Cheesy Shrimp Tacos
Featuring succulent sautéed shrimp, onion, poblano chile and melty cheese, these crispy, cheesy tacos — a take on tacos gobernador — veer toward quesadilla territory. Their roots can be traced back to Los Arcos, a revered Mazatlán seafood restaurant where tacos gobernador were created for a visit from the governor of Sinaloa in the early 1990s. The dish evolved over time, and today, variations abound: Ingredients can include herbs like oregano or cilantro; fresh tomato or paste; other chiles, like serrano or chipotle; flour or corn tortillas. The tacos may be grilled over an open flame or crisped in a skillet. In this version, garlic and Worcestershire sauce add zing. Pair with a favorite salsa, hot sauce and lime and adjust as you like; these tacos are customizable yet consistently tantalizing.
Ingredients
- 2tablespoons unsalted butter
- 1poblano chile, diced
- ½medium yellow or white onion, diced
- Salt and pepper
- 2garlic cloves, chopped roughly
- 2teaspoons Worcestershire sauce
- 3/4pound peeled and deveined shrimp, chopped
- Olive oil or oil of your choice, for crisping tacos
- 8 to 10(5- to 6-inch) corn or flour tortillas
- 6ounces queso Oaxaca, queso Chihuahua or Monterey Jack, grated
- Lime wedges, hot sauce and salsa, for serving
Directions
Melt the butter in a large skillet over medium-high. Add the poblano, onion and a pinch of salt, and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and Worcestershire sauce, and once fragrant, about 30 seconds, turn the heat down to medium.
Stir in the shrimp, season with salt and pepper, and cook, stirring often until just cooked through, 2 to 3 minutes. Remove from heat, transfer shrimp mixture to a plate and wipe the skillet clean.
In the same skillet, pour enough olive oil (about 1 tablespoon) to leave a light slick on the bottom and heat over medium. Place 2 to 3 tortillas (whatever comfortably fits flat) in the pan, sprinkle cheese over and place a spoonful of shrimp mixture over the top. Cook, open-faced, rotating the tortilla to evenly cook the bottom, until the cheese is melted and the bottom is golden, about 3 minutes, fold in half and transfer to a plate. Repeat with more olive oil and the remaining tortillas, cheese and shrimp filling. Serve immediately.
Source: https://cooking.nytimes.com/recipes/1025223-cheesy-shrimp-tacos