Tacos Gobernador (Shrimp & Cheese Tacos)

If you want a shrimp taco recipe up your sleeve, this is the one you need. The recipe for these tacos comes from Mazatlán, Sinaloa. The story goes that the owner of Los Arcos restaurant, Francisco Labastida, came up with this idea to impress the governor, who was visiting. That is why he called them governor tacos!

MAKES 12
INGREDIENTS

• 1 TBSP VEGETABLE OIL

• 1 TBSP SALTED BUTTER

• 1/2 ONION, FINELY DICED

• 1 GARLIC CLOVE, FINELY CHOPPED

  Norteña: Authentic Family Recipes from Northern Mexico Karla Zazueta

• 1 CELERY STICK, FINELY DICED

• 1 POBLANO OR GREEN PEPPER, CHARRED, DESEEDED AND CHOPPED

• 1 TOMATO, FINELY DICED

• 14 OZ (400 G) SHRIMP, PEELED, CLEANED AND CHOPPED

• 1 TSP SEA SALT

• PINCH OF GROUND BLACK PEPPER

• JUICE OF 1/2 LIME

TO SERVE

12 CORN TORTILLAS (STORE-BOUGHT OR SEE PAGE 18 FOR HOMEMADE)

4 1/2 CUPS (500 G) MIXED GRATED MOZZARELLA AND CHEDDAR CHEESE

DIRECTIONS

In a large frying pan, heat the oil and butter over low–medium heat. Once the butter has melted, add the onion and garlic and fry for 3 minutes until translucent.

Add the celery and poblano. Continue frying for 3 minutes, mixing from time to time to avoid burning. Add the chopped tomato and cook for a further 3 minutes.

Once the vegetables are fried, add the shrimp. Season with the salt and pepper and cook for 10 minutes on low–medium heat until the shrimp are pink and properly cooked. Squeeze over the lime juice and set aside while you heat the tortillas.

Heat each tortilla in a pan over medium heat, adding some cheese and letting it melt. Top with some of the shrimp stew and serve.

You can use roasted cauliflower florets instead of shrimp for a vegetarian option.

Excerpted from Norteña by Karla Zazueta. Copyright © 2024 Interlink Publishing. Reprinted with permission from Interlink Publishing. Northampton, MA. All rights reserved.

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