Tacos Gobernador are guaranteed to be your new favorite taco. Filled with buttery shrimp, onions & bell pepper plus the melted cheese (adds an incredible flavor) will have you begging for more!
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Why are they called tacos gobernador?
The name “governor’s tacos” comes from the fact that the dish was created for a governor of Sinaloa who was visiting a local restaurant. The chef whipped up this special dish just for the governor, and it was so good that it quickly became a local favorite and spread to other parts of Mexico
Ingredients
- Large shrimp – Fresh or frozen will work. The original taco was made with Marlin fish but unfortunately that fish is almost extinct. I don’t recommend sourcing it.
- Onion – yellow or white should work fine.
- Green bell pepper or poblano peppers. If you like things spicy, you can add jalapeños or serrano peppers.
- Chopped garlic optional.
- The Cheese: A good melting cheese is needed. Oaxaca cheese, Chihuahua or Asadero, Monterey jack or Mozzarella are good options.
- Seasoning: Kosher salt and black pepper is all you need. Add a pinch of oregano, optional.
- Corn tortillas
- Butter – for frying the tacos
- To serve: Your favorite salsa but I highly recommend Salsa verde, salsa chile de arbol, and lime wedges. Top with avocado (optional).
How To Make Tacos Gobernador
This is an amazing weeknight dinner. Simple to prepare but huge in flavor.
- Start by peeling and deveining the shrimp. Cut into small pieces.
- In a large skillet (an iron skillet preferably) or griddle, add some butter and saute the onions and bell peppers.
- Cook until soft for about 2 minutes.
- Add the shrimp and cook for another 3 to 4 minutes or until the shrimp is no longer translucent. Note: Make sure not to overcook the shrimp as it can become rubbery.
- Season with kosher salt and pepper to taste.
- Assemble the tacos by adding a layer of the shrimp filling and top it with shredded cheese.
- On a separate skillet, melt some butter with 1 tablespoon of olive oil. Place the tacos open to warm up the entire tortilla.
- As soon as the tortilla becomes soft, using a spatula, fold it to cover the shrimp side.
Tip! Warming up the tortilla first before folding it, will prevent it from breaking in the middle.
- Flip the tacos to brown the other side. Cook until crispy and the cheese has melted. Repeat process with the remaining tortillas until all tacos are done.
Serving Suggestions
Here are some ideas what to serve these Tacos Gobernador with:
- Top with: Guacamole, your favorite salsa and a squeeze of lime.
- Calabacitas to balance these tacos with some veggies 😉
- Frijoles Puercos – to add more deep flavors!
- Mexican White Rice – to compliment with fresh flavors
Ana’s Recipe Tips
- How to Store: You can store leftover shrimp mix or the tacos once they’re made since it’s a crispy tortilla.
- Fridge: Place the shrimp mixture an airtight container and store for about 3-4 days. If you’re storing it in the freezer, it can last for several months.
- Reheating: When you’re ready to eat the leftover shrimp, you can reheat it in a pan on the stove or in the microwave. Just make sure to heat it until it’s hot all the way through, and avoid reheating it more than once to prevent foodborne illness.
- To reheat the tacos, place on a skillet and heat over medium heat until crispy again on the outside and warm on the inside.
Print Recipe:
Tacos Gobernador
Tacos Gobernador are guaranteed to be your new favorite taco. Filled with buttery shrimp, onions & bell pepper plus the melted cheese (adds an incredible flavor) will have you begging for more!
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Servings: 8 Tacos
Calories: 180kcal
Ingredients
- 1 Tbsp unsalted butter
- 1 Tbsp Olive oil
- ½ medium onion – about 1 cup (yellow or white) - chopped
- 1 medium bell pepper - chopped
- 1 Lb Shrimp (frozen or fresh) - Peeled, deveined and cut into small pieces
- Salt and pepper to taste
- 2 cup shredded chihuahua or mozzarella cheese
- 8 to 10 corn tortillas
- more butter to fry the tacos
Instructions
- In a large skillet (an iron skillet preferably), add some butter and saute the onions and bell peppers. Cook until soft for about 2 minutes.
- Add the shrimp and cook for another 3 to 4 minutes or until the shrimp is no longer translucent. Note: Make sure not to overcook the shrimp as it can become rubbery.
- Season with salt and pepper to taste.
- Assemble the tacos by adding a layer of shrimp and top it with shredded cheese.
- On a separate skillet, melt some butter with 1 tablespoon of olive oil. Place the tacos open to warm up the entire tortilla. See note
- As soon as the tortilla becomes soft, using a spatula, fold it to cover the shrimp side.
- Flip the tacos to brown the other side. Cook until crispy and the cheese has melted. Repeat process until all tacos are done.
Notes
Salsa verde y salsa chile de arbol to serve with.
- Warming up the tortilla first before folding it, will prevent it from breaking in the middle.
Your Private Notes
Nutrition
Serving: 1taco | Calories: 180kcal | Carbohydrates: 11g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 5mg | Potassium: 13mg | Fiber: 2g | Sugar: 1g
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Seafood Tacos Recipes
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
“The ocean stirs the heart, inspires the imagination and brings eternal joy to the soul.”
– Robert Wyland
fantastic recipe; clear directions. this was delicious. thank you
Thank you so much Lydia! I’m so happy to hear you liked it. Stay well!
Oh my! Simple and delicious! Last meal of 2023! Perfect way to end the year!
Happy New Year!
Wow, what a fantastic recipe! Thanks so much for sharing! My family loves shrimp!
Superb taco recipe, especially with your salsa verde! Cannot get enough of them!
Any kind of tacos are good with me and these were incredible with the shrimp.
I love tacos — and make them every week! These tacos look amazing and are totally going on my menu for our next family taco night!
These shrimp tacos look gorgeous and thanks for the tips on cooking them properly in the skillet too.
These were amazing!!
Hola Muy Delish
Me imagino que los tácito están muy ricos, voy a probar los. El restaurante de tu hermana en Hermosio como se llama?
Hola Gordito! (jeje, mi apodo de chica era Gorda! jeje) …. no es por nada pero estos taquitos estan riquisimos! Te van a encantar! El restaurante de mi hermana se llama Saga Sushi https://www.facebook.com/SAGASushiBar/ (tambien tenia uno en Tucson que es donde los vendia). Saludos y ahi me dices como te gustaron :), Ana
These tacos look incredible! Never thought to pair seafood and cheese together, but you’ve convinced me otherwise!
I’m so happy to hear you like these taco gobernador! The cheese and shrimp go amazing together in this case.
What a great combination! The filling of these tacos looks incredible and it’s all my favorites. I can’t wait to make these.
Thanks so much Aimee!
Shrimp tacos – simply delicious. Thank you for sharing this wonderful Mexican recipe.
Thanks so much for the kind comment Maire!
Wow, do these tacos gobernador sound and look amazing! I can’t wait for my family to taste them.
Thank you Andrea! I’m sure they will love these seafood tacos! They’re very original and different too.
I’ve never thought to combine seafood and cheese in a taco, but these are absolutely incredible! All of the flavors worked wonderfully together! Thanks for the recipe!
Yes it works Maryanne! Thank you!
These tacos gobernador are delicious and the entire family loved them! Thanks for the recipe!
I’m so glad you liked them Claudia!