Norteña
Prawn & cheese tacos
TACOS GOBERNADOR
Not Too Tricky
makes 12
About the recipe
If you want a prawn taco recipe up your sleeve, this is the one you need. The recipe for these tacos comes from Mazatlán, Sinaloa. The story goes that the owner of Los Arcos restaurant, Francisco Labastida, came up with this idea to impress the governor, who was visiting. That is why he called them governor tacos!
Recipe From
Ingredients
1 tablespoon vegetable oil
15g salted butter
½ onion, finely diced
1 garlic clove, finely chopped
1 celery stick, finely diced
1 poblano or green pepper, charred, deseeded and chopped
1 tomato, finely diced
400g prawns, peeled, cleaned and chopped
1 teaspoon sea salt
pinch of ground black pepper
juice of ½ lime
TO SERVE
12 corn tortillas (shop-bought or see here for homemade)
500g mixed grated mozzarella and Cheddar cheese
Method
- In a large frying pan, heat the oil and butter over a low–medium heat. Once the butter has melted, add the onion and garlic and fry for 3 minutes until translucent.
- Add the celery and poblano. Continue frying for 3 minutes, mixing from time to time to avoid burning. Add the chopped tomato and cook for a further 3 minutes.
- Once the vegetables are fried, add the prawns. Season with the salt and pepper and cook for 10 minutes on a low–medium heat until the prawns are pink and properly cooked. Squeeze over the lime juice and set aside while you heat the tortillas.
- Heat each tortilla in a pan over a medium heat, adding some cheese and letting it melt. Top with some of the prawn stew and serve.
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