Tacos Gobernador | Recipeish | Gustus Vitae

by Frankie Scanlon

While making these delicious taco/quesadilla hybrids at home will never rival having them on a warm summer night at El Bismark in La Paz, Mexico, perched on plastic chairs with a cold beer in hand, well, it'll just have to do. Watch out though: it is very, very easy to eat too many of these addictive tacos - we recommend clearing your schedule after lunch or dinner and allowing for some serious nap time.

  • Yield: Serves 3
  • Time: About 1 hour, including 30 minutes unattended marinating the shrimp
  • Storage Notes: Best if eaten immediately
  • Difficulty: Easy

Ingredients

  • 1 1/2 Lbs fresh shrimp
  • 1 handful cilantro
  • 3 Tbs Chili Limon Seasoning
  • 3 Tbs Spicy Baja Seasoning
  • 1 1/2 Tbs California Sea Salt
  • 3 limes
  • 3 large flour tortillas
  • 3 cups shredded Monterey Jack Cheese
  • 6 cloves garlic
  • 2 orange or yellow bell peppers
  • 1 large white onion
  • 1 medium-sized tomato
  • Around 5-6 Tbs vegetable oil

Directions

  • Rise and rough chop cilantro, and reserve.
  • Rinse and destem bell peppers, cutting into in thin stips around 2" long by 1/8th inch wide, and reserve. Rough chop garlic, mince onion, rough chop tomato, and add to a bowl with peppers.
  • Peel and devein shrimp, rinse, and pat dry. In a large bowl, toss shrimp with Chili Limon Seasoning, Spicy Baja Seasoning, and a couple of Tbs of vegetable oil. Cover and pop in the fridge to marinate for around 30 minutes.
  • Bring a large cast-iron pan up to medium-high, and add a couple of Tbs of vegetable oil. Add in peppers, onion, garlic, tomato and California Sea Salt. Cook, stirring regularly until onions are fully translucent and peppers start browning - around 7 minutes. Remove and reserve.
  • Turn the heat up to high, and add shrimp along with a bit more cooking oil. Cook each side 2-3 minutes, then reserve.
  • Deglaze with a couple Tbs of water, and reduce heat to medium.
  • Preheat oven to the lowest setting, no higher than 150F.
  • When the water has evaporated, add a bit more cooking oil, and lay down a tortilla. Add 1 Cup of shredded cheese to one half, then fold over the tortilla.
  • When the cheese has fully melted, flip.
  • Using tongs or a fork, carefully open tortilla, and spoon in shrimp and pepper/onion mixture, then close and press down to seal. Cook for one minute, flip and cook a further minute, then place on a baking tray and pop in the oven to keep warm. 
  • Repeat for remaining tortillas.
  • Remove from oven, slice in half, and arrange on a serving plate. Sprinkle with cilantro before squeezing lime juice over everything, and then serve, devour, and nap.

 

 

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