Savory Tacos Gobernador Recipe

Finding authentic Mexican seafood dishes that you can make at home might seem intimidating at first. Between sourcing the right ingredients and getting the cooking technique just right, it’s easy to feel overwhelmed – especially if you’ve only ever had these dishes at your favorite local restaurant.

That’s where tacos gobernador come in – these shrimp and cheese filled tacos are not only doable for home cooks, but they’re also quick enough for a weeknight dinner. With simple ingredients and straightforward steps, you’ll have restaurant-quality seafood tacos on your table in no time.

What Kind of Shrimp Should I Use?

For tacos gobernador, medium to large shrimp (around 21-25 per pound) work really well since they’ll be chopped into smaller pieces anyway. Fresh or frozen shrimp are both fine choices – if using frozen, just make sure to thaw them completely and pat them dry before cooking. Raw shrimp is definitely the way to go here, as pre-cooked shrimp can get tough and rubbery when heated again. When shopping, look for shrimp that are firm and have a mild, ocean-like smell (if they smell strongly like fish or ammonia, that’s a red flag). It’s also perfectly fine to use peeled and deveined shrimp to save some prep time.

Options for Substitutions

This tasty taco recipe can be adapted with several ingredient swaps if needed:

• Shrimp: While shrimp is the star here, you could use fish like cod or mahi-mahi, cut into small pieces. Just cook it until it flakes easily. Keep in mind the cooking time will be different.
• Poblano peppers: Can’t find poblanos? Green bell peppers work well here, though they’re milder. For a similar heat level, try Anaheim peppers or even a mix of bell peppers with a jalapeño added.
• Oaxaca cheese: Mozzarella is already listed as a substitute, but you could also use Monterey Jack or even a mild white cheddar. The key is using a cheese that melts well.
• Adobo sauce: If you don’t have chipotle in adobo, mix 1 tablespoon tomato paste with 1/2 teaspoon each of smoked paprika and apple cider vinegar, plus a pinch of cayenne.
• Mexican oregano: Regular oregano works fine, but if you have marjoram, that’s actually closer to Mexican oregano in flavor.
• Fresh cilantro: If you’re not a cilantro fan or can’t find it, try fresh parsley or just skip it altogether – the tacos will still be great!

Watch Out for These Mistakes While Cooking

The biggest mistake when making tacos gobernador is overcooking the shrimp – they only need 2-3 minutes per side until they turn pink, as cooking them longer will make them tough and rubbery. To keep your tortillas from becoming soggy, make sure to warm them separately in a dry skillet or comal until they’re slightly crispy but still pliable, and serve the tacos immediately after assembly. Another common error is adding too much adobo sauce at once – start with half the amount and adjust to taste, as the sauce is quite intense and can easily overpower the delicate flavor of the shrimp. For the best results, cook your vegetables until they’re just tender-crisp, and add the cheese at the very end so it melts perfectly without becoming greasy or stringy.

What to Serve With Tacos Gobernador?

These cheesy shrimp tacos pair perfectly with classic Mexican side dishes that complement their rich, smoky flavors. Mexican rice and refried beans are my go-to sides, but you could also whip up some elote (Mexican street corn) or a simple cabbage slaw with lime dressing. I like to set out bowls of fresh lime wedges, diced onion, and extra cilantro so everyone can customize their tacos. For drinks, try serving these tacos with an ice-cold Mexican beer or homemade horchata to balance out the heat from the chipotle and poblanos.

Storage Instructions

Keep Fresh: Got leftover filling? Pop it in an airtight container and keep it in the fridge for up to 2 days. The shrimp mixture actually tastes even better the next day as the flavors have time to mingle! Just store the tortillas and cheese separately to keep everything at its best.

Prep Ahead: You can prep the veggies and seasonings ahead of time and store them in the fridge for up to a day. When you’re ready to cook, just toss in the shrimp and cheese, and you’ll have fresh tacos in no time! This is super handy when you’re planning to serve these for a party.

Warm Up: To enjoy leftover filling, gently warm it in a skillet over medium heat until just heated through – about 2-3 minutes. Assemble fresh tacos with warmed tortillas and cheese. Try not to microwave the filling as it might make the shrimp a bit rubbery.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 75-85 g
• Carbohydrates: 120-130 g

Ingredients

• 1 pound shrimp, cut into small chunks
• 1/2 large onion, diced
• 1 large tomato, deseeded and diced
• 2 poblano peppers, deseeded and sliced into thin strips
• 2 large garlic cloves, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano (mexican or regular)
• 1/4 teaspoon cumin
• 2 tablespoons adobo sauce from canned chipotle peppers in adobo
• Tortillas, as needed
• 1 cup shredded oaxaca cheese (or mozzarella)
• 3 to 4 tablespoons fresh cilantro, chopped
• 4 tablespoons butter
• A little oil for warming up the tortillas
• Salt and pepper to taste

Step 1: Prepare the Seasoning Blend

In a small bowl, mix together paprika, onion powder, oregano, and cumin.

Set the seasoning blend aside for later use.

Step 2: Sauté Onions and Peppers

Heat a pan over medium-high heat and add butter.

Once the butter is melted, add chopped onions and sauté until they’re soft and begin to change color.

Then, add in poblano peppers and sauté until both the onions and peppers are soft.

Step 3: Cook the Shrimp

Move the onion and pepper mixture to the side of the pan.

Add shrimp to the cleared area and cook for a couple of minutes.

Then, add garlic and cook for an additional minute until the shrimp start turning pink.

Step 4: Season and Finish the Filling

Add the prepared seasoning blend, adobo sauce, and salt and pepper to taste.

Stir everything together to ensure the shrimp is well coated in the spices.

Add in diced tomatoes and cilantro, and cook until the shrimp is fully cooked through.

Remove the pan from heat once done.

Step 5: Prepare the Tortillas with Cheese

Heat a griddle or nonstick pan over medium-high heat.

Drizzle in a little oil, place the tortillas on it, and move them in circles to warm up.

Once warm, sprinkle cheese on each tortilla.

Allow the cheese to start melting before proceeding to the next step.

Step 6: Assemble and Cook the Quesadillas

Once the cheese melts, add the shrimp mixture on top of the cheese on each tortilla.

Use a spatula to fold the tortillas in half, pressing them so they stick together like a quesadilla.

Ensure the shrimp and cheese remain inside.

Cook until the quesadillas are crunchy and golden brown on both sides.

Step 7: Serve and Enjoy

Serve the shrimp quesadillas immediately for the best texture and flavor.

They are delicious on their own or can be paired with guacamole or pico de gallo for extra taste.

Enjoy your meal!