Tacos Gobernador are loaded with buttery shrimp and melted cheese, then tucked into a crispy tortilla for the ultimate seafood bite. They originated in Sinaloa, a coastal region of Mexico, where fresh seafood shines. This one-pan, 15-minute recipe makes it easy to bring those bold, coastal flavors to your kitchen.
Tacos Gobernador Recipe Essentials
- 🍽️ Course: Main dish
- ⏱️ Cooking Time: About 15-20 minutes total
- 🍴 Servings: 8-12 tacos
- 🧄 Flavor Profile: Savory, buttery shrimp with mild sweetness from peppers and onions, plus creamy melted cheese
- 🍚 Best Served With: Rice, beans, or a fresh salsa on the side
- 🧊 Make Ahead?: Not ideal, but shrimp filling can be prepped ahead and assembled fresh for the best texture
Summarize and Save This Content On
I love how satisfying tacos gobernador are, with so many textures and bold flavors. I'm always drawn to the origin story of tacos in Mazatlán, Sinaloa, in 1987, when they were created as a special dish for the governor before restaurants like Los Arcos helped make them popular. I stick with traditional Oaxacan cheese when I can, but mozzarella is honestly the best substitute.
If you're looking for more simple taco recipes, you'll love smash burger tacos and air fryer shredded chicken tacos.
Why You'll Love This Recipe
- The ingredients are flexible: You can get creative with these tacos and make them your own! From the veggies to the cheese, use your favorites to enjoy a totally new flavor profile.
- It's a crowd-pleaser: Whether you make these gobernador tacos as an easy dinner or for a party, everyone adores the juicy shrimp and crispy tortillas.
- It's ready in 15 minutes: It takes just 15 minutes to prepare and cook these tacos, so you can spend more time enjoying them.
Tacos Gobernador Ingredients
The main ingredients of this tacos gobernador recipe that make it authentic are listed below. Oaxaca cheese can be found at most large grocery store chains or at your local Latin market.
- Butter: This is key to the richness and the crispiness of the taco shell. Unsalted is best, so you have control over the saltiness of your gobernador taco.
- Green bell pepper: Traditionally, this recipe uses poblano peppers, and I recommend using them if you can find them at the grocery store. Green peppers are a fine substitute and are very tasty in these tacos, too.
- Shrimp: Medium or large shrimp are the perfect size for the tacos without being too big (similar to what I used for these lemon and garlic broiled shrimp skewers). I love that they cook quickly, remaining juicy. Purchase them peeled and deveined to save some time. Frozen or fresh are great as long as you thaw and pat the frozen ones dry first.
- Oaxacan cheese: If you can get your hands on Oaxacan cheese, it's perfect on these tacos. It melts beautifully, becoming gooey and stringy, similar to mozzarella or Monterey Jack.
- Corn tortillas: Traditional tacos gobernador call for corn tortillas. They crisp up perfectly! I recommend warming them for a few seconds in the microwave or a dry pan. This helps them fold easier without tearing.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Swap for chicken: If you're not a seafood fan or have an allergy, swap the shrimp for shredded chicken.
- Use flour tortillas: I always recommend corn tortillas for authenticity, but flour tortillas still work well.
- Try the tomato version: Many recipes include a chopped Roma tomato. Cook it with the shrimp to make a saucy filling.
- Add more veggies: The recipe uses onions and poblanos, but you can add more veggies like red bell peppers and mushrooms to pack them with even more nutrition and texture.
How to Make Tacos Gobernador
Below are the steps needed to cook and assemble your tacos gobernador. It's super quick and easy; all you have to do is slice the onions and peppers before you get started.
Step 1: Cook the peppers and onions. Heat your skillet over medium heat with oil and butter, and then cook the green peppers and onions for about 3-5 minutes.
Step 2: Add the shrimp. Add the shrimp, garlic, and seasoning. Allow the shrimp and veggies to cook for about 5 minutes.
Step 3: Fill the tortillas. Now you can remove the filling, gently wipe out the skillet, and lay down a tortilla. Layer cheese, some of the shrimp mixture, and more cheese on top.
