“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! ”
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Recipe From
Norteña
By Karla Zazueta
Tap For Ingredients
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.