Tacos Gobernador

Rick Martinez's cookbook, Mi Cocina, explores Mexican regional cooking. This recipe comes from the chapter on Pacífico, where his family is from—a region known for its culinary focus on fish, shrimp and octopus. These buttery shrimp tacos were first created by Eduardo Angulo, the owner of Los Arcos in Mazatlán.

Tacos Gobernador
Photo: Charlotte & Johnny Autry
Active Time:
45 mins
Total Time:
45 mins
Nutrition Profile:


  • 2 tablespoons extra-virgin olive oil

  • 1 pound raw shrimp (26-30 count), peeled and deveined, tails removed

  • 3 tablespoons unsalted butter

  • 1 medium white onion, thinly sliced

  • 1 large poblano pepper, seeded and thinly sliced into strips

  • 1 large celery stalk, thinly sliced on the diagonal

  • 1 medium serrano pepper, thinly sliced into rings

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano, preferably Mexican

  • ¾ teaspoon kosher salt

  • ½ teaspoon crushed or ground coriander seeds

  • 1 large plum tomato, chopped

  • 8 6-inch whole-wheat tortillas

  • 2 cups shredded queso asadero, quesillo or Monterey Jack cheese

  • Lime wedges and salsa for serving


  1. Heat oil in a large skillet over high heat. Arrange shrimp in an even layer in the pan and cook, turning once, until just starting to brown, about 1 minute per side. Transfer to a medium bowl and set aside.

  2. Melt butter in the pan over medium heat. Add onion, poblano, celery, serrano, garlic, oregano, salt and coriander; cook, tossing occasionally, until the onion and poblano are beginning to brown, 6 to 8 minutes.

  3. Add tomato and cook, tossing occasionally and scraping up any browned bits, until the tomato begins to break down, about 5 minutes. Transfer to the bowl with the shrimp and toss to combine.

  4. Wash and dry the pan. Return the pan to medium heat.

  5. Place a tortilla in the pan and add a small mound of cheese (about 1/4 cup) in the center. Top with about 1/2 cup of the shrimp mixture and fold over like a taco. Move to one half of the pan and repeat to make another taco. Cook, flipping once, until the cheese is beginning to melt and the tortilla is lightly toasted, 1 to 2 minutes per side. Continue with the remaining tortillas, cheese and shrimp mixture. Serve with lime wedges and salsa, if desired.

Nutrition Facts (per serving)

315 Calories
16g Fat
24g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 taco
Calories 315
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 20g 40%
Total Fat 16g 21%
Saturated Fat 8g 40%
Cholesterol 125mg 42%
Vitamin A 381IU 8%
Vitamin C 19mg 21%
Vitamin D 5IU 1%
Vitamin E 1mg 4%
Folate 13mcg 3%
Vitamin K 7mcg 6%
Sodium 527mg 23%
Calcium 242mg 19%
Iron 1mg 6%
Magnesium 32mg 8%
Potassium 294mg 6%
Zinc 2mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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