Step 4: Flip and repeat. Fold the tortilla over and toast until golden. Flip it and do the other side. Repeat steps 3 and 4 for the remaining tacos. Serve them with a drizzle of avocado hot sauce.
Expert Tips
- Cook the shrimp in batches. If you have a smaller skillet, cook the shrimp in batches. This allows them all to have contact with the pan so they sear instead of steam for more flavor and color.
- Keep at medium-low heat: When browning the tacos, medium-low heat is ideal to get them golden and crispy without burning them.
- Rest the filling: Allow the shrimp and veggies a few minutes to rest before you assemble your tacos gobernador, to keep everything from drying out.
- Serve immediately: These tacos are best served immediately. They will have the best flavor and texture right out of the pan.
- Storage and freezer directions: If you want to save leftovers, store the filling separately in an airtight container in the refrigerator for 2-3 days. I don't recommend saving assembled tacos because they become soggy. However, you may keep them in the fridge for a day if you don't mind the change in texture. Freeze the filling for up to 2 months as well!
These easy catfish tacos are another seafood taco recipe that would make a delicious dinner option.
Serving Suggestions
- More party foods: if you're serving tacos gobernador to a crowd, consider serving sausage queso and chips as another appetizer.
- Topping ideas: Top your tacos with delicious toppings like my best ever guacamole, sour cream, or freshly chopped cilantro.
- Easy side dishes: Enjoy some Mexican rice or this black bean and corn salad on the side.
Tacos Gobernador Recipe FAQs
Cooked shrimp will be pink and opaque, and curl into a "C" shape when cooked. If they curl into an "O," then they are overcooked and may take on a rubbery texture. Keep an eye on them because they cook quickly!
Once both sides of each taco are golden brown and the cheese is nice and melty, they're ready to go. If some of the cheese leaks out, this is fine! Let it brown in the skillet and create a cheese skirt on your taco for more texture.
You can make the filling ahead and keep it in the refrigerator for a day or two, but I don't recommend assembling the tacos in advance because they will become soggy.
A skillet on the stovetop is best for tacos or even just the filling. Use a dry pan to make the tacos crispy again, or a skillet with a little oil for the shrimp and veggies. Avoid the microwave to prevent soggy tacos and dry shrimp.
More Delicious Shrimp Dinner Recipes
Do you like shrimp recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Taco Gobernador
Ingredients
- 2 tablespoon butter unsalted
- 1 large green pepper sliced (poblano if you can get it, otherwise bell)
- 1 large yellow onion sliced thin
- 1 ½ pounds shrimp deveined and peeled
- 1 tablespoon garlic minced
- ½ tablespoon sea salt
- ¼ teaspoon ground black pepper
For serving:
- Corn tortillas
- Oaxaca cheese shredded (or mozzarella)
- butter as needed
Instructions
- In a large skillet, add oil and butter, on medium high heat. Melt butter then add green pepper and onion and cook for about 3-5 minutes.
- Add shrimp, garlic, salt and pepper and cook until all the shrimp is opaque (about 5 minutes).
- Remove from heat and allow it to cool slightly in a bowl.
- Clean your skillet and melt butter on medium low heat (about ½ tablespoon), then add a corn tortilla. On half, add some cheese, your shrimp mixture then more cheese. Carefully fold the other half over and lightly toast, then flip and toast the other side as well.
- Repeat for as many as you want.
- Serve warm for best texture.
Notes
- When both sides of the tacos are golden brown and the cheese is fully melted, they're ready to serve. If a little cheese spills out, don't worry-let it crisp in the skillet to form a delicious cheese skirt that adds extra texture.
- If you're working with a smaller skillet, cook the shrimp in batches. Giving them space ensures they make full contact with the pan so they sear properly instead of steaming, which builds better flavor and color.
- Perfectly cooked shrimp turn pink and opaque, forming a gentle "C" shape. If they tighten into an "O," they're overcooked and can become rubbery. Watch them closely-they cook fast!
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