Serve warm with lime wedges and a drizzle of hot chili sauce.

Notes

For a healthier option, add leafy greens or swap butter with olive oil. Include avocado for added creaminess.