Grilled Shrimp Tacos Gobernador
Tacos have become a staple in my house, and not just ground beef tacos, but all types of tacos. I love finding different ways tacos can be made and unique styles across different regions of the world. From Mexico to Spain to Korea to Southwest US there is a plethora of types, styles, and versions.
This particular taco was born on the Pacific coast of Mexico, in the state of Sinaloa. Gobernador translated means “governor” so essentially you are making tacos for the governor…yes, they are that fancy, haha! When making these tacos you are going to basically cook every part of the taco versus a lot of versions where you are just going to maybe heat up the tortilla, here you will be cooking the tortilla as well as all elements in the taco so it may take some extra time to complete these.
When beginning this recipe, you need to start with the shrimp. You will want to get them marinating them as long as you can before the cooking begins. Take a bowl that you can cover and add the shrimp into the bowl. Coat them with the canola oil, then salt, pepper, and the Mexican seasoning and toss to coat. Cover the bowl and place in the refrigerator for at least 30 minutes. After they are done marinating you will need to take them out and put them on skewers, so they are easier to cook.
Now that the shrimp is ready, its time to get the peppers prepared. You will need to take the three Poblanos and coat them with canola oil. Set the grill to around 500 and once it hits temperature, place the poblanos directly on the grill. Be sure to turn these as they roast. The peppers are going to get black all around the skin, this is perfectly normal as you are going to peel this skin off after they are done. Once they are done, about 10 to 15 minutes, pull peppers off and place in a bowl and cover with plastic wrap. Let them set about 5 minutes or so until the bowl is good and stemmed from the heat of the cooked pepper. Once they are done pull the skin off and then remove seeds. Dice the peppers up and set aside.
Now that the Poblanos are ready take an iron skillet and place on the grill to let it come up to temp. Once the skillet is at temp add some canola oil and a tbsp. of butter to the skillet and let it melt. Now place the onions and bell peppers in the skillet and let them sweat down. This should take about 5 to 7 minutes and be sure to add some more butter if needed. Once your onion and pepper mixture has cooked down add the diced Poblanos to the mixture, season with salt and pepper then remove the mixture from the skillet as you will need this to assemble and cook the tacos.
Place the shrimp skewers on the grill over direct heat. No need to lower heat here as all you really need to sear the shrimp and they will be cooked. When I cook shrimp like this, I like to take my small iron pot and place on the grill with about a ½ stick of butter and let it melt. I use this butter to baste the shrimp during this process to add additional flavor. Each side of the shrimp should only take a minute or minute and a half to cook on each side.
After shrimp have finished cooking remove from the skewers and set to the side. Take the skillet you used for the onion and pepper mixture and wipe it down a bit, then place over direct heat again. Once the skillet comes up to temp you can start assembling and cooking your tacos. Now pending the size of the skillet, you may need to work in batches here in order not to drop the temperature of your skillet too much. First add some butter to the skillet, about ½ tbsp and let melt. Now place a couple of tortillas down on the skillet and on one side of the tortilla place some of the cheese. Let this sit for a few seconds to let the cheese melt, as this will help keep the taco together when you actually do the fold over the other side. Place 3 shrimp on top of the cheese, then top those with the onion and pepper mixture and a few sprinkles of fresh cilantro.
Let the taco cook a few more seconds then fold the other half over the top of the shrimp and flip the taco over.
Let this cook for about 30 seconds more and remove from heat. Your taco should look like this after it is done cooking.
After the Tacos are done feel free to be creative with them and add whatever you like for dipping or topping them. I like to top mine with some Mexican hot sauce, a little freshly squeezed lime, and more cilantro. I have also used a nice crema as well which works well with any hot peppers you may have incorporated.
Recipe Instructions:
Grilled Shrimp Tacos Gobernador
Ingredients
- 30 Gulf Shrimp Peeled, deveined, tail off
- 1/4 cup Mexican seasoning
- 1 White onion diced
- 1/2 Red onion diced
- 1 Bell pepper diced
- 3 Poblanos roasted, peeled, diced
- 2 cups Monterey Jack cheese shredded
- 1/4 cup Fresh Cilantro chopped
- 1/2 cup Canola oil
- 3/4 stick Butter
- 10 Flour tortillas small to medium size
- Salt
- Pepper
Instructions
- Add shrimp to bowl with canola oil, salt, pepper, and Mexican seasoning & toss to coat
- Cover the shrimp and place in refrigerator to marinate for 30 minutes
- Set grill to 450°
- Roast the Poblanos, peel skin, seed, and dice
- Add cast iron skillet to grill to begin heating up
- Add onions, bell peppers, and Poblanos to skillet with ¼ stick butter
- Cook down the onion mixture; about 7 minutes and remove from direct heat
- Add shrimp to skewers and place on grill over direct heat
- After about 1.5 minutes, flip and begin basting the shrimp with the melted butter until done cooking 1.5 minutes per side; 3 minutes total
- Remove shrimp from skewers and set aside
- In large skillet place a couple tortillas down and add cheese to one side
- Place 3 shrimp on top of the cheese then top the shrimp with the onion mixture and 1 tsp of cilantro
- Let the tortilla set for about 30 seconds then flip the other side over the top of the shrimp to make a taco
- Press down on the taco to get the cheese to touch bothsides, this will keep the taco closed
- Repeat the previous 4 steps for the other tacos
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