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Tacos Gobernador (Governor) are warm tortillas that are filled with a combination of shrimp, shredded cheese, garlic, onions, jalapeños, poblano strips, and tomatoes. The tortillas are then folded in half and cooked on a griddle over medium heat.

These tacos originated in Mazatlan, Sinaloa, Mexico. It is said that the governor of Sinaloa loved shrimp and quesadillas so the chef of a well-known restaurant created these, a cross between a shrimp taco and a quesadilla. And so these were named Tacos Gobernador (‘Governor Tacos’).

Chunks of tender shrimp are tossed in a saucy tomato-chile mixture and then piled into tortillas with melted cheese.
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For This Recipe You Will Need:
- Shrimp: Any size shrimp can be used, I prefer the large size.
- Vegetables: Bell pepper, or Poblanos, Jalapeños (optional), white onions, garlic, and plum tomatoes.
- Tortillas: Corn tortillas are traditional, but I’ve used flour tortillas in a pinch.
- Cheese: Oaxaca, Quesadilla, or Mozzarella cheese are all great melting cheeses for Taco Gobernador
- Salt, pepper, and olive oil
How to Make Tacos Gobernador
Step-by-step Instructions:
- Pour 2 tablespoons into a skillet over medium-high heat.
- Add onions, jalapeños, and bell peppers or (poblanos) and cook until onions are soft and translucent about 4 to 5 minutes.
- Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add tomatoes to the skillet and cook until they have softened about 3 minutes.

- Add shrimp to the onion mixture. Cook until shrimp turns pink, 2 to 3 minutes. Season with more salt and pepper. Remove from heat.

- Divide shrimp mixture into 10 portions
- Place 1 tablespoon olive oil in a cast-iron skillet over medium-low heat.
- Place 1 tortilla in oil. Add 1 1/2 tablespoons cheese and 1 portion of shrimp mixture to one side of the tortilla.
- Fold over and cook until the tortilla is semi-crisp and the cheese has started to melt for 3 to 4 minutes.
- Flip the taco onto the other side and cook to desired crispiness, 2 to 3 minutes more. Repeat with remaining tortillas. Serve immediately
Storing
Store the shrimp mixture in an airtight container. Refrigerate for 3-4 days or freeze for up to 2 months.
We Recommend
- Crispy Potato Tacos ( Taco Dorados de Papa)

- Easy Mexican Shrimp Tacos: Quick and Flavorful Meal

- Tacos Gobernador (Governor Tacos)

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Tacos Gobernador (Governors Tacos)
Ingredients
- 3 tablespoon olive oil
- 3 Roma tomatoes deseed, and diced tomatoes
- 1 small white onion sliced or diced
- 1 poblano roasted and seeded, cut into strips (bell pepper can be used instead)
- 1 jalapeño sliced
- 1 garlic clove minced
- 2 cups shredded Quesadilla Oaxaca, or mozzarella cheese
- 1 pound shrimp peeled and deveined, cut into pieces
- 10 flour or corn tortillas
- Salt and pepper to taste
Instructions
- Pour 2 tablespoons into a skillet over medium-high heat. Add onions, jalapeños, and bell peppers or (poblanos) and cook until onions are soft and translucent about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add tomatoes to the skillet and cook until they have softened about 3 minutes. Add shrimp to the onion mixture. Cook until shrimp turns pink, 2 to 3 minutes. Season with more salt and pepper. Remove from heat.
- Divide shrimp mixture into 10 portion
- Place 1 tablespoon olive oil in a cast-iron skillet over medium-low heat. Place 1 tortilla on oil. Add 1 1/2 tablespoons cheese and 1 portion of shrimp mixture to one side of the tortilla. Fold over and cook until the tortilla is semi-crisp and cheese has started to melt, 3 to 4 minutes. Flip taco onto the other side and cook to desired crispiness, 2 to 3 minutes more. Repeat with remaining tortillas.
- Serve immediately
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