Tacos Gobernador

These Tacos Gobernador are filled with juicy shrimp, roasted poblano peppers, and melted Monterey Jack cheese, then cooked on a griddle for crispy tortillas and delicious cheesy edges.

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Five golden, crispy Tacos Gobernador filled with cheese are arranged on a colorful plate, garnished with cilantro. Sliced jalapeños and a bowl of salsa sit nearby on a rustic wooden table.

Tacos Gobernador 🌮 are Mexican shrimp tacos from Sinaloa made with juicy chopped shrimp, roasted poblano peppers, onion, and plenty of melted cheese.

The tacos are cooked on a hot griddle until the tortillas are crisp and the cheese spills out and gets golden and crunchy around the edges.

Tacos Gobernador are said to have been created for the governor of Sinaloa, Francisco Labastida. There are a couple of stories about how they came to be, but either way, this Sinaloa specialty has become a favorite far beyond the state.

Why You’ll Love This Recipe ❤️

Big chunks of shrimp. The shrimp are roughly chopped, so you get juicy pieces in every bite.
Crispy, cheesy edges. The melted cheese that spills onto the griddle becomes golden and crispy as the tacos cook.
Roasted poblano adds flavor. Poblano peppers bring a mild, smoky chile flavor without adding much heat.
Quick and easy filling. The shrimp mixture cooks in one skillet in about 5 minutes.
Great for seafood lovers. If you enjoy Mexican shrimp dishes, this is one you’ll want to add to your recipe collection.

-Maggie

👩🏼‍🍳 Instructions

Making the Shrimp Filling

Remove the shells and devein the shrimp.
Chop into pieces.
Leaving them as big chunks is fine too.

Rough chopping is ok here. You want big chunks of shrimp to bite into.

Shrimp is popular throughout Mexico, and every region has its own way of preparing it. I’ve tasted Coctel de Camaron in Baja California, Camarones a la Diabla in Durango, Camarones en Crema Chipotle in Mexico City, and Caldo de Camaron in Veracruz.

A collage showing how to make the shrimp filling.

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.

Here’s an instructional video on how to roast a poblano pepper.

For a spicier taco, use serrano peppers instead of poblano.

For me, the combination of poblano and cheese is hard to beat, just like in Rajas con Crema.

Cook until shrimp are pink. About 5 minutes.
Stir occasionally.
Set aside. Let cool slightly.

A collage showing how to make the Tacos Gobernador.

Making Tacos Gobernador

Heat griddle.
Place two tortillas on the griddle.
Cook for 1 minute, then flip.
Add about 2 tablespoons of cheese and 2 tablespoons of the shrimp filling to one side of the tortilla.
Fold over the other side to create the taco.

Have everything you need ready. This will go fast.

For extra-crispy tacos, lightly oil the griddle.

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. Check my list of what to serve with tacos for side dish ideas.

A spatula pressing down on a taco with the cheese oozing out.

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 until ready to serve.
Continue until there are no more tortillas and filling.

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.

⭐️ Pro Tips

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.

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.

Tacos Gobernado stacked on a decorative blue talavera plate.

That crispy cheese edge is called “chicharrón de queso” in Spanish.

Roughly translated, it means “Cheese Crackling.” Mmm… you’re going to love biting into it!

🙋🏻‍♀️ Frequently Asked Questions

What are Tacos Gobernador?

Tacos Gobernador are Mexican shrimp tacos that originated in Sinaloa. They are made with shrimp, roasted poblano peppers, onion, and cheese, then cooked on a griddle until the tortillas are crisp and the cheese is melted and golden.

What kind of shrimp should I use?

Medium shrimp work great for this recipe. Since the shrimp are roughly chopped, there’s no need to spend extra money on large shrimp.

Are Tacos Gobernador spicy?

These tacos are mild when made with poblano peppers. For more heat, substitute a serrano pepper.

What cheese is used for Tacos Gobernador?

I use Monterey Jack because it melts easily and gets wonderfully crispy around the edges. Oaxaca cheese or another good melting cheese can also work.

Can I make the shrimp filling ahead of time?

Yes. The shrimp filling can be made ahead and stored in the refrigerator for up to 3 days. This makes assembling and cooking the tacos much faster when you’re ready to eat.

Can I freeze roasted poblano peppers?

Absolutely. If you’re already roasting poblano peppers for another recipe, roast an extra one and freeze it. Thaw it when you’re ready to make Tacos Gobernador for an easy shortcut.

How do I get crispy cheese edges on the tacos?

Let some of the shredded cheese reach the edge of the tortilla as the taco cooks. When the cheese hits the hot griddle, it will melt and become golden and crispy. Press the taco down with your spatula and flip it once the cheese is crisp.