Tacos Gobernador

Name: Tacos Gobernador
Prep time: 15M
Total time: 31M
Yield: 4-6 Tacos
Ingredients: 4 cups shredded purple cabbage; ¼ cup chopped fresh cilantro; ¼ cup Extra Virgin Olive Oil; 1 tbsp. Lime Juice; 2½ tsp. Adobo All-Purpose Seasoning with Pepper; 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. Chipotle Peppers in Adobo Sauce; 1 tbsp. Minced Garlic; 1 tsp. Oregano Leaf; 1 lb. large peeled deveined shrimp, tails removed, cut into 1/2-inch pieces; 12 Corn Tortillas; 1 bag Quesadilla Shredded Cheese; ¼ cup thinly sliced radishes; 1 can Jalapeño Peppers; 1 cup thinly sliced red onion, or 1 cup pickled red onions, for serving

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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® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>, GOYA® Quesadilla Shredded Cheese and GOYA® <a href="https://www.goya.com/en/products/chipotle-peppers-in-adobo-sauce/">Chipotle Peppers in Adobo Sauce</a>. Prepare the tacos with convenient GOYA® <a href="https://www.goya.com/en/products/corn-tortillas/">Corn Tortillas</a> 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

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Ingredients

4 cups

shredded purple cabbage

¼ cup

chopped fresh cilantro

¼ cup

GOYA® Extra Virgin Olive Oil, divided

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1 tbsp.

GOYA® Lime Juice, or fresh lime juice

2½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

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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

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1 tbsp.

GOYA® Minced Garlic

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1 tsp.

GOYA® Oregano Leaf

1 lb.

large peeled deveined shrimp, tails removed, cut into 1/2-inch pieces

GOYA® Corn Tortillas

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1 bag
(8 oz.)

GOYA® Quesadilla Shredded Cheese

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¼ cup

thinly sliced radishes

1 can
(11 oz.)

GOYA® Jalapeño Peppers, drained and sliced into rounds, or <a href="https://www.goya.com/en/products/jalapeno-nacho-slices/" title="Jalapeño Nacho Slices">GOYA® Jalapeño Nacho Slices</a>, drained

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1 cup

thinly sliced red onion, or 1 cup pickled red onions, for serving

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Directions

Kitchen View

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.