Shrimp Tacos Gobernador Recipe
If you’re looking for shrimp tacos that are crispy, cheesy, buttery, and packed with bold Mexican-inspired flavor, these Tacos Gobernador need to be on your menu. This recipe takes chopped shrimp, sautéed poblano peppers, onion, garlic, tomatoes, Mexican oregano, cumin, coriander, cilantro, and melty Oaxaca cheese, then folds everything into warm corn tortillas and crisps them in a skillet until golden brown.The result is a shrimp taco that hits every note: crispy tortilla, juicy shrimp, creamy melted cheese, bright lime, and just enough chile flavor to keep things interesting. Tommy calls these the kind of tacos that will “blow away” your family, friends, and guests — and he’s not wrong.
These are perfect for Cinco de Mayo, taco night, summer gatherings, or anytime you want seafood tacos that feel a little more special than the usual weeknight version.
What Are Tacos Gobernador?
Tacos Gobernador are a famous style of Mexican shrimp tacos often associated with Sinaloa, Mexico. They’re typically made with shrimp, peppers, onions, tomatoes, and melted cheese tucked inside a corn tortilla and cooked until crisp.This recipe has roots in Sinaloa and was inspired by a dish made for the governor — which is where the name “Gobernador” comes from.
Think of these as part shrimp taco, part quesadilla, and part crispy skillet taco. The Oaxaca cheese melts into the shrimp filling, helping everything hold together while adding that creamy, slightly tangy bite.
Video Instructions
Before you jump into the recipe, watch Tommy walk through the full process step-by-step in the video below. You’ll see how to cook the shrimp, build the filling, fold the tacos, crisp them in the skillet, and finish them with crema and lime.
Ingredients
- Butter
- Peeled and deveined raw shrimp
- Poblano chile
- Onion
- Serrano chile or jalapeño
- Garlic
- Ground coriander
- Ground cumin
- Mexican oregano
- Salt
- Plum tomatoes
- Fresh cilantro
- Corn tortillas
- Vegetable oil or avocado oil
- Oaxaca cheese
- Mexican crema or sour cream
- Lime wedges
View recipe card below for exact measurements and printable instructions.
How to Make Shrimp Tacos Gobernador
1. Cook and Drain the Shrimp
Start by chopping the shrimp into small pieces. Tommy recommends roughly quarter-inch pieces so the shrimp spreads evenly through the taco filling.
Melt butter in a nonstick skillet over medium heat, then cook the shrimp just until it turns pink. Transfer the shrimp to a colander set over a bowl so the excess liquid can drain.
This step matters. If the shrimp liquid stays in the filling, it can make the tacos soggy instead of crispy.
2. Sauté the Vegetables
In the same skillet, melt more butter and add the sliced onion, poblano, and serrano or jalapeño. Cook until the vegetables soften and begin to pick up a little color.
Add the garlic, Mexican oregano, cumin, coriander, and salt. Let the spices bloom for about a minute so the filling becomes fragrant.
3. Add Tomatoes and Cilantro
Stir in the chopped tomatoes and cook until the mixture tightens up and most of the moisture has cooked off.
Remove the skillet from the heat and stir in fresh cilantro.
4. Combine the Shrimp and Filling
Add the drained shrimp back into the vegetable mixture and stir everything together. Taste and adjust with salt if needed.
At this point, the filling should be flavorful but not watery.
5. Warm the Tortillas
Wrap the corn tortillas in a damp towel and microwave them until warm and pliable.
This helps prevent cracking when you fold the tacos.
6. Build the Tacos
Brush one side of each tortilla lightly with oil, then flip it over. Add Oaxaca cheese, then spoon the shrimp filling over half of the tortilla.
Fold the tortilla over and gently press it closed.
7. Crisp the Tacos in a Skillet
Place the tacos in a cold nonstick skillet with the open sides facing the center. Turn the heat to medium or medium-high and cook until the tortillas are golden brown and the cheese begins to melt. Flip carefully and cook the second side until crisp.
Tommy also shares a useful trick: place a plate over the tacos briefly while they cook. This helps compress them and encourages the cheese to melt faster, making them easier to flip.
8. Keep Warm and Serve
Transfer cooked tacos to a wire rack set over a baking sheet in a low oven while you finish the remaining batch.
Serve hot with Mexican crema, lime wedges, cilantro, and hot sauce if you like extra heat.
