Tacos Gobernador

Ingredients

• 500 g raw prawns, peeled and roughly chopped
• 2 poblano chillies
• 60 g butter
• 1 white onion, finely diced
• 2 plum tomatoes, deseeded and diced
• 1 tsp fine salt
• 0.5 tsp freshly ground black pepper
• 300 g Chihuahua cheese or Monterey Jack, grated
• 12 corn or flour tortillas
• 2 limes, cut into wedges
• 150 g raw tomato salsa

Before you cook

• Char the poblanos over a flame or under a hot grill for 8 minutes, turning until blackened all over.
• Seal the poblanos in a covered bowl for 10 minutes, then rub off the skins and pull out the seeds.
• Cut the peeled poblanos into thin strips.
• Peel the prawns and chop them into rough 1 cm pieces.
• Grate the cheese and keep it beside the pan.

Steps

1. Melt half the butter in a wide frying pan over medium heat.
2. Add the diced onion and cook it for 4 minutes, until soft.
3. Add the tomato and cook for 3 minutes, until it breaks down and the pan looks dry again.
4. Stir in the poblano strips and cook for 1 minute.
5. Add the chopped prawns, salt and pepper, and cook for 3 minutes, stirring, until the prawns turn opaque.
6. Tip the prawn mixture into a bowl and wipe the pan clean.
7. Melt a knob of the remaining butter in the pan over medium heat.
8. Lay a tortilla in the pan and scatter a handful of cheese over one half.
9. Spoon prawn filling on top of the cheese and fold the tortilla over.
10. Fry the taco for 2 minutes a side, pressing lightly, until the cheese has melted and the tortilla is crisp and golden.
11. Move the taco to a warm plate and repeat with the remaining tortillas.
12. Serve the tacos hot with lime wedges and salsa.