Tacos Gobernador

Shrimp, Poblano, and Cheese Tacos

Ingredients

• 4 tspns of neutral cooking oil
• 1 onion, peeled and diced
• 1 garlic clove, peeled and minced
• 2-5 poblano chiles, stems removed, cut into 1/4 inch strips
• Corn tortillas
• Juice of 1-3 limes
• 3-4 bacon strips, diced small
• 2 pounds of peeled and deveined medium shrimp (preferably sizes 36/40), left whole or roughly chopped if they are too big.
• 1 teaspoon of kosher salt
• 1 cup queso asadero cheese (or low-moisture mozzarella, Monterey Jack, Oaxaca, or white cheddar; use whatever is most accessible to you)

Step-by-Step Instructions

1. Start the base: Heat 3 teaspoons of oil in a pot over medium-low heat. Add the onion and garlic. Cook for 5 minutes, stirring occasionally, until the onion is translucent.
   
   
2. (Optional) Char the pepper’s skin: For more flavor, char poblano peppers in a skillet for 5-7 minutes, over a flame, or with a torch (use care), turning until evenly charred.
   
   
3. Add sliced poblano peppers: Turn the heat to medium and add the peppers. If you didn’t char them, cook for about 10 minutes, stirring occasionally, until the peppers are soft and fragrant.
   
   
4. Cook the proteins in a separate pan: Add the diced bacon and turn the heat to medium-high. Cook for 3-4 minutes until the bacon starts to turn color. Add the shrimp and season with salt. Cook for 2-3 minutes, stirring and flipping the shrimp to ensure even cooking. Cook until the shrimp are bright pink, white, and opaque.
   
   
5. Sprinkle the cheese over everything, then lower the heat. Stir for 1 to 2 minutes, until the cheese melts and everything is well mixed.
   
   
6. Enjoy your tacos: Heat the corn tortillas for about 30 seconds per side in a dry skillet or until warm and pliable. Evenly distribute the shrimp and cheese mixture among the tortillas. Serve with lime wedges and red salsa if desired.