Cheesy Shrimp Taco

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This crispy, cheesy shrimp taco,”Taco Governador”, is a favorite in the Mexican state of Sinaloa located on the Pacific coast.

There is a history for this taco. The then governor of Sinaloa, Francisco Labastida Ochoa, visited the Los Arcos Restaurant. It’s owner, Eduardo Armando Angulo Salomón decided to prepare something special to welcome the new governor. He created a taco with shrimp, melted cheese and poblano pepper. When the governor, enthusiastically wanted to know the name of the dish, the chef replied:; “ taco gobernador””.

Let’s get started

Ingredients

Serves 4

2 tablespoons unsalted butter

¾ cup diced onion

1 ½ cups tomato diced and seeded

1 teaspoon kosher salt, plus more to taste

1 pound shrimp, peeled and deveined,, tails removed and cut 1-inch pieces

½ cup cilantro chopped

1 ½ cups grated cheese (Monterey Jack, Asadero or Chihuahua cheese

Twelve 6-inch corn or flour tortillas

Salt and pepper

Preparation

In a 12-inch stainless-steel skillet, melt butter over medium-high heat. Once melted, add onion and cook, stirring occasionally, until softened, 3 to 5 minutes.

Add diced tomato, cook, stirring occasionally, until tomatoes are cooked down and sauce is thickened in 5 to 8 minutes. Stir in the cilantro and season with salt and pepper to taste.

Stir in peeled shrimp and cook, stirring occasionally, until shrimp is pink and opaque, 2 to 3 minutes. Turn off the heat and add grated soft white cheese of your choice.

Warm a few tortillas at a time on a hot comal or pancake griddle; set each tortilla flat on a plate and place about ⅓ + cup of shrimp preparation and fold it in half.

Melt butter and brush on both sides of the taco. Brush butter on a frying pan and heat to.medium-high heat and sauté a few tacos at a time until all sides are golden and crisp.

Serve tacos immediately, accompanied by lime wedges and your favorite salsa .

Note

If wanted, add fresh chile poblano (chopped) or chile jalapeño (diced) when you sauté the onions.