Governor Tacos

Total Time: 25 minutes
Serves: 4
Governor Tacos
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  • 1 lb peeled shrimp
  • ½ stalk celery
  • 1 medium white onion
  • 2 poblano chiles
  • 2 garlic cloves
  • ½ cup fresh chopped cilantro
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons melted butter
  • 5 tablespoons white wine
  • 1 cup grated menonita cheese
  • lemon juice
  • dried oregano
  • salt and pepper to taste
  • 4 cups water
  • 12 corn tortillas


  1. In a saucepan boil water with little salt, adding the cilantro and the celery cut into pieces.  Bring to a boil and add the shrimp. Bring to a third boil.
  2. Immediately drain the shrimp and transfer to a bowl of ice water. Drain again and chop in large pieces.
  3. Finely chop the garlic and cut the onion julienne style and set aside.
  4. Clean and chop the poblano chiles and set aside.
  5. In a skillet, melt the butter with the oil and sauté the onion and garlic; add the pepper and stir.
  6. Add the white wine and cook for a few minutes over low heat until vegetables are tender.
  7. Season with oregano, lemon juice, salt and pepper.
  8. Add the shrimp and cook fast, check seasoning and set aside.
  9. Assemble the tacos with the stew and add cheese to taste.
  10. Grill or broil tacos until lightly brown, making sure the cheese is melted.
  11. Serve with refried beans and favorite sauces.
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