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Tacos Gobernador hail from the good State of Sinaloa and are SO SO GOOD!
There are two stories as to their origin.
The Governor of Sinaloa, Francisco Labastida, was visiting a restaurant. The chef and restaurant owner remembered hearing that the governor really liked his wife’s shrimp tacos.
So, they served him their version of shrimp tacos.
The governor was visiting a restaurant, and they didn’t know what to serve him.
The chef got creative and quickly invented these now famous shrimp tacos.
How to make them
- Remove the shells.
- Devein the shrimp.
- Chop up the shrimp.
Rough chopping is ok here.
You want big chunks of shrimp to bite into.
More Mexican Shrimp Recipes:
How to make the Filling
- Heat oil and butter in a large skillet.
- Add the onion and cook for 1 minute.
- Add the shrimp, garlic, salt, and roasted poblano peppers.
Here’s an instructional video on how to roast a poblano pepper.
Some people will use serrano peppers for a spicier taco. That’s totally up to you.
For me, the combination of poblano and cheese tastes amazing like in Rajas con Crema.
Next time you are roasting poblano peppers, roast an extra pepper and stick it in the FREEZER. Defrost for dishes like this. It will make cooking this recipe faster.
- Cook until the shrimp is pink.
- About 5 minutes.
Another Pro Tip:Make the filling ahead of time. That way, you won’t spend all day in front of the stove.
The filling will last in the fridge for up to 3 days.
Since the shrimp gets chopped up, size does not matter. Save your money and buy medium shrimp since they are CHEAPER.
- On a hot griddle, add the tortilla.
- Let it warm for 1 minute, then flip it.
- Add the cheese and shrimp filling.
- Cook for 1 minute and fold over one half of the tortilla.
Have everything you need ready. This will go fast.
Some people like to add oil to the griddle to get a better crisp. That’s totally up to you.
How To Keep the Tacos Warm:
Place in a baking dish covered with aluminum foil.
Once all the tacos are cooked, keep in a warm oven until ready to serve.
- Using your spatula, PRESS DOWN on the tortilla.
- The cheese will ooze out.
- Once the cheese has crisped up, flip and press again.
Warning: The griddle is going to get messy.
That’s OK. As you cook, the tortillas will pick up some of the char from the previous tacos.
The crispy cheese edge is referred to in Spanish as “Chicharron de Queso.”
Roughly translated, it means “Cheese Crackling.”
Mmm… you’re going to love biting into it!
What to Serve with It
Frijoles de la Olla
Ensalada de Nopalitos
Tacos Gobernador are to die for. With big chunks of shrimp and crispy edges, for Taco Tuesday or any day that ends with Y. Simply add your favorite salsa and enjoy!
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- Remove the shells and devein the shrimp.
- Chop into pieces.
- Leaving them as big chunks is fine too.
- In a large skillet, heat up the oil and butter.
- Add the onion and cook for 1 minute, until translucent.
- Add the shrimp, garlic, salt, roasted poblano pepper.
- Cook until shrimp are pink. About 5 minutes.
- Stir occasionally.
- Set aside. Let cool slightly.
- Heat griddle.
- Place two tortillas on the griddle.
- Cook for 1 minute, then flip.
- Add about 2 tbsp cheese and 2 tbsp of the shrimp filling to one side of the tortilla.
- Fold over the other side to create the taco.
- Press down on the tortilla, using your spatula.
- The cheese will ooze out.
- Once the cheese is crispy, flip the taco.
- Press down again.
- Once the cheese on that side is crispy, remove from the griddle.
- Place in a baking dish.
- Cover with aluminum foil
- Continue until there are no more tortillas and filling.