Governor-Style Shrimp Tacos - Bravabod
Recipes

Governor-Style Shrimp Tacos

Valentina

The best tacos of my entire life were from a small food truck in the middle of an empty parking lot in San Diego. I ordered the Governor Tacos, which were loaded with juicy shrimp, sautéed bell pepper, a hint of tomato, and a creamy mayonnaise-based sauce. Melted cheese lined the bottom of the taco and created the most delicious quesadilla-taco hybrid. This recipe is my adaptation of those dream tacos, and every juicy bite takes me right back to San Diego.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-4 days


Shopping List
  • 1 pound shrimp, peeled and deveined
  • 8 to 10 tortillas
  • 1 green bell pepper, thinly sliced
  • 1 red onion, thinly sliced (or 1 celery stalk)
  • 1 large avocado, sliced
  • 1 1/4 cups shredded mozzarella cheese
  • 3 tablespoons butter
  • 1 tablespoon tomato paste
  • 2 teaspoons taco seasoning (Note 1)
  • 1 teaspoon Worcestershire sauce
  • Creamy Taco Sauce, to taste (for topping)
  • salt and pepper, to taste

Instructions
  1. Step 1: Prepare the Creamy Taco Sauce and refrigerate until ready to use.
  2. Step 2: Toss the shrimp with the taco seasoning so that all sides are well coated. Set aside.
  3. Step 3: Melt the butter in a wide frying over medium-high heat. Add the sliced bell pepper and onion and cook for 3 minutes, or until just softened but still crisp. Add the tomato paste, Worcestershire sauce, salt, and pepper. Stir to combine for 30 seconds.
  4. Step 4: Push the vegetables to the side of the pan and add the seasoned shrimp. Cook the shrimp for 2 minutes, then flip and cook another 1 minute. Try not to over-cook the shrimp here, they will be ready when they've just turned pink (they will continue to cook with their residual heat). Toss the shrimp with the vegetables and transfer to a plate.
  5. Step 5: Wipe the frying pan clean and heat the tortillas on both sides over medium heat, about 30 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the tortillas to a plate. Top immediately with a generous scoop of the shrimp mixture. Top each tortilla with 2-3 avocado slices and a generous drizzle of taco sauce.
  6. Serve: Enjoy immediately.

Recipe Notes

Note 1: Make your own taco seasoning by combining 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon cumin + 1/4 teaspoon dried oregano + 1/4 teaspoon salt + 1/4 teaspoon pepper.

Nutrition

The best tacos of my entire life were from a small food truck in the middle of an empty parking lot in San Diego. I ordered the Governor Tacos, which were loaded with juicy shrimp, sautéed bell pepper, a hint of tomato, and a creamy mayonnaise-based sauce. Melted cheese lined the bottom of the taco and created the most delicious quesadilla-taco hybrid. This recipe is my adaptation of those dream tacos, and every juicy bite takes me right back to San Diego.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 2-4 days


Shopping List
  • 1 pound shrimp, peeled and deveined
  • 8 to 10 low-carb tortillas
  • 1 green bell pepper, thinly sliced
  • 1 red onion, thinly sliced (or 1 celery stalk)
  • 1 large avocado, sliced
  • 1 1/4 cups shredded mozzarella cheese
  • 3 tablespoons butter
  • 1 tablespoon tomato paste
  • 2 teaspoons taco seasoning (Note 1)
  • 1 teaspoon Worcestershire sauce
  • Creamy Taco Sauce, to taste (for topping)
  • salt and pepper, to taste

