In true Lent fashion, I have another shrimp recipe to share this week. If you're new to tacos gobernador, welcome. They're truly my favorite kind of tacos! Although they're called tacos, they're more like quesadillas with their cheesy gooeyness.
The base of this taco is similar to estilo a la Mexicana; onions, peppers and tomatoes. Some Mexican restaurants omit the tomatoes though. I personally don't care for tomatoes in this recipe, so I use chipotle sauce instead. If spicy isn't your thing, omit the chipotles and add a diced tomato with a little puree for the same consistency. Here's what I used.
2 lbs deveined raw shrimp (medium size shrimp chopped in half)
1 small diced white onion
1 diced poblano (roasted/peeled)
1 diced serrano (or jalapeño)
1 (7 oz can) chipotles in adobo sauce
1 tbsp Knorr
1 tbsp EVOO
Salt/Pepper to taste
Oaxaca Cheese (found near chorizo or queso fresco)
Lime and salsa toppings.
Roasting poblanos is optional. You can totally skip this part and dice a raw poblano instead. I prefer mine to be roasted and peeled for this dish because I can quickly roast the pepper in the air fryer. If you have an air fryer try this method at 400 degrees for 10-12 minutes. Flip your pepper(s) half way through. I let it cool for about 2 minutes in the airfyer before peeling.
Heat olive oil over medium heat in a large sauté pan. Add onions and serrano. Cook for 3 minutes, until onions are translucent. Add poblanos and cook for 3 minutes. Add shrimp and Knorr. Cook for an additional 3 minutes. Stir in chipotles in adobo sauce. If you're not comfortable with the spice level, add chipotle sauce one spoonful at a time and taste test each time. Salt and pepper to taste. Cook for about 3 more minutes and done.
In a large skillet or frying pan, heat a tablespoon of olive oil over medium high heat. Lay 2 tortillas on the bottom of the pan (side by side). Place shredded oaxaca cheese on one side of each tortilla (think quesadilla style here). Wait until the cheese melts slightly, about 30 seconds to one minute, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over and cook each side until golden and crispy. Transfer to a platter and keep warm.
Serve alone as is with lime wedges or plate with rice and beans. Top with your favorite salsa.
Easy basic rice ideas here.
Quick semi-homemade beans here.
Michelada rim dip here.
My two cents; If you're feeding a crowd or have a large family like I do, use a griddle type pan to get 4-5 tacos going at one time. It speeds the taco making process!
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