• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
La Saucy Kitchen
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Main Dish

    Tacos Gobernador

    Published on: Mar 31, 2021 · About 3 minutes to read this article. ·454 words. · Published by Mirna Pena

    Jump to Recipe·Print Recipe
    Spread the love
     105       
    105
    Shares

    Tacos Gobernador remind me of a shrimp fajita style tacos, only instead of bell peppers you have roasted poblano peppers with smoky chipotle sauce for extra flavor!

    Jump to:
    • What type of cheese should I use?
    • Flour tortilla or Corn tortilla?
    • Step by step process instructions
    • This goes well with these other recipes
    • Tacos Gobernador

    What type of cheese should I use?

    Your favorite mild tasting melting cheese will do just fine. Chihuahua (my fave!), mozzarella, gouda, muenster, manchego or pepper jack are all good options.

    Flour tortilla or Corn tortilla?

    Either! The recipe calls for corn but you can do flour if you prefer.

    Check out my homemade tortilla recipes!

    •  Tortillas de Maiz (Homemade Corn Tortillas)
    • Homemade Flour Tortillas with Oil (Tortillas de Harina con Aceite)

    Step by step process instructions

    Start by roasting your poblano peppers over a flame on your stove until completely charred. Once your peppers have been roasted put them in a bag and close it up and let them steam for at least 15 minutes.

     While your peppers are steaming go ahead and start chopping your vegetables.

     Start by cutting your onion into strips, dice your tomatoes and mince your garlic. Set aside.

     Next you’ll need to cut your shrimp into smaller pieces. I like to make three pieces out of one shrimp if they’re medium to large. If they are small, cut them in half. You can also leave them whole, if you’d like.

    Once the roasted peppers have steamed, go ahead and take them out of the bag and start to peel away at the charred skin. discard the charred skin. 

    Next go ahead and open up the pepper and remove all of the seeds and the stem and cut it into strips. Set aside.

    To pan add 2 tablespoon of butter.

    Once that has melted, add your sliced onion, tomato and garlic and cook for 5 minutes.

    Next add your shrimp, poblano pepper strips, and chipotle sauce. I add 1 tablespoon of chipotle adobo, but feel free to add more to your liking.

    Mix all of the ingredients and cook for another 5-8 minutes or until the shrimp have turned pink and are cooked through. Do not over cook the shrimp.

    Turn off the heat and set aside.

    Warm up a comal, griddle or pan.

    Once heated, place your tortilla on the comal/griddle/pan and add some cheese to the tortilla. I like to add about ¼ cup of cheese, but add to your liking.

    Next, add some of your shrimp mixture on top of the cheese and fold the tortilla in half over your mixture. You are essentially making a quesadilla.

    After about 1 minute flip to cook the other side.

    After about another minute, remove from the heat and on to a plate.

    Repeat until you have used up all of your shrimp mixture and enjoy!

    This goes well with these other recipes

    • corn torillas on a red cloth inside a woven basket
      Tortillas de Maiz (Homemade Corn Tortillas)
    • Homemade Flour Tortillas with Oil (Tortillas de Harina con Aceite)
    • Creamy Faux Avocado Salsa Verde (Salsa Verde Cremosa)
    • Easy Mexican Pico de Gallo
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Tacos Gobernador

    • Author: Mirna Pena
    • Prep Time: 30 minutes
    • Cook Time: 15 minutes
    • Total Time: 45 minutes
    • Yield: 8–10 Tacos 1x
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Mexican
    Print Recipe
    Pin Recipe

    Description

    Shrimp fajita style tacos, only instead of bell peppers you have roasted poblano peppers with smoky chipotle sauce for extra flavor!


    Ingredients

    Scale

    1 lb shrimp,raw with tail and shell removed

    2 medium roma tomatoes

    1 large onions

    2 garlic cloves

    2 poblano pepper

    1–3 tablespoons of chipotle adobo, canned

    2 tablespoons of butter, unsalted

    1 teaspoon of salt or to taste

    Black Pepper to taste

    2 cups grated cheese (chihuahua, mozzarella, Oaxaca, or any mild melty cheese)

    8–10 corn tortillas


    Instructions

    Start by roasting your poblano peppers over a flame on your stove until completely charred. Once your peppers have been roasted put them in a bag and close it up and let them steam for at least 15 minutes.

    While your peppers are steaming go ahead and start chopping your vegetables.

    Start by cutting your onion into strips, dice your tomatoes and mince your garlic. Set aside.

    Next you’ll need to cut your shrimp into smaller pieces. I like to make three pieces out of one shrimp if they’re medium to large. If they are small, cut them in half. You can also leave them whole, if you’d like.

    Once the roasted peppers have steamed, go ahead and take them out of the bag and start to peel away at the charred skin. discard the charred skin. 

    Next go ahead and open up the pepper and remove all of the seeds and the stem and cut it into strips. Set aside.

    To pan add 2 tablespoon of butter.

    Once that has melted, add your sliced onion, tomato and garlic and cook for 5 minutes.

    Next add your shrimp, poblano pepper strips, and chipotle sauce. I add 1 tablespoon of chipotle adobo, but feel free to add more to your liking.

    Mix all of the ingredients and cook for another 5-8 minutes or until the shrimp have turned pink and are cooked through. Do not over cook the shrimp.

    Turn off the heat and set aside.

    Warm up a comal, griddle or pan.

    Once heated, place your tortilla on the comal/griddle/pan and add some cheese to the tortilla. I like to add about ¼ cup of cheese, but add to your liking.

    Next, add some of your shrimp mixture on top of the cheese and fold the tortilla in half over your mixture. You are essentially making a quesadilla.

    After about 1 minute flip to cook the other side.

    After about another minute, remove from the heat and on to a plate.

    Repeat until you have used up all of your shrimp mixture and enjoy!


    Notes

    Flour tortillas can be subbed for corn tortillas

    Types of cheese you can choose from – Chihuahua (my fave!), mozzarella, gouda, muenster, manchego or pepper jack are all good options.

    Keywords: tacos gobernador, shrimp tacos, shrimp fajita tacos

    Did you make this recipe?

    Tag @lasaucykitchen on Instagram and hashtag it #lasaucykitchen

    More Main Dish

    • enfrijoladas center on a white plate sprinkled with queso fresco and purple onion slices
      Enfrijoladas de Queso
    • Gorditas de Rajas con Queso
    • Carne en Su Jugo
    • Tortitas de Papa con Queso y Jamón (Potato Patties with Ham and Cheese)

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, what’s up! I’m Mirna! Thanks for stopping by! Join me in making some delicious and authentic Mexican meals and lots of other family faves!

    Follow me!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Posts

    Birria Quesa Tacos

    Caldo de Albondigas

    Chorizo con Papas (Mexican Chorizo with Potatoes)

    Dulces Enchilados

    Gorditas de Azucar (Sweet Griddle Cakes)

    up close photo of beer can with red chamoy rimming the top as it drips down the can

    Mango Chamoy Rim Paste

    Pineapple Empanadas (Empanadas de Piña)

    Tamarindo Chamoy Rimmer Paste

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Contact

    • Contact Me

    COPYRIGHT © 2023 LA SAUCY KITCHEN