Instructions
  1. Step 1: Prepare the Creamy Taco Sauce and refrigerate until ready to use.
  2. Step 2: Toss the shrimp with the taco seasoning so that all sides are well coated. Set aside.
  3. Step 3: Melt the butter in a wide frying over medium-high heat. Add the sliced bell pepper and onion and cook for 3 minutes, or until just softened but still crisp. Add the tomato paste, Worcestershire sauce, salt, and pepper. Stir to combine for 30 seconds.
  4. Step 4: Push the vegetables to the side of the pan and add the seasoned shrimp. Cook the shrimp for 2 minutes, then flip and cook another 1 minute. Try not to over-cook the shrimp here, they will be ready when they've just turned pink (they will continue to cook with their residual heat). Toss the shrimp with the vegetables and transfer to a plate.
  5. Step 5: Wipe the frying pan clean and heat the tortillas on both sides over medium heat, about 30 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the tortillas to a plate. Top immediately with a generous scoop of the shrimp mixture. Top each tortilla with 2-3 avocado slices and a generous drizzle of taco sauce.
  6. Serve: Enjoy immediately.

Recipe Notes

Note 1: Make your own taco seasoning by combining 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon cumin + 1/4 teaspoon dried oregano + 1/4 teaspoon salt + 1/4 teaspoon pepper.

Nutrition

The best tacos of my entire life were from a small food truck in the middle of an empty parking lot in San Diego. I ordered the Governor Tacos, which were loaded with juicy shrimp, sautéed bell pepper, a hint of tomato, and a creamy mayonnaise-based sauce. Melted cheese lined the bottom of the taco and created the most delicious quesadilla-taco hybrid. This recipe is my adaptation of those dream tacos, and every juicy bite takes me right back to San Diego.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-4 days


Shopping List
  • 1 pound shrimp, peeled and deveined
  • 8 to 10 paleo tortillas
  • 1 green bell pepper, thinly sliced
  • 1 red onion, thinly sliced (or 1 celery stalk)
  • 1 large avocado, sliced
  • 1 1/4 cups shredded paleo mozzarella (or 1 cup mashed avocado)
  • 3 tablespoons grass-fed butter or olive oil
  • 1 tablespoon tomato paste
  • 2 teaspoons taco seasoning (Note 1)
  • 1 teaspoon paleo Worcestershire sauce or steak sauce
  • Creamy Taco Sauce, to taste (for topping)
  • salt and pepper, to taste

Instructions
  1. Step 1: Prepare the Creamy Taco Sauce and refrigerate until ready to use.
  2. Step 2: Toss the shrimp with the taco seasoning so that all sides are well coated. Set aside.
  3. Step 3: Melt the butter or oil in a wide frying over medium-high heat. Add the sliced bell pepper and onion and cook for 3 minutes, or until just softened but still crisp. Add the tomato paste, Worcestershire sauce, salt, and pepper. Stir to combine for 30 seconds.
  4. Step 4: Push the vegetables to the side of the pan and add the seasoned shrimp. Cook the shrimp for 2 minutes, then flip and cook another 1 minute. Try not to over-cook the shrimp here, they will be ready when they've just turned pink (they will continue to cook with their residual heat). Toss the shrimp with the vegetables and transfer to a plate.
  5. Step 5: Wipe the frying pan clean and heat the tortillas on both sides over medium heat, about 30 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the tortillas to a plate. Top immediately with a generous scoop of the shrimp mixture. Top each tortilla with 2-3 avocado slices and a generous drizzle of taco sauce. Note: If using the mashed avocado option, remove the warmed tortillas from the skillet and smear the mashed avocado down the center. Proceed with the remaining ingredients.
  6. Serve: Enjoy immediately.

Recipe Notes

Note 1: Make your own taco seasoning by combining 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon cumin + 1/4 teaspoon dried oregano + 1/4 teaspoon salt + 1/4 teaspoon pepper.

Nutrition

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Governor-Style Shrimp Tacos

PT25M 1 pound shrimp, peeled and deveined 8 to 10 tortillas 1 green bell pepper, thinly sliced 1 red onion, thinly sliced (or 1 celery stalk) 1 large avocado, sliced 1 1/4 cups shredded mozzarella cheese 3 tablespoons butter 1 tablespoon tomato paste 2 teaspoons taco seasoning (Note 1) 1 teaspoon Worcestershire sauce Creamy Taco Sauce, to taste (for topping) salt and pepper, to taste Gluten Free Paleo Low-Carb 5 Servings Ingredients:

5 Servings

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