Recipe Tips
- Drain the shrimp well. This is one of the biggest keys to crispy shrimp tacos.
- Do not overfill the tortillas. Too much filling makes them harder to fold and flip.
- Keep tortillas warm and moist. Pliable tortillas are easier to work with.
- Use Oaxaca cheese if possible. It melts beautifully and gives the tacos that creamy, cheesy pull.
- Place the open side toward the center of the pan. This makes flipping easier.
- Cook in batches. Crowding the pan makes the tacos harder to manage.
Substitutions and Variations
Cheese Options
- Oaxaca cheese is the best choice for authentic flavor and melt, but Monterey Jack is a great substitute. Mozzarella can also work in a pinch, though it will have a milder flavor.
Pepper Options
- Use serrano if you want a little more heat. Use jalapeño for a milder version. Remove the seeds and ribs if you want less spice.
Tortilla Options
- Corn tortillas are the classic choice for these shrimp tacos, but flour tortillas can be used if you prefer a softer texture.
Add More Heat
- Serve with hot sauce, sliced jalapeños, or a spicy crema.
Make It Extra Fresh
- Top with extra cilantro, chopped onion, shredded cabbage, or a fresh pico de gallo.
Final Thoughts
These Shrimp Tacos Gobernador are everything you want in a shrimp taco: buttery shrimp, sautéed peppers and onions, warm spices, fresh cilantro, melty Oaxaca cheese, and crispy corn tortillas. They’re simple enough to make at home but flavorful enough to serve for guests, Cinco de Mayo, taco night, or any time you want a seafood taco that feels special. Add crema, hit them with fresh lime, and serve them hot right out of the skillet.
If you enjoy this recipe, you’ll definitely want to check out our Bloody Mary cocktail recipe as well. And if you’re looking for more great recipes, check out our cookbook!
Shrimp Tacos Gobernador
Ingredients
- 3 tbsp butter
- 1 lbs. peeled and deveined raw shrimp (medium or large) chopped
- 1 large poblano chile seeded, and cut into julienne
- 1 onion halved and sliced thin
- 1 serrano chile seeded and minced
- 2 garlic cloves minced
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp salt
- 2 plum tomatoes cored and chopped
- 1/3 cup chopped fresh cilantro
- 8 (6-inch) corn tortillas
- 2 tbsp vegetable oil
- 8 oz Oaxaca cheese, shredded (about 2 cups). Monterey Jack may be substituted.
- Mexican crema or sour cream
- Lime wedges
Instructions
- Pre-heat oven to 200 degrees F. Set wire rack in rimmed baking sheet and place in oven on rack set at middle position. Place a colander inside medium bowl and set aside
- Melt 1 tablespoon butter in a 12-inch nonstick skillet over medium heat. Add shrimp and cook stirring frequently, for about 2 minutes. Transfer all shrimp to the colander to drain
- Return skillet to heat and add remaining 2 tablespoons butter. Add poblano, serrano, onion and cook, stirring frequently, until vegetables are softened and beginning to brown. Stir in garlic, oregano, coriander, cumin, and salt and cook for 1 minute. Add tomatoes and cook until the vegetable mixture is dry, about 4-5 minutes. Remove from heat and stir in cilantro.
- Transfer the drained shrimp to the vegetable mixture, discard the juices, and stir to combine. Season with salt to taste. Wipe skillet clean with a paper towel.
- Stack tortillas, wrap in a damp dish towel, and place on a plate. Microwave for about 30 seconds until warm and pliable. Place 1 tortilla on baking sheet (keeping others covered) and brush top lightly with oil. Flip tortilla over, then sprinkle evenly with ¼ cup cheese. Spread ¼ cup shrimp mixture over half of the tortilla, leaving a 1/8-inch border at edge. Fold and press the tortilla to close. Repeat with remaining tortillas, oil, and filling.
- Arrange 4 tacos in empty. COLD, skillet with open sides facing toward the center of the pan. Place skillet over medium-high heat and cook until cheese has melted and tacos are browned on 1 side, 2-3 minutes. Using a thin spatula, carefully flip tacos. Cook until browned on the second side, 2-3 minutes. Adjusting heat as necessary.
- Remove skillet from heat and transfer tacos to prepared sheet in oven to keep warm. Arrange the remaining 4 tacos in skillet and return pan to medium-high heat to cook. Serve immediately, passing lime wedges, crema, and cilantro separately. Open tacos to add garnish.