Tacos Gobernador consist of shrimp tacos with cheese smushing out of the tortillas until crispy. The end result is something foodie dreams are made of.

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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.

First Story

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.

Second Story

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.

Table of Contents

1 More Mexican Shrimp Recipes:
2 Pro Tip:
3 Tacos Gobernador

More Mexican Shrimp Recipes:

Coctel de Camaron
Camarones a la Diabla
Camarones en Crema Chipotle
Caldo de Camaron

How to make the Filling

A collage showing how to make the shrimp 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.

Pro Tip:

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
Arroz Blanco
Pickled Jalapenos
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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Did you make this recipe? Please rate the recipe below!

Tacos Gobernador

Tacos Gobernador consist of shrimp tacos with cheese smushing out of the tortillas until crispy. The end result is something foodie dreams are made of.

5 from 49 votes

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: tacos

Calories: 253kcal

Author: Maggie Unzueta

Ingredients

▢ 1 lb medium shrimp shells removed, deveined, rough chopped
▢ 1 tablespoon butter
▢ 1 tablespoon olive oil
▢ ½ onion diced
▢ 1 garlic clove finely minced
▢ 1 teaspoon salt
▢ 1 roasted poblano pepper skin and seeds removed, rough chopped
▢ 8 corn tortillas
▢ 2 cups Monterey Jack cheese shredded

Instructions

Remove the shells and devein the shrimp.
Chop into pieces.
Leaving them as big chunks is fine too.
Rinse.
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 tablespoon cheese and 2 tablespoon 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.

Notes

The shrimp gets chopped up. So, size does not matter. Save your money and buy medium shrimp. It's cheaper.

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.

Some people like to add oil to the griddle to get a better crisp. That's totally up to you.

For a spicier filling, use serrano peppers instead.

Nutrition

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Maggie Unzueta

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Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.