Entree: Mexico – Baja Peninsula, Baja California Sur – Tacos Gobernador

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 5 min

Total 40 min

Ingredients

- 1 lb (450 g) medium shrimp, peeled and deveined (about 24–30 shrimp)
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) vegetable oil or canola oil
- 1 small white onion, thinly sliced — about 1 cup (150 g)
- 1 poblano pepper, seeded and thinly sliced — about 1 cup (120 g)
- 1 small red bell pepper, seeded and thinly sliced — about 3/4 cup (90 g)
- 2 cloves garlic, minced — about 2 tsp (6 g)
- 1 tsp (2 g) ancho chile powder
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (1 g) smoked paprika or regular paprika
- 1/4 tsp (1 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) dry white wine or chicken stock
- 8 oz (225 g) Oaxaca or Chihuahua cheese, shredded
- 12 small corn tortillas (4-inch) — about 12 (optional: warmed)
- 2 cups (140 g) thinly shredded green cabbage
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1/3 cup (80 ml) Mexican crema or sour cream
- Lime wedges, for serving
- Hot salsa or pico de gallo, for serving (optional)

Instructions

Short Description:
Sautéed shrimp with onions and peppers finished with melted cheese, served warm in corn tortillas and topped with a bright cabbage-lime slaw and crema for a complete Baja-style meal.

Regional Notes:
This Baja California Sur version follows the classic Tacos Gobernador approach: shrimp cooked quickly with onions and peppers and topped with melting Mexican cheese, then served in corn tortillas. Unlike inland variants that may use flour tortillas or heavier sauces, the Baja version is lighter, uses seafood-forward flavors, and often includes a fresh cabbage slaw and a splash of lime.

1. Pat shrimp dry and season with 1/8 tsp salt and a pinch of pepper. Heat butter and oil in a large skillet over medium-high heat until foaming.
2. Add the sliced onion, poblano, and red bell pepper. Sauté 4–5 minutes until softened and beginning to brown, stirring occasionally.
3. Stir in the minced garlic, ancho chile powder, cumin, paprika, remaining 1/8 tsp salt, and a few grinds of black pepper; cook 30 seconds until fragrant.
4. Push the vegetables to the side of the skillet, add the shrimp in a single layer, and cook 1–2 minutes per side until just opaque (shrimp cook quickly). Mix shrimp with vegetables.
5. Pour in the white wine (or stock) and bring to a simmer, scraping any browned bits from the pan; cook 1 minute until liquid reduces slightly. Taste and adjust seasoning.
6. Preheat the broiler and arrange tortillas on a baking sheet. Divide the shrimp-and-vegetable mixture evenly among the tortillas (about 3 tacos per person). Sprinkle a generous amount of shredded Oaxaca/Chihuahua cheese over each filled tortilla.
7. Place the baking sheet under the broiler 1–2 minutes until the cheese melts and just begins to bubble and brown. Watch closely to avoid burning.
8. While tacos finish, toss shredded cabbage with lime juice, chopped cilantro, and a pinch of salt to make a quick slaw.
9. Remove tacos from broiler, top each with a spoonful of cabbage slaw and a drizzle of crema. Serve immediately with lime wedges and optional salsa or pico de gallo.