Crispy Shrimp & Poblano Tacos
with Avocado-Cilantro Sauce
If you make one taco recipe in this book, it has to be this one. These tacos are my family’s take on a popular Mexican dish called tacos gobernador and they’re delicious! Traditionally, tacos gobernador are made with Oaxaca or Chihuahua cheese then pan-fried until crispy. In this version, we’re baking instead of frying them and using California-local Monterey Jack cheese to achieve the same rich cheesy flavor and crunchy texture.
Yields4 servings
Cooking Time30 min
Ingredients
- Avocado-Cilantro Sauce
- 2 medium avocados
- 1 clove garlic
- 1/3 cup (20 g) chopped cilantro (leaves & stems)
- 2 tablespoons (30 ml) lime juice
- 1/4 teaspoon garlic salt
Shrimp and Poblano Tacos- 1 pound (454 g) raw shrimp, peeled & deveined
- 1 tablespoon (15 ml) olive oil
- 1 poblano pepper, deseeded & diced
- 1/2 cup (80 g) diced white onion
- 1 clove garlic, minced
- 2 teaspoons (6 g) chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne (optional)
- 2 tablespoons (8 g) chopped fresh cilantro (leaves & stems)
- 6 corn tortillas
- 2 cups (224 g) shredded Monterey Jack cheese
INSTRUCTIONS
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To make the avocado-cilantro sauce, in a food processor, add the avocados, garlic, cilantro, lime juice and garlic salt and blend them until smooth. Cover and refrigerate the sauce.
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Preheat the oven to 425°F (218°C) and line a large sheet pan with parchment paper.
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To prepare the filling, start by cutting each shrimp into thirds or quarters, then set them aside. Heat the olive oil in a large sauté pan over medium-high heat. Once it’s hot, add the poblano pepper and onion and sauté them until just tender, about 2 minutes. Add the shrimp, minced garlic, chili powder, salt and cayenne (if using) and sauté until the shrimp turn pink and are cooked through, 2 to 3 minutes. Stir in the cilantro and remove the pan from the heat.
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To make the tacos, arrange the tortillas on the prepared sheet pan and spray them with cooking spray. Flip them over and bake them for 2 to 3 minutes. You need them just soft enough to fold over the filling.
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Remove the pan from the oven. On one half of each tortilla, layer shredded cheese, then the shrimp mixture and then more cheese on top. Fold the other half of the tortilla over the filling and press down gently to make it “stick.”
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Once all the tacos are assembled, place the pan back in the oven and bake the tacos for 15 to 17 minutes, or until the cheese has melted and the tortillas are crispy. Serve them warm with the avocado-cilantro sauce on the side.
Credit:
Reprinted with permission from Fast and Fresh Cal-Mex Cooking by Caitlin Prettyman. Page Street Publishing Co. 2024. Photo credit: Caitlin Prettyman.
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