Tacos Gobernador are shrimp and cheese tacos from Sinaloa, Mexico, made with sautéed shrimp, peppers, onion, tomato, and melted cheese folded into tortillas and pan-seared until crisp.
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This Tacos Gobernador recipe is a classic Mexican shrimp taco made with sautéed shrimp, melted cheese, and peppers folded into crispy tortillas.
It's perfect for Cinco de Mayo, family dinners, or any time you want an easy, restaurant-style taco at home.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Shrimp: Provides the main protein that gives Tacos Gobernador their signature flavor and texture.
- Poblano pepper: Adds mild heat.
- Serrano chile: Adds sharper heat, keeping the flavor bold.
- Onion: Adds sweetness, making the filling taste rounded.
- Tomatoes: Add moisture so the mixture binds without the need for sauce.
- Cheese: Melts to hold the filling together.
- Corn tortillas: Crisp when seared to keep the tacos from falling apart.
- Cilantro: Adds freshness, making the filling taste bright.
How to Make Tacos Gobernador
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 200°F and set a rack over a sheet pan to keep tacos warm.
- Sauté shrimp in butter until just opaque.
- Drain shrimp in a colander.
- Cook poblano, onion, and serrano until soft and lightly browned.
- Add garlic, spices, and salt.
- Add tomatoes and cook until the pan is mostly dry.
- Stir in cilantro and combine with the shrimp.
- Warm tortillas until pliable.
- Brush one side with oil and flip.
- Sprinkle cheese, add shrimp mixture to half, fold, and press.
- Pan-sear until cheese melts and shells turn spotty golden.
- Flip and brown the second side.
- Keep warm and repeat with the remaining tacos.
- Serve with lime, crema, salsa taquera, and cilantro.
Hint: Crisp the tortillas only after the filling is dry so steam does not soften the shells.
Storage, Make Ahead, & Freezing
Storage: Refrigerate cooked tacos in an airtight container for up to 2 days.
Make Ahead: Prepare the shrimp filling up to 24 hours in advance and refrigerate.
Freezing: Not recommended, as tortillas lose their texture.
Camila's Tips & Variations
- Tortillas tear: Warm them before filling so they bend without breaking.
- Filling is watery: Cook the tomatoes until the pan is dry.
- Tacos burn: Lower the heat and flip sooner.
- Cheese leaks: Leave a small border before folding.
- Milder flavor: Replace serrano with green bell pepper.
- Smoky variation: Try our Tacos Gobernador al Chipotle recipe.
Frequently Asked Questions
Why are my tacos soggy?
Excess moisture in the filling creates steam; cook until dry before assembling.
How do I keep the cheese from spilling out?
Leave a border and press the fold so the edges seal.
What happens if I overcook the shrimp?
They turn rubbery; remove as soon as opaque.
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Recipe
Tacos Gobernador
Equipment
- Microwave or
Ingredients
- 1 pound medium shrimp (41 to 50 per pound), peeled, deveined, and tails removed, chopped
- 3 tablespoons unsalted butter , divided
- 1 large poblano chile , stemmed, seeded, and cut into 2-inch-long
- 1 medium yellow onion , halved and sliced thin
- 1 serrano chile, stemmed, seeded, and minced , for a spicier dish, leave the seeds and ribs in the serrano.
- 2 garlic cloves , minced
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 2 plum tomatoes , cored and chopped fine
- ⅓ cup chopped fresh cilantro , plus extra for serving
- 8 (6-inch) corn tortillas
- 2 tablespoons vegetable oil
- 8 ounces Mexican melting cheese (such as Chihuahua, manchego mexicano, quesadilla, or asadero) or Monterey Jack, brick, or morzarela , shredded
- Lime wedges
- Mexican crema or sour cream
- Salsa taquera
Instructions
- Adjust oven rack to middle position and preheat the oven to 200°F. Place a wire rack over a rimmed baking sheet and transfer it to the oven to keep the tacos warm. Place colander inside medium bowl; set aside.
- Heat 1 tablespoon of butter in a large 12-inch nonstick skillet over medium heat. Add the shrimp and cook, stirring often, until they turn opaque, about 2 minutes. Transfer the shrimp to the colander to drain.
- Return the skillet to the heat and melt the remaining 2 tablespoons of butter. Add the poblano, onion, and serrano and cook, stirring frequently, until the onion is soft and lightly browned, about 6 to 8 minutes.
- Stir in the garlic, oregano, coriander, cumin, and salt, and cook for about 1 minute. Add the tomatoes and continue cooking until the mixture is mostly dry, about 4 to 5 minutes. Remove from the heat and stir in the cilantro.
- Discard any liquid collected in the bowl. Add the shrimp and vegetable mixture to the empty bowl, then stir to combine. Taste and adjust seasoning if needed. Wipe the skillet clean.
- Stack the tortillas, wrap them in a damp kitchen towel, and microwave until warm and flexible, about 30 seconds.
- Place one tortilla on a cutting board, lightly brush it with oil, then flip it over. Sprinkle about ¼ cup of cheese over the surface, then spread about ¼ cup of the shrimp mixture over half of the tortilla, leaving a small border around the edge.
- Fold in half and press gently. Repeat with the remaining tortillas and filling.
- Place four tacos in the clean skillet with the folded edges facing inward. Set the pan over medium-high heat and cook until the cheese melts and the bottom is golden and lightly crisp, about 2 to 3 minutes.
- Carefully turn the tacos using tongs and a thin spatula and cook the second side until golden, another 2 to 3 minutes, adjusting the heat as needed.
- Transfer the cooked tacos to the rack in the warm oven. Repeat with the remaining tacos. Serve immediately with lime wedges, crema, salsa taquera, and extra cilantro on the side.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
