Mexican Governor Shrimp and Cheese Tacos (6 Tacos)

Slice 1 1/2 onions and two seeded poblanos, mince five garlic cloves, seed and slice two tomatoes, then devein and chunk 680g raw shrimp.

Melt 4 tbsp butter in a large skillet over medium-high, add onion and poblano, and soften for about three minutes.

Stir in garlic for one minute, then add tomatoes and cook for another minute.

Stir in 3 tbsp chipotle adobo sauce, 2 tbsp tomato paste, 2 tsp Worcestershire, salt and pepper; cook one minute.

Add shrimp and cook evenly. The creator's 1–2 minutes may be insufficient for thick pieces; continue until all shrimp flesh is pearly and opaque, then transfer immediately to a bowl.

Warm six tortillas on both sides, one by one, on a separate skillet over low heat, and spread about 1/2 cup cheese on each.

Once cheese begins to melt, divide shrimp filling into six portions, add to tortillas, fold and toast gently until lightly browned on both sides and cheese fully melts.

Optionally slice one avocado and distribute among the six tacos. Serve hot and refrigerate any shrimp leftovers within two hours.