Shrimp and Cheese Tacos (Tacos Gobernador)
MAKES 4 SERVINGS
The recipe calls for medium shrimp, but since they’re chopped, you can use large or extra-large — whatever is most convenient. Swap in corn tortillas for the flour if you like, though you’ll need to heat them before adding the filling so they won’t break when folded. Just pop them in the hot skillet for a few seconds per side until pliable.
1 pound medium (41/50 per pound) shrimp, peeled, deveined (tails removed), cut into ¾-inch pieces and patted dry (see headnote)
Kosher salt and ground black pepper
3 tablespoons grape-seed or other neutral oil, divided
1 small white or yellow onion, halved and thinly sliced
1 green bell pepper or poblano chili, stemmed, seeded, and thinly sliced
3 medium garlic cloves, thinly sliced
8 ounces mozzarella cheese, shredded (2 cups)
½ cup chopped fresh cilantro, plus more to serve
3 tablespoons pickled jalapeños, chopped, plus 1 tablespoon brine
8 6-inch flour or corn tortillas (see headnote)
Lime wedges or guacamole or sour cream or a combination (optional, for garnish)
Season the shrimp with ½ teaspoon each salt and pepper; set aside. In a 12-inch nonstick skillet set over medium heat, warm 1 tablespoon oil until shimmering. Add the onion, bell pepper, and ½ teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add the garlic and shrimp, then cook, stirring occasionally, until the shrimp turn opaque, 2 to 3 minutes.
Transfer the mixture to a large bowl; wipe out and reserve the skillet. Stir in the cheese, cilantro, and pickled jalapeños and their brine into the shrimp mixture. Taste and season with salt and pepper. Divide the filling evenly among the tortillas (about ½ cup each) and spread it to cover half of each tortilla. Fold the unfilled sides over and press.
In the same skillet over medium-high heat, warm 1 tablespoon oil until shimmering. Add four of the tacos and cook until golden brown on the bottoms, about 2 minutes. Using a wide spatula, flip the tacos and cook, adjusting the heat as needed, until browned on the second sides, another 2 to 3 minutes. Transfer to a platter.
Cook the remaining tacos in the same way using the remaining 1 tablespoon oil. Serve sprinkled with additional cilantro and garnishes, if using.