Tacos gobernador – Sinaloa prawn and cheese tacos

Ingredients for 4 portions

• 500 gPrawns, raw, peeled and deveined
• 2 tbspButter
• ½Yellow onion, finely chopped
• 2 clovesGarlic, finely chopped
• 2Poblano peppers, deseeded and diced
• 2Tomatoes, deseeded and diced
• to tasteSalt
• to tasteBlack pepper
• 250 gChihuahua cheese, grated
• 12Corn tortillas
• 1 tbspRapeseed oil, for the pan

On the side

• 2Avocados, sliced
• 2Limes, in wedges
• to tasteHot pepper sauce

Method

1. Pat the prawns dry with kitchen paper and chop them into pieces of about 1 cm.
2. Finely chop the onion and garlic. Remove the stems, seeds and veins from the poblanos and cut them into small dice; deseed and dice the tomatoes. Grate the cheese.
3. Melt the butter in a large frying pan over a medium heat and fry the onion, garlic and poblano for about 5 minutes, until soft.
4. Add the tomatoes and cook for 2 minutes. Add the prawns, season with salt and pepper and cook, stirring, for 3–4 minutes, until they are pink and almost no liquid is left in the pan.
5. Slice the avocados and cut the limes into wedges.
6. Heat a large frying pan over a medium heat and brush it with a little of the oil. Warm a tortilla for a few seconds on each side, scatter cheese over one half and, when it starts to melt, add a spoonful of the prawn filling and fold the tortilla over. Cook the taco for 1–2 minutes per side, until the cheese has melted and the tortilla is golden and slightly crisp. Make the rest three or four at a time.
7. Serve the tacos straight away with the avocado, lime wedges and hot sauce to taste.

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