About this recipe
These Mushroom Tacos Gobernador are my vegetarian take on the famous Sinaloan shrimp tacos that won over a governor’s heart. Traditionally, Tacos Gobernador are made with shrimp, poblano peppers, tomato, onion, and cheese tucked into a golden tortilla. My version substitutes mushrooms for a juicy, meaty bite — no shrimp is needed. The result? Smoky, cheesy, plant-based tacos that feel indulgent and authentic at the same time.
Why you will love this recipe
- Customizable. Make them with dairy cheese or your favorite vegan melty cheese.
- Authentic flavors, no shrimp. Mushrooms absorb the flavors of garlic, tomato, and poblano, providing a similar richness without seafood.
- Easy weeknight dinner. Ready in under 30 minutes, perfect for taco night.
- Allergy-friendly. Ideal for those who can’t eat shrimp or prefer vegetarian options.
Ingredient notes
- Mushrooms: Cremini, white button, or portobello all work. Slice them evenly and don’t add salt until they’ve browned — this keeps them from getting soggy.
- Poblano peppers
- Tomato
- Onion & garlic
- Cheese: Traditional versions use Oaxaca or Chihuahua cheese. For vegetarian/vegan, use a melty cheese like mozzarella, Violife, or Daiya.
- Corn tortillas
- Butter or oil
how to make tacos gobernador?
Heat butter in a large skillet. Sauté onion and garlic until golden. Add mushrooms and cook until they release juices and start to brown. Now season with salt and a splash of soy sauce. Stir in poblano and tomato. Cook until softened and everything is well-seasoned.
Warm corn tortillas on a griddle. Sprinkle cheese on each tortilla, then spoon in the mushroom mixture. Fold, press lightly, and cook until the cheese melts and the tortilla is golden on both sides.
Variations
- Spicy kick: Add jalapeño or serrano chile.
- Vegan: Use plant-based cheese and vegan butter.
- Extra protein: Add black beans or grilled tofu strips inside.
Home-cook to home-cook tips
Prep the filling ahead — just reheat before assembling tacos.
For a crispy finish, brush tortillas lightly with oil before toasting.
Don’t crowd the mushrooms — let them brown for the best texture.
If your tortillas crack, double them up.
How to serve Mushroom Tacos Gobernador
Serve hot with a squeeze of lime, sliced avocado, and pickled onions. A spoonful of authentic Mexican green salsa takes them over the top. These pair perfectly with a side of Mexican rice or a simple black bean soup.
Mushroom Tacos Gobernador
Equipment
- Pan
- Griddle
Ingredients
- 1 tbsp butter
- 1 medium cut onion
- 3 cloves cut garlic
- 400 grs mushroom
- 1 tbsp soya sauce
- 1 large tomato in cubes
- 1 tbs orégano
- salt to taste
Tacos
- 12 corn tortillas
- 1 cup shredded cheese
Instructions
- Put the onion and garlic with butter in a pan, when they start to brown add the mushrooms and leave them until they start to brown. At this point, salt, soy sauce, poblano pepper and tomato are added.Add the oregano and leave until everything is cooked and well seasoned.
- In a pan you put the tortillas to heat, put grated cheese on each one and put one or two tablespoons of this stew, fold the tortillas and leave until the cheese is melted. Flip it over and let it brown a little on the other side.
Notes
Nutrition
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.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