Tacos Gobernador
Tacos Gobernador are crispy, cheesy shrimp tacos from Sinaloa made with sautéed shrimp, poblano peppers, onions, smoky chipotle, and melted Oaxaca cheese tucked into golden flour tortillas.
Ingredients
- For the Shrimp Filling
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 poblano pepper thinly sliced
- ½ white onion sliced
- 2 garlic cloves minced
- 1 chipotle pepper in adobo minced
- 1 teaspoon adobo sauce
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- Juice of 1 lime
- For the Tacos
- 8 medium flour tortillas
- 2 cups shredded Oaxaca cheese or Monterey Jack cheese
- Butter or oil for crisping tortillas
- Optional Toppings
- Fresh cilantro
- Diced onion
- Lime wedges
- Salsa roja taquera
- Mexican crema
Instructions
- Prepare the Shrimp
- Pat the shrimp dry and chop into bite-sized pieces. Season lightly with salt, pepper, and smoked paprika.
- Cook the Vegetables
- Heat olive oil and butter in a skillet over medium heat. Add the onions and poblano peppers. Cook for 6–8 minutes until softened and slightly caramelized. Add garlic, chipotle pepper, and adobo sauce. Cook for 1 minute more.
- Cook the Shrimp
- Add the shrimp to the skillet and cook for 2–3 minutes until pink and just cooked through. Finish with lime juice and remove from heat.
- Assemble the Tacos
- Heat a clean skillet or comal over medium heat. Place a tortilla down and sprinkle cheese over half. Add shrimp filling on top of the cheese. Fold tortilla over and cook until golden and crispy. Flip and crisp the second side.
- Serve
- Serve immediately with cilantro, salsa, crema, onion, and lime wedges.
Notes
- Avoid overcooking the shrimp or they can become rubbery.
- Freshly shredded cheese melts better than pre-shredded cheese.
- Medium heat works best for crispy tortillas without burning.
- Oaxaca cheese gives the most authentic texture, but Monterey Jack is a great substitute.