Tacos Gobernador

Name: Tacos Gobernador
Prep time: 15M
Total time: 31M
Yield: 4-6 Tacos
Ingredients: 4 cups Tacos Gobernadorshredded purple cabbage; ¼ cup Tacos Gobernadorchopped fresh cilantro; ¼ cup Extra Virgin Olive Oil; 1 tbsp. Lime Juice; 2½ tsp. Adobo All-Purpose Seasoning with Pepper; 1 cup Tacos Gobernadorthinly sliced white onion; 1½ cups Tacos Gobernadorthinly sliced green bell peppers; ½ cup Tacos Gobernadorseeded 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. Tacos Gobernadorlarge peeled deveined shrimp, tails removed, cut into 1/2-inch pieces; 12 Corn Tortillas; 1 bag Quesadilla Shredded Cheese; ¼ cup Tacos Gobernadorthinly sliced radishes; 1 can Jalapeño Peppers; 1 cup Tacos Gobernadorthinly sliced red onion, or 1 cup pickled red onions, for serving

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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

1 tbsp.

GOYA® Lime Juice , or fresh lime juice

2½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , divided

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

1 tbsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Oregano Leaf

1 lb.

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

GOYA® Corn Tortillas

1 bag
(8 oz.)

GOYA® Quesadilla Shredded Cheese

¼ cup

thinly sliced radishes

1 can
(11 oz.)

GOYA® Jalapeño Peppers , drained and sliced into rounds, or GOYA® Jalapeño Nacho Slices, drained

1 cup

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

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.