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Tacos Gobernador

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  • Author: Mirna Pena
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 Tacos 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican


Shrimp fajita style tacos, only instead of bell peppers you have roasted poblano peppers with smoky chipotle sauce for extra flavor!



1 lb shrimp,raw with tail and shell removed

2 medium roma tomatoes

1 large onions

2 garlic cloves

2 poblano pepper

13 tablespoons of chipotle adobo, canned

2 tablespoons of butter, unsalted

1 teaspoon of salt or to taste

Black Pepper to taste

2 cups grated cheese (chihuahua, mozzarella, Oaxaca, or any mild melty cheese)

810 corn tortillas


Start by roasting your poblano peppers over a flame on your stove until completely charred. Once your peppers have been roasted put them in a bag and close it up and let them steam for at least 15 minutes.

While your peppers are steaming go ahead and start chopping your vegetables.

Start by cutting your onion into strips, dice your tomatoes and mince your garlic. Set aside.

Next you’ll need to cut your shrimp into smaller pieces. I like to make three pieces out of one shrimp if they’re medium to large. If they are small, cut them in half. You can also leave them whole, if you’d like.

Once the roasted peppers have steamed, go ahead and take them out of the bag and start to peel away at the charred skin. discard the charred skin. 

Next go ahead and open up the pepper and remove all of the seeds and the stem and cut it into strips. Set aside.

To pan add 2 tablespoon of butter.

Once that has melted, add your sliced onion, tomato and garlic and cook for 5 minutes.

Next add your shrimp, poblano pepper strips, and chipotle sauce. I add 1 tablespoon of chipotle adobo, but feel free to add more to your liking.

Mix all of the ingredients and cook for another 5-8 minutes or until the shrimp have turned pink and are cooked through. Do not over cook the shrimp.

Turn off the heat and set aside.

Warm up a comal, griddle or pan.

Once heated, place your tortilla on the comal/griddle/pan and add some cheese to the tortilla. I like to add about ¼ cup of cheese, but add to your liking.

Next, add some of your shrimp mixture on top of the cheese and fold the tortilla in half over your mixture. You are essentially making a quesadilla.

After about 1 minute flip to cook the other side.

After about another minute, remove from the heat and on to a plate.

Repeat until you have used up all of your shrimp mixture and enjoy!


Flour tortillas can be subbed for corn tortillas

Types of cheese you can choose from – Chihuahua (my fave!), mozzarella, gouda, muenster, manchego or pepper jack are all good options.