Tacos de Camaron Gobernador

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 35 min · Shellfish · high-protein

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Ingredients

• 1/2 lb raw shrimp, peeled and chopped
• 2 slices bacon
• 1 poblano pepper
• 1 white onion
• 1 roma tomatoes
• 1 peppers chipotle in adobo
• 4 oz Oaxaca cheese, shredded
• 4 flour tortillas
• 1 lime
• 3/4 tbsp butter
• 1/2 tsp dried oregano

Method (tap to check — screen stays awake)

1. Crisp the chopped bacon in a skillet over medium 6 minutes, then lift it out, leaving the fat.
2. Cook the diced poblano, onion and tomato in the bacon fat over medium-high 6 minutes until softened and the tomato has broken down. Stir in the chopped chipotle and oregano.
3. Add the butter and the shrimp and cook 3 to 4 minutes, tossing, just until the pieces turn opaque and curl into a loose C — a tight O means they went a minute too far. Season with 1 tsp salt, squeeze in one lime, and return the bacon.
4. Drain off any liquid pooled in the pan; a wet filling will steam the taco open on the griddle.
5. Lay a tortilla on a dry griddle over medium heat, cover half with Oaxaca cheese, spoon shrimp over it, fold, and cook 2 minutes a side until the cheese runs and the outside is spotted and crisp.
6. Repeat with the rest and serve with wedges of the second lime.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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