Shrimp Tacos Gobernador
If you’re craving a taco that’s bold, cheesy, and packed with rich coastal Mexican flavor, these Tacos Gobernador deliver — succulent shrimp sautéed with onion, poblano, tomato and garlic, then tucked into corn tortillas with melty cheese and crisped until golden. Perfect for taco night when you want something with real flair, no drama.
4 people
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