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! 

three tacos with shrimp and salsas on the side

Tacos Gobernador are a popular Mexican seafood dish from the state of Sinaloa (just like Aguachile). The story goes that Sinaloa’s Gobernor used to request his Shrimp Tacos with cheese and that’s how these tacos got started!

You may think that cheese and seafood does not go well together but in this case, everything turns out delicious! Give it a try.

If you’re a seafood lover like I am, you will also love my Blackened Salmon tacos, Shrimp Ceviche or Fish Ceviche too! And for sides see Best Sides for Fish Tacos.

Three tacos gobernador on a white oval plate with green salsa on the side

The Ingredients

  • 1 lb shrimp – I use frozen shrimp since I don’t live near the ocean. The original taco was made with Marlin fish but unfortunately that fish is almost extinct 🙁
  • Onion – yellow or white should work fine.
  • Green bell pepper
  • Queso chihuahua o mozzarella – or any good melting cheese for that matter
  • Corn tortillas
  • Butter – for frying the tacos
  • Salsa verde y salsa chile de arbol to serve with.
Ingredients: chopped onions and green bell peppers, shrimp, butter and cheese plus tortillas on the side

How to make Tacos Gobernador

This is an amazing week night dinner. Simple to prepare but huge in flavor.

Start by peeling and deveining the shrimp. Cut into small pieces.

Chopped raw shrimp on a white oval plate

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.

Assemble the tacos by adding a layer of shrimp and top it with shredded cheese.

filling the tortillas with the shrimp mixture

On a separate skillet, melt some butter with 1 tablespoon of olive oil. Place the tacos open to warm up the entire tortilla.

Tip! Warming up the tortilla first before folding it, will prevent it from breaking in the middle.

As soon as the tortilla becomes soft, using a spatula, fold it to cover the shrimp side.

An iron skillet with 3 corn tortillas tacos. One is being flipped with a metal spatula

Flip the tacos to brown the other side. Cook until crispy and the cheese has melted. Repeat process until all tacos are done.

An iron skillet with 3 crispy tacos

What to serve with

Here are some ideas what to serve these Tacos Gobernador with:

3 tacos on a plate with red salsa on the side
three tacos with shrimp and salsas on the side

Tacos Gobernador

Servings 8 Tacos
Ana Frias
5 from 10 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
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! 
8 Tacos

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
  • 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.
  • 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.

*Ana’s 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.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your 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

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

“The ocean stirs the heart, inspires the imagination and brings eternal joy to the soul.” – Robert Wyland

How I learned this recipe

Last week we visited my oldest sister Malena in Kino Bay Sonora for a week, and she taught me how to make these delicious Tacos Gobernador. She has a sushi restaurant in Hermosillo but also sells some seafood tacos (long story). These tacos are part of her menu and always sell like hotcake!

As you can see, cooking is in our blood!

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Recipe Rating




15 Comments

  1. 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?

  2. 5 stars
    These tacos look incredible! Never thought to pair seafood and cheese together, but you’ve convinced me otherwise!

  3. 5 stars
    What a great combination! The filling of these tacos looks incredible and it’s all my favorites. I can’t wait to make these.

  4. 5 stars
    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!