TACOS GOBERNADOR | Governor Tacos 

Tacos Gobernador are rich, cheesy shrimp tacos filled with sautéed peppers, onions, herbs, and warm spices. This dish is comforting, flavorful, and easy enough to prepare for the whole family. The shrimp stay tender, the vegetables add sweetness and texture, and the melted cheese brings everything together beautifully.

Ingredients

Seasoning Mix

• ½ teaspoon paprika

• ½ teaspoon Mexican oregano

• ½ teaspoon onion powder

• ¼ teaspoon ground cumin

• ¼ teaspoon celery seed

Shrimp Filling

• 1 lb large shrimp, peeled, deveined, and cut into thirds

• 4 tablespoons butter

• 2 poblano peppers, seeds and veins removed, sliced into strips

• ½ onion, finely diced

• 1 large Roma tomato, seeds and pulp removed, diced

• 2 large garlic cloves, finely minced

• 2 tablespoons adobo sauce (from canned chipotle peppers in adobo)

• Kosher salt, to taste

• Black pepper, to taste

• Fresh cilantro, chopped

Tacos

• Corn tortillas

• Oaxaca cheese, freshly grated
  (Monterey Jack or mozzarella may be substituted)

• Oil for the griddle

Optional Toppings

• Tomato avocado salsa

• Sour cream

Instructions

1. Prepare the Seasoning

In a small bowl, combine paprika, Mexican oregano, onion powder, cumin, and celery seed. Mix well and set aside.

2. Prepare the Vegetables

Finely dice the onion. Dice the Roma tomato, making sure to remove all seeds and wet pulp to prevent excess moisture in the filling. Slice the poblano peppers into thin strips after removing seeds and veins.

3. Prepare the Shrimp

Cut large shrimp into three evenly sized pieces. Set aside.

4. Cook the Filling

Heat a skillet over medium heat and melt the butter gently.
Add the poblano peppers first and sauté for about 2 minutes until slightly softened.
Add the diced onion and cook for another minute until translucent.
Push the vegetables to the side of the skillet and add the shrimp. Cook for about 3 minutes, stirring occasionally, until the shrimp begin to turn pink.
Add the minced garlic and cook for another 2–3 minutes, stirring gently.
Season with the prepared spice mix, adobo sauce, salt, and black pepper. Stir to combine.
Add the diced tomato and chopped cilantro last, mixing gently. Remove from heat once combined.

5. Assemble the Tacos

Heat a griddle over medium-low heat and lightly oil the surface.
Place a tortilla on the griddle and coat lightly with oil.
Sprinkle a generous amount of grated cheese over the tortilla and allow it to melt.
Spoon the shrimp mixture onto one side of the tortilla.
Fold the tortilla in half and cook until the cheese is fully melted and lightly crisp on the outside.
Repeat with remaining tortillas.

6. Serve

Top with tomato avocado salsa and sour cream if desired. Serve hot.

Notes

• Removing tomato seeds and pulp is essential to prevent a watery filling.

• Do not overcook the shrimp; they should remain tender and juicy.

• Oaxaca cheese provides the most authentic flavor and melt, but substitutes work well.