Cheesy Shrimp Tacos

Name: Cheesy Shrimp Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tablespoons unsalted butter; 1 poblano chile, diced; ½ medium yellow or white onion, diced; Salt and pepper; 2 garlic cloves, chopped roughly; 2 teaspoons Worcestershire sauce; 3/4 pound peeled and deveined shrimp, chopped; Olive oil or oil of your choice, for crisping tacos; 8 to 10 (5- to 6-inch) corn or flour tortillas; 6 ounces queso Oaxaca, queso Chihuahua or Monterey Jack, grated; Lime wedges, hot sauce and salsa, for serving

By Christian Reynoso

Updated April 25, 2024

Cheesy Shrimp Tacos — Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Rating: 4(601)
Comments: Read comments

Featuring succulent sautéed shrimp, onion, poblano chile and melty cheese, these crispy, cheesy tacos — a take on tacos gobernador — veer toward quesadilla territory. Their roots can be traced back to Los Arcos, a revered Mazatlán seafood restaurant where tacos gobernador were created for a visit from the governor of Sinaloa in the early 1990s. The dish evolved over time, and today, variations abound: Ingredients can include herbs like oregano or cilantro; fresh tomato or paste; other chiles, like serrano or chipotle; flour or corn tortillas. The tacos may be grilled over an open flame or crisped in a skillet. In this version, garlic and Worcestershire sauce add zing. Pair with a favorite salsa, hot sauce and lime and adjust as you like; these tacos are customizable yet consistently tantalizing.

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Ingredients

Yield:4 servings

2tablespoons unsalted butter
1poblano chile, diced
½ medium yellow or white onion, diced
Salt and pepper
2garlic cloves, chopped roughly
2teaspoons Worcestershire sauce
¾pound peeled and deveined shrimp, chopped
Olive oil or oil of your choice, for crisping tacos
8 to 10(5- to 6-inch) corn or flour tortillas
6ounces queso Oaxaca, queso Chihuahua or Monterey Jack, grated
Lime wedges, hot sauce and salsa, for serving

Ingredient Substitution Guide

Preparation

Step 1
Melt the butter in a large skillet over medium-high. Add the poblano, onion and a pinch of salt, and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and Worcestershire sauce, and once fragrant, about 30 seconds, turn the heat down to medium.
Step 2
Stir in the shrimp, season with salt and pepper, and cook, stirring often until just cooked through, 2 to 3 minutes. Remove from heat, transfer shrimp mixture to a plate and wipe the skillet clean.
Step 3
In the same skillet, pour enough olive oil (about 1 tablespoon) to leave a light slick on the bottom and heat over medium. Place 2 to 3 tortillas (whatever comfortably fits flat) in the pan, sprinkle cheese over and place a spoonful of shrimp mixture over the top. Cook, open-faced, rotating the tortilla to evenly cook the bottom, until the cheese is melted and the bottom is golden, about 3 minutes, fold in half and transfer to a plate. Repeat with more olive oil and the remaining tortillas, cheese and shrimp filling. Serve immediately.

Ratings

4 out of 5

601 user ratings

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Comments

Susan1 year ago

I love tacos...especially tacos dorados (for their slight crunch). I'm not much for standing over a frying pan or comal...especially if I am making tacos for a group. This technique works great for a few more. Coat a sheet pan with a slick of oil. Six corn tortillas will fit. Add cheese and filling of choice. Roast in a 450 oven for about 10 minutes and fold carefully. Two sheet pans, 12 tacos...all ready at the same time!

Alascat1 year ago

I catch & cook a lot of shrimp here in Alaska. Shrimp has a high moisture content so I've found that if I sauté with ghee rather than 'normal' butter it maintains a better texture but still has the flavor of butter in it. And you don't end up with soggy tacos.

Luke1 year ago

To everyone asking about step 3, it says, "turning the tortilla to evenly cook the bottom, until the cheese is melted and the bottom is golden." I read that as rotating the tortilla rather than flipping the tortilla over.

JAshe5 months ago

Family favorite!

janisani6 months ago

this is a good use of shrimp. I didn't use hot sauce, just a squeeze of lemon to serve. used the little street taco corn tortillas.

Bridget G.8 months ago

This is fantastic and easy. I made it exactly as written and served it with a side of guacamole and chips. A full order was perfect for two of us, and we're not big eaters. I think you'd need sides of beans and rice to feed four.

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