The most perfect crispy cheesy shrimp tacos you will ever come across!
These Tacos Gobernador translates to "Governor’s Tacos" and they are just hyper-delicious. These are cheesy shrimp tacos folded in between a crispy corn tortilla with all the toppings. I promise these tacos will just make you happy every time you make them.
Poblano peppers strips, thinly sliced onions, juicy sweet tomatoes, serrano pepper and garlic cooked with shrimps and then laid on top of deliciously melted cheese in between a corn tortilla that is perfectly pan-fried in butter. Oh! And the serrano pepper offers the perfect hint of spiciness that you will love.
These tacos are also known as “Tacos al Gobernador” or “Tacos Gobernador Estilo Sinaloa” because they were named after the Governor of Sinaloa, Mexico. The Governor stated that Pacific shrimp, melted cheese, tomatoes, peppers and onions was good politics!
A little humorous, but I definitely have an idea where he came from with that statement; food has always been a median between parties. So, how do we make these fabulous tacos? It's so simple, you’ll be amazed how you can whip up a batch of tacos gobernador for an appetizer, lunch, dinner or snack.
How to Make Tacos Gobernador
Start with sautéing the onions, peppers and garlic. Then add the shrimp.
Add a tablespoon of unsalted butter to another skillet over medium heat, and add the corn tortilla. Add the cheese and allow to melt a little.
Add the shrimp mixture on top of the cheese and fold the tortilla over. Crisp the taco on one side, flip over and crisp on the other side.
And that's it! Your tacos gobernador are done! Top with salsa verde or creamy avocado cilantro sauce.
1pound large shrimp uncooked, de-shelled, deveined, and cut into small pieces
1 small onion chopped or thinly sliced
1 green bell pepper or poblano pepper, cut into thin strips
After cleaning the shrimp, cut into small pieces. Set aside in the refrigerator until ready to use.
Sauté pepper, onion, tomatoes and serrano pepper in a skillet over medium heat with 3 tablespoons of butter. Cook until onions are translucent, about 4 minutes.
If using a poblano pepper, make sure to roast pepper over stovetop or oven before using. Put pepper in a sealed container to cause it to sweat for 5 minutes. Peel skin off under running water and remove seeds and stem.
Add garlic and cilantro (if using), and cook for another minute. Stir ingredients together.
Add shrimp to the mixture with the juice of half a lime and salt and pepper to taste. Cook just until shrimp turns pink....DO NOT overcook shrimp or they will become gummy and tough.
In another skillet or comal over medium heat, add a a tablespoon of butter or oil and add one or two tortillas at a time.
After about 45 seconds or so, flip tortilla over and add cheese to one side. Allow cheese to melt a little, then add about 2-3 tablespoons of shrimp mixture on top of cheese.
Fold the side with no ingredients over to form a taco. Continue to cook on both sides until tacos are nice and crispy, about another 30 seconds or so.
Repeat the process with the rest of the tortillas. Serve immediately with salsa verde or avocado cilantro sauce. Serve with lime wedges.