Ingredients
EN LA COCINA
TACOS GOBERNADOR
Enjoy this delicious fusion of flavors and textures, very famous in the coastal regions of Mexico: Tacos Gobernador. Just imagine mouthwatering shrimp seasoned and browned to perfection along with a fabulous blend of onion, garlic, cilantro, bell peppers, lime juice, Adobo, GOYA ® Extra Virgin Olive Oil, GOYA ® Quesadilla Shredded Cheese and GOYA ® Chipotle Peppers in Adobo Sauce. Prepare the tacos with convenient GOYA ® Corn Tortillas and cook them in a skillet until golden brown and crispy. Top with cabbage, radishes, chopped tomato, and jalapeño. Craving them already? Reserve just half an hour to prepare them for tonight’ s dinner!
Total Time 31m Prep Time: 15m Yields: 4-6 TACOS
Ingredients
4 cups shredded purple cabbage ¼ cup chopped fresh cilantro ¼ cup GOYA ® Extra Virgin Olive Oil, divided 1 tbsp. GOYA ® Lime Juice, or fresh lime juice 2½ tsp. GOYA ® Adobo All-Purpose Seasoning with Pepper, divided 1 cup thinly sliced white onion 1½ cups thinly sliced green bell peppers ½ cup seeded and chopped plum tomatoes, plus more for garnish 2 tbsp. GOYA ® Chipotle Peppers in Adobo Sauce, minced 1 tbsp GOYA ® Minced Garlic 1 tsp. GOYA ® Oregano Leaf 1 lb. large peeled deveined shrimp, tails removed, cut into 1 / 2-inch pieces 12 GOYA ® Corn Tortillas 1 bag( 8 oz.) GOYA ® Quesadilla Shredded Cheese ¼ cup thinly sliced radishes 1 can( 11 oz.) GOYA ® Jalapeño Peppers, drained and sliced into rounds, or GOYA ® Jalapeño Nacho Slices, drained 1 cup thinly sliced red onion, or 1 cup pickled red onions, for serving
Directions
Step 1: Add cabbage, cilantro, 1 tbsp. oil, lime juice and 1 tsp. Adobo seasoning in large bowl and toss to coat. Keep refrigerated until ready to use. Step 2: Heat 2 tbsp. oil on a large griddle or skillet over medium heat. Add onions and bell peppers and cook, stirring occasionally, until tender, 3 to 5 minutes. Add tomatoes, chipotle, garlic and oregano, and cook until fragrant, about 30 seconds. Stir in shrimp, and cook for 2 to 3 minutes, until opaque. Season with remaining Adobo and toss to coat. Transfer shrimp mixture to a large bowl. STEP 3: Using the same clean griddle over medium heat, heat remaining oil. Working in batches, place a few tortillas on the griddle. Top half of tortilla with 1 / 4 cup shrimp mixture and a few heaping tablespoons of cheese. Fold taco over filling, pressing down with spatula to help flatten. Cook, flipping once, for 3 to 4 minutes, or until lightly browned and crispy. Repeat with remaining tortillas, shrimp mixture and cheese. Top tacos with cabbage mixture, radishes, additional tomatoes and jalapeños. Serve with red onions.