Tacos Gobernador

Few dishes embody the coastal charm of Mexican cuisine quite like Tacos Gobernador. Hailing from the state of Sinaloa, these tacos are a beautiful fusion of land and sea, featuring tender shrimp sautéed with vegetables and spices, then layered with melted cheese inside a crisp tortilla. The name translates to “Governor’s Tacos,” and legend has it that they were created in Mazatlán in honor of a visiting governor who loved seafood. What began as a dish to impress a dignitary has since grown into a beloved taco across Mexico, especially in coastal regions.

These tacos are hearty yet fresh, cheesy yet light, and they perfectly highlight the natural sweetness of shrimp balanced with the smokiness of roasted peppers, onions, and creamy melted cheese. Whether you are preparing them for a casual weeknight dinner or a weekend gathering, Tacos Gobernador will elevate your taco night to a whole new level.

Ingredients

For the filling:

• 1 lb (450 g) large shrimp, peeled, deveined, and chopped into bite-sized pieces

• 2 tbsp olive oil or butter

• 1 small white onion, finely chopped

• 2 cloves garlic, minced

• 1 poblano pepper or green bell pepper, roasted, peeled, and sliced

• 1–2 tomatoes, finely diced (or ½ cup canned tomatoes)

• 1 jalapeño or serrano chili, minced (optional, for heat)

• Salt and black pepper, to taste

• 1 tsp smoked paprika or chili powder

• ½ tsp ground cumin

• 2 tbsp fresh cilantro, chopped

• Juice of 1 lime

For assembly:

• 8 corn or flour tortillas

• 1 ½ cups shredded cheese (Oaxaca, Chihuahua, or mozzarella for melting)

• Lime wedges, for serving

• Salsa verde, pico de gallo, or hot sauce (optional)

Step-by-Step Instructions

1. Prepare the Shrimp

Start with fresh or well-thawed shrimp. Peel, devein, and chop them into small pieces so they cook quickly and distribute evenly throughout the filling. Pat them dry with a paper towel to avoid excess moisture in the pan.

2. Roast and Slice the Peppers

If using poblano peppers, roast them over an open flame, on a grill, or under a broiler until the skin is charred and blistered. Place the peppers in a bowl, cover with a lid or plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and slice into thin strips. This step gives the tacos a smoky depth of flavor.

3. Cook the Aromatics

Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the garlic, roasted pepper strips, diced tomatoes, and jalapeño (if using). Cook until the mixture becomes slightly saucy and fragrant, around 5 minutes.

4. Add the Shrimp

Increase the heat to medium-high and add the shrimp to the skillet. Season with salt, pepper, smoked paprika, and cumin. Cook for 3–4 minutes, stirring often, until the shrimp turn pink and are just cooked through. Be careful not to overcook them, as shrimp can become rubbery. Squeeze in the lime juice and sprinkle with cilantro for a fresh finish. Remove from heat.

5. Assemble the Tacos

Warm the tortillas on a griddle or skillet until pliable. Sprinkle a layer of shredded cheese over half of each tortilla and spoon the shrimp mixture on top. Fold the tortilla in half to enclose the filling.

6. Toast Until Golden

Place the folded tacos back on the skillet or griddle, cooking each side for 2–3 minutes until the tortilla is golden and crisp, and the cheese has melted into gooey perfection.

7. Serve and Enjoy

Serve the tacos hot with lime wedges, salsa verde, or pico de gallo on the side. The freshness of the lime and salsa beautifully balances the richness of the cheesy shrimp filling.

Tips for Success

• Cheese choice matters: Oaxaca or Chihuahua cheese offers authentic Mexican flavor and melts beautifully, but mozzarella works as a good substitute.

• Corn vs. flour tortillas: Corn tortillas add a rustic, earthy taste, while flour tortillas give a softer bite. Use whichever you prefer, but make sure to warm them before filling.

• Make ahead: The shrimp mixture can be cooked a few hours in advance. Just reheat and assemble when ready to eat.

Variations

• Spicy Tacos Gobernador: Add extra serrano peppers or a splash of hot sauce to the shrimp filling for a fiery kick.

• Creamy version: Stir in a spoonful of Mexican crema or sour cream just before filling the tacos for added richness.

• Surf and turf twist: Mix in small bits of chorizo with the shrimp for a smoky, savory balance.