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5/09/2022

Tacos Gobernador (Governor Tacos)






Tacos Gobernador (Governor) are warm tortillas that are filled with a combination of shrimp, shredded cheese, garlic, onions, jalapeƱos, poblano strips, and tomatoes. The tortillas are then folded in half and cooked on a griddle over medium heat.

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Tacos Gobernador (Governor Tacos)


These tacos originated in Mazatlan, Sinaloa, Mexico. It is said that the governor of Sinaloa loved shrimp and quesadillas so the chef of a well-known restaurant created these, a cross between a shrimp taco and a quesadilla. And so these were named Tacos Gobernador ('Governor Tacos'). 






Tacos Gobernador (Governor Tacos)

 Chunks of tender shrimp are tossed in a saucy tomato chile mixture and then piled into tortillas with melted cheese

For This Recipe You Will Need: 

  • Shrimp: Any size shrimp can be used, I prefer the large size.

  • Vegetables: Bell pepper, or Poblanos, JalapeƱos (optional), white onions, garlic, and plum tomatoes.

  • Tortillas: Corn tortillas are traditional, but I've used flour tortillas in a pinch.

  • Cheese: Oaxaca, Quesadilla, or Mozzarella cheese are all great melting cheeses for Taco Gobernador

  • Salt, pepper, and olive oil





  •  How to Make Tacos Gobernador
    Step-by-step Instructions:

  • Pour 2 tablespoons into a skillet over medium-high heat.

  • Add onions, jalapeƱos, and bell peppers or (poblanos) and cook until onions are soft and translucent about 4 to 5 minutes.

  • Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add tomatoes to the skillet and cook until they have softened about 3 minutes. 

  • Add shrimp to the onion mixture. Cook until shrimp turns pink, 2 to 3 minutes. Season with more salt and pepper. Remove from heat.
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    Tacos Gobernador
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    Tacos Gobernador (Governor) are warm tortillas that are filled with a combination of shrimp, shredded cheese, poblano strips, onions, jalapeƱos, and tomatoes.

    Ingredients:
    • 3 tablespoon olive oil
    • 3 Roma tomatoes, deseed, and diced tomatoes
    • 1 small white onion, sliced or diced
    • 1 poblano, roasted and seeded, cut into strips (bell pepper can be used instead)
    • 1 jalapeƱo, sliced
    • 1 garlic clove, minced
    • 2 cups shredded Quesadilla, Oaxaca, or mozzarella cheese
    • 1 pound shrimp, peeled and deveined, cut into pieces
    • 10 flour or corn tortillas
    • Salt and pepper to taste
    Instructions:
    1. Pour 2 tablespoons into a skillet over medium-high heat. Add onions, jalapeƱos, and bell peppers or (poblanos) and cook until onions are soft and translucent about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add tomatoes to the skillet and cook until they have softened about 3 minutes. Add shrimp to the onion mixture. Cook until shrimp turns pink, 2 to 3 minutes. Season with more salt and pepper. Remove from heat.
    2. Divide shrimp mixture into 10 portion
    3. Place 1 tablespoon olive oil in a cast-iron skillet over medium-low heat. Place 1 tortilla on oil. Add 1 1/2 tablespoons cheese and 1 portion of shrimp mixture to one side of the tortilla. Fold over and cook until the tortilla is semi-crisp and cheese has started to melt, 3 to 4 minutes. Flip taco onto the other side and cook to desired crispiness, 2 to 3 minutes more. Repeat with remaining tortillas.
    4. Serve immediately



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