Tacos Gobernador {cheesy, crispy Mexican shrimp tacos! }

If you love shrimp tacos and melted cheese, these will become your new obsession. The filling starts with chopped shrimp that’s quickly cooked with poblano peppers, onions, garlic, and oregano, so it’s delicious, slightly smoky, and rich in flavour. It’s then stuffed into a warm tortilla, topped with Monterey Jack cheese, and crisped up in a hot skillet until the edges are golden and the cheese is gooey.

These tacos also have a fun story. They were created in the state of Sinaloa to impress the governor, which is where the name “Tacos Gobernador” comes from. They feel restaurant level luxury but honestly simple enough for a weeknight. You can keep it mild for your family, or give them a kick with jalapeño, serrano, or chipotle peppers. Serve with salsa and lime and watch them disappear.

before starting

Before you start cooking, here are some helpful information you need to know so your tacos are cheesy, crispy, and full of flavor.

• Choose your shrimp: Any size shrimp will do since all of them are chopped, but make sure they are peeled, deveined and raw. If you’re using frozen shrimp, thaw them first and pat them dry so they sear instead of steaming in the pan.
• Prepare peppers and onions: Chop the poblano and white onions into thin strips so they cook and soften quickly without turning to mush. If you want more heat, add sliced ​​jalapenos or serranos in the same step.
• Choose melted cheese: Monterey Jack cheese is easy to find and melts beautifully, but Oaxaca, Chihuahua, mozzarella, or asadro cheese also works great. Just make sure to shred the cheese so it melts evenly in the tacos.
• Start by heating your tortillas: The tortillas will crack when cold. Wrap them in slightly damp paper towels and heat them in the microwave for 30-60 seconds or briefly on a dry skillet so that they bend easily without cracking when folded.
• Use a heavy skillet: A cast iron or other heavy-duty skillet can help you get crispy, golden tortillas with lightly browned cheese edges. It retains heat well so the tacos cook quickly and evenly.

How to Make Tortilla Governor

Here are the easy steps to put together these Cheesy Shrimp Tacos at home.

1. Saute peppers and onions until fragrant

Heat butter and olive oil in a cast iron or heavy skillet over medium-high heat. Once the butter is melted and starting to bubble, add the sliced ​​poblano peppers and white onions. Cook for 4-6 minutes, stirring occasionally, until they begin to soften but still have a little bite to them. If you are adding jalapeños, serranos, or tomatoes, add them in this step so they can cook slightly.

2. Boil the shrimp

Add the chopped shrimp to the skillet along with the chopped garlic and oregano. Stir all ingredients together and cook for 2-3 minutes until shrimp are cooked through, pink and opaque. Avoid overcooking or they will become tough and rubbery. Turn off the heat, season with salt and pepper, stir in the cilantro, and transfer the mixture to a bowl. Wipe skillet with paper towels.

3. Assemble the tacos

Warm the tortillas so they become elastic. Place some tortillas in a clean skillet and heat over medium-high heat. Spread about a tablespoon of shredded cheese on half of each tortilla. Add some of the shrimp and pepper mixture on top, then add another tablespoon of cheese on top of the filling. Fold the tortilla over to close the taco.

4. Puff and melt the cheese

Let the tacos cook for 1-2 minutes per side, until the tortillas are golden brown, slightly crispy and the cheese is melted. For extra crispy edges, lightly press the folded tortilla with a spatula so a little of the cheese melts and browns in the pan. Repeat with remaining tortillas and fillings. Serve warm with lime wedges and your favorite salsa.

Recipe Tips and Tricks

Here are the best tips and tricks for making these tacos come out perfect every time.

• Raw Poblano Strips vs. Grilled Poblano Strips: Using uncooked poblano strips makes this recipe quick and easy, and they soften nicely in the skillet. For a deeper smoky flavor, you can toast and peel the poblanos first, then cut them into rajas and add them to the shrimp mixture.
• Tomatoes are extra juicy: For a more flavorful filling, add 1-2 chopped Roma tomatoes to the skillet along with the peppers and onions, or use drained pico de gallo. Let the tomatoes cook slightly so the mixture is juicy but not watery.
• Enhance smoke heat: Add chopped jalapenos or a spoonful of adobo sauce to the adobo and stir with the shrimp. This adds a smoky, spicy flavor that pairs well with cream cheese.
• Switch chili peppers: If you prefer a little less spice, substitute green peppers for some or all of the poblano peppers. For extra heat, add serrano peppers or extra jalapeños to the poblano peppers.
• Add more textures: Toss some chopped celery into the peppers and onions while they’re cooking to add a little extra crunch and flavor.
• Umami enhancement: If you want a deeper salty flavor, try adding a small amount of Worcestershire or Maggi seasoning to the shrimp mixture while cooking. Start small and build up slowly so it doesn’t overpower other flavors.

Service concept

While these can stand as a meal on their own, consider these delicious side dish and salsa ideas.

Store and reheat

Here’s how to store and enjoy Tacos Gobernador without losing its delicious texture.

• Store (fridge): For best results, store the shrimp and pepper mixture separately from the tortillas and cheese. Store filling in an airtight container in the refrigerator for up to 2-3 days, keeping unused tortillas and cheese separate in the refrigerator.
• Store (freezer): Assembled tortillas do not freeze well because the tortillas and cheese will become soggy. If desired, you can freeze the cooled shrimp mixture individually in an airtight container for up to 2 months, then thaw in the refrigerator overnight before reheating and assembling fresh tacos.
• Reheat: Reheat shrimp filling in hot skillet until heated through. The fresh tortillas are then assembled with cheese and corn tortillas and crisped up in a skillet so the tortillas stay crispy and the cheese melts again.
• Leftovers: Serve the remaining shrimp mixture in tortillas, burrito bowls, over rice or cauliflower rice, or spoon over nachos with extra cheese for quick shrimp nachos.