Entree: Mexico – Baja California (Northern Mexico) – Tacos Gobernador (Governor's Tacos)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) medium shrimp, peeled, deveined, tails removed (about 20-24), roughly chopped
- 8 oz (225 g) Oaxaca or Queso Chihuahua, shredded
- 2 medium poblano peppers, about 8 oz (225 g) total, charred, peeled, seeded, and sliced into strips
- 1 medium white onion, sliced, approx. 6 oz (170 g)
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil, plus 1/4 cup (60 ml) vegetable oil for frying
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper, divided
- 1/2 tsp (2 g) ground cumin
- 1/4 tsp (1 g) smoked paprika or chile powder (optional)
- 12 small corn tortillas (4- to 6-inch)
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1/4 cup (15 g) fresh cilantro, chopped
- Radish slices and lime wedges for serving (optional)
- Salsa verde or pico de gallo for serving (optional)

Instructions

Short Description:
Crispy corn tortillas filled with sautéed shrimp, roasted poblano peppers, onions, and melted Oaxaca or Chihuahua cheese, served with lime and cilantro for a bright Northern Mexico coastal-style main course.

Regional Notes:
This Baja California variation emphasizes sautéed Gulf-style shrimp combined with roasted poblano peppers and a melting Mexican cheese (Oaxaca or Chihuahua), served in crisped corn tortillas. Unlike inland versions that may use different chiles or sauces, the Baja style is direct, focused on fresh seafood and a toasted, slightly crunchy tortilla.

1. Char the poblanos: place the whole poblano peppers directly over a gas burner, under a broiler, or on a hot griddle until skins are blackened on all sides, turning as needed (8–10 minutes). Transfer to a bowl and cover to steam 10 minutes, then peel, seed, and slice into strips.
2. Prep shrimp and aromatics: pat shrimp dry and season with 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) pepper, and the ground cumin. Heat 2 tbsp (30 ml) butter and 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat.
3. Sauté onion and garlic: add the sliced onion to the hot skillet and cook 4–5 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant.
4. Cook shrimp and combine with peppers: add the seasoned chopped shrimp to the skillet and sauté 2–3 minutes until shrimp turn opaque. Stir in the roasted poblano strips and smoked paprika or chile powder (if using). Cook 1 more minute to meld flavors. Taste and adjust seasoning with the remaining salt and pepper; finish with the juice of 1 lime (about 2 tbsp / 30 ml). Remove from heat.
5. Prepare tortillas for crisping: heat a clean heavy skillet or comal over medium heat. Lightly warm tortillas for a few seconds on each side to make them pliable. Keep stacked under a towel.
6. Assemble and crisp tacos: pour 1/4 cup (60 ml) vegetable oil into the skillet and heat over medium-high until shimmering. Working in batches, place one warm corn tortilla in the oil, let it sizzle 10–15 seconds, then flip. On the cooked side, sprinkle about 1 to 1 1/2 tbsp (15–22 g) shredded cheese, add about 2–3 tbsp (30–45 g) shrimp–pepper mixture, and top with another 1 tbsp (15 g) cheese. Fold the tortilla over the filling and press gently with a spatula; cook 30–60 seconds per side until golden and cheese is melted and the tortilla is crisp. Transfer to a paper towel-lined tray and keep warm. Repeat for remaining tortillas and filling.
7. Finish and serve: sprinkle chopped cilantro over the tacos and serve immediately with lime wedges, radish slices, and salsa on the side. Serve 3 tacos per person for 4 servings (adjust quantity for appetite).