Tacos Gobernador

• servings: 4 servings
• total time: 45 minutes

Ingredients

3 tablespoons unsalted butter, divided

1 pound medium shrimp (41 to 50 per pound), peeled, deveined, and tails removed, chopped

1 poblano chile, stemmed, seeded, and cut into 2-inch-long matchsticks

1 onion, halved and sliced thin

1 serrano chile, stemmed, seeded, and minced

2 garlic clove, minced

1 teaspoon dried Mexican oregano

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon table salt

2 plum tomato, cored and chopped fine

⅓ cup chopped fresh cilantro, plus extra for serving

8 (6-inch) corn tortilla

2 tablespoons vegetable oil

8 ounces cheese, shredded (2 cups)

Lime wedge

Mexican crema or sour cream

Hot sauce

Directions

Note: For a spicier dish, leave the seeds and ribs in the serrano. If desired, small (6-inch) flour tortillas can be substituted for the corn tortillas. Oaxaca is a mild, semisoft Mexican cheese; if it's unavailable, queso asadero or Monterey Jack can be substituted.

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Place colander inside medium bowl; set aside.

Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shrimp and cook, stirring frequently, until just opaque, about 2 minutes. Transfer shrimp to prepared colander to drain.

Return skillet to heat and melt remaining 2 tablespoons butter. Add poblano, onion, and serrano and cook, stirring frequently, until onion is softened and starting to brown, 6 to 8 minutes. Stir in garlic, oregano, coriander, cumin, and salt and cook for 1 minute. Add tomatoes and cook until vegetable mixture is dry, 4 to 5 minutes. Off heat, stir in cilantro.

Discard any shrimp juices that have collected in bowl. Transfer shrimp and vegetable mixture to now-empty bowl and stir to combine. Season with salt to taste. Wipe out skillet.

Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 30 seconds. Place 1 tortilla on cutting board (keep others covered) and brush top lightly with oil. Flip tortilla over, then sprinkle evenly with ¼ cup cheese. Spread ¼ cup shrimp mixture over half of tortilla, leaving ⅛-inch border at edge. Fold and press to close tortilla. Repeat with remaining tortillas, oil, and filling.

Arrange 4 tacos in now-empty skillet with open sides facing toward center of pan. Place skillet over medium-high heat and cook until cheese has melted and tacos are spotty golden brown on 1 side, 2 to 3 minutes. Using tongs and thin spatula, carefully flip tacos. Cook until spotty golden brown on second side, 2 to 3 minutes, adjusting heat as necessary.

Remove skillet from heat and transfer tacos to prepared sheet in oven to keep warm. Arrange remaining 4 tacos in skillet, return pan to medium-high heat, and cook remaining tacos. Serve tacos immediately, passing lime wedges, crema, hot sauce, and cilantro separately. Open tacos to add garnishes.

Nutrition

• Calories: 563
• Total Fat: 32 g
• Saturated Fat: 15 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 265 miligrams
• Sodium: 699 miligrams
• Total Carbohydrate: 24 g
• Total Sugars: 3 g
• Protein: 39 g