About this recipe
My mom is from Sinaloa (check my tacos dorados recipe or the colache calabacita recipe, for more Sinaloan food), the home of Tacos Gobernador, but she never made them for us growing up — I know, so sad! I didn’t try them until I was living in Monterrey, and honestly, I was hooked from the very first bite.
These tacos are everything I love about Mexican coastal food: plump shrimp, roasted poblano, juicy tomato, and melted cheese folded into a crisp corn tortilla. They’re rich, smoky, and just a little indulgent — the kind of taco that makes you close your eyes and go wow.
Traditionally, they were created in Mazatlán for a visiting governor (hence the name) and have been a classic ever since. My version keeps that authentic flavor but makes it easy enough for a weeknight dinner.
Why You’ll Love This Recipe
- Authentic flavor: The smoky poblano, melted cheese, and shrimp combo is pure Sinaloa magic.
- Fast and easy: Ready in under 30 minutes — perfect for taco night.
- Crowd-pleaser: Everyone loves cheesy shrimp tacos.
- Flexible: Use corn or flour tortillas, your favorite melty cheese, and adjust the spice to your taste.
- Perfect for weeknights or entertaining: Feels special without being complicated. If you need a vegan version, try making mushroom gobernador tacos.
Ingredient notes
- Shrimp: Use medium or large shrimp, peeled and deveined. Chop into bite-sized pieces.
- Poblano peppers —you can add them raw or roasted.
- Tomatoes: Fresh roma or vine tomatoes keep the filling juicy.
- Onion and garlic
- Cheese: Oaxaca, Chihuahua, or mozzarella all melt beautifully.
- Butter
- Tortillas: Corn tortillas give you that authentic crunch; flour tortillas make them softer.
How to Make Shrimp Tacos Gobernador
- Sauté the base: Melt butter in a skillet over medium heat. Add diced onion and diced poblano; cook 3–4 minutes until softened.
- Add flavor: Stir in garlic and cook for 1 minute, then add tomato and let it melt down for about 3 minutes.
- Add the shrimp: Mix in shrimp, oregano (if using), and salt. Cook 3–4 minutes, just until pink and cooked through.
- Assemble and toast: Warm tortillas, add cheese and a few spoonfuls of shrimp filling, fold, and cook until the cheese melts and tortillas are golden.
Variations
- Make it spicy: Add chipotle peppers; some recipes actually call for it.
- Tortilla swap: Try flour tortillas for a softer bite.
- Make it creamy: Add a spoonful of Chipotle Cashew Crema or Poblano Salsa Verde for drizzling.
Home-Cook to Home-Cook Tips
- Don’t overcrowd the pan — shrimp cook best when they have space to sear.
- Warm your tortillas before assembling to prevent cracking.
- For extra crisp tacos, brush the folded tortilla lightly with oil before toasting.
- Serve immediately — these tacos are at their best when the cheese is hot and melty.
How to Serve
- Lime wedges for a bright, zesty finish.
- Avocado slices or guacamole for creaminess.
- Pickled red onions or Authentic Mexican Salsa Verde for acidity and balance.
- A side of Mexican White Rice or Frijoles de la Olla to make it a full meal.
Shrimp Tacos Gobernador
Equipment
- 1 cast iron skillet
Ingredients
For the filling
- 1 tablespoon butter
- 1 medium onion, diced
- 3 cloves garlic thinly sliced
- 1 pound 400 g shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1 large tomato diced
- 1 roasted poblano pepper sliced (optional but traditional)
- 1 teaspoon oregano optional
- Salt to taste
For the tacos
- 12 corn tortillas flour tortillas alos work
- 1 cup shredded cheese Oaxaca, Chihuahua, or mozzarella
Instructions
- In a large skillet, melt the butter over medium heat. Add the onion and diced poblano pepper. Sauté for about 3–4 minutes with a pinch of salt, stirring occasionally, until the onion begins to soften.
- Stir in the sliced garlic and cook for about 1 minute, just until fragrant.
- Add the diced tomato and let it cook for 3–4 minutes, until it softens and begins to break down, forming a light sauce.
- Stir in the chopped shrimp, soy sauce, and a pinch of salt. Cook for about 3–4 minutes, or until the shrimp turn pink and are fully cooked through. Taste and adjust seasoning if needed.
Assemble the tacos
- Warm the tortillas on a griddle or skillet. Sprinkle each with shredded cheese, spoon the shrimp mixture over half of the tortilla, and fold.
- Press lightly and cook until the cheese melts and the tortilla is golden and slightly crispy. Flip and toast the other side for 1–2 minutes.
- Serve hot with lime wedges and salsa
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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