Entree: Mexico – Pacific Coast Mexico — Nayarit – Tacos Gobernador (Governor's Tacos)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

- 1.5 lb (680 g) raw shrimp, peeled and deveined (about 24 medium shrimp), tails removed
- 8 oz (225 g) Oaxaca cheese (quesillo) or Chihuahua cheese, shredded
- 12 corn tortillas (6-inch), about 360 g total
- 2 tbsp (30 ml) vegetable oil, divided
- 2 tbsp (28 g) unsalted butter, divided
- 1 small white onion, thinly sliced (about 6 oz / 170 g)
- 1 poblano pepper, seeded and thinly sliced (or 1 large green bell pepper), about 5 oz (140 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) ground cumin
- 1 tsp (3 g) smoked paprika or mild chili powder
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 cups (150 g) green cabbage, finely shredded
- 1/4 cup (15 g) fresh cilantro, chopped, divided
- 1 ripe avocado, sliced
- 1/3 cup (80 ml) Mexican crema or sour cream
- 1 tbsp (15 ml) mayonnaise (to loosen crema, optional)
- 1 lime, cut into wedges
- Hot salsa or pico de gallo, for serving (optional)

Instructions

Short Description:
Classic coastal Nayarit shrimp tacos filled with succulent shrimp and melted Oaxaca cheese, folded and grilled until the tortillas are crisp and the cheese is gooey. Served with a bright cabbage slaw, avocado, crema, and lime for a complete main-course meal.

Regional Notes:
This Nayarit version follows the Pacific Coast tradition—shrimp is the central protein and Oaxaca (quesillo) or Chihuahua cheese is melted into the filling; assembled tacos are pressed and grilled until crispy, a technique popularized along the coast. Compared with inland versions, it focuses on fresh seafood, simple chiles (poblano or bell), and bright citrus accompaniments.

1. Prepare the slaw and crema: In a bowl combine shredded cabbage, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) vegetable oil, 2 tbsp (8 g) chopped cilantro, and a pinch of salt. Toss and set aside to marinate while you cook. In a small bowl whisk together crema (or sour cream) and mayonnaise (if using) with a pinch of salt and a squeeze of lime; refrigerate until assembly.
2. Season the shrimp: In a medium bowl toss shrimp with minced garlic, 2 tbsp (30 ml) lime juice, ground cumin, smoked paprika (or chili powder), 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper. Let sit 10–15 minutes.
3. Cook peppers and onion: Heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (14 g) butter in a large skillet or cast-iron pan over medium-high heat. Add sliced onion and poblano; sauté, stirring occasionally, until softened and lightly charred, about 6–8 minutes. Transfer to a plate.
4. Cook shrimp and melt cheese: In the same skillet add remaining 1 tbsp (15 ml) oil. Add shrimp in a single layer and cook 1–2 minutes per side just until opaque and firm. Return the cooked onion and poblano to the pan with shrimp and stir to combine. Reduce heat to low, sprinkle shredded Oaxaca cheese over the shrimp mixture, cover the pan briefly (30–60 seconds) until cheese melts and becomes gooey. Stir gently to incorporate the melted cheese into the filling.
5. Warm and prepare tortillas: Warm tortillas on a dry griddle or comal until pliable, about 20–30 seconds per side. Keep tortillas wrapped in a clean towel to stay warm.
6. Assemble and grill tacos to crisp: Spoon about 2–3 oz (55–85 g) of the shrimp-and-cheese filling onto each tortilla (about 2–3 tacos per person for 4 servings). Top with a small handful of cabbage slaw, a few slices of avocado, a sprinkle of chopped cilantro, and a drizzle of crema. Fold tortillas and brush a light film of butter (remaining 1 tbsp / 14 g melted) on the outside of each folded taco. Place folded tacos seam-side down on a hot skillet or griddle and press gently with a spatula or a heavy pan; grill 1–2 minutes per side until the outside is crisp and golden and the cheese inside is fully melted.
7. Serve: Transfer tacos to a platter. Serve immediately with lime wedges and optional hot salsa or pico de gallo on the side. Offer extra slaw and crema for passing.
8. Leftover storage: Keep shrimp filling refrigerated in an airtight container up to 2 days; reheat gently on the stove before assembling. Tortillas are best warmed fresh.