Governor Shrimp Tacos

Governor Shrimp Tacos

Tacos Gobernador de Camarón
6 Tacos
Pati Jinich
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Antojo, Mexican, pati's mexican table, Shrimp, Sinaloa, Taco
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Governor Shrimp Tacos recipe from Pati's Mexican Table Season 7, Episode 1 "Tijuana’s Culinary Revolution" 

Ingredients

  • 4 tablespoons unsalted butter
  • 1 1/2 white onion, slivered
  • 2 poblano chiles, stemmed, seeded, slivered
  • 5 garlic cloves, finely chopped
  • 2 ripe Roma tomatoes, cored, seeded, slivered
  • 3 tablespoons sauce from chipotles in adobo
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher or sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1 1/2 pounds (about 11-15) shelled large shrimp, cut into large chunks
  • 3 cups shredded Oaxaca, mozzarella, asadero, or Muenster cheese
  • 6 to 8 flour or corn tortillas
  • Sliced avocado, for garnish
  • 1 Chile Manzano, sliced and mixed with the juice of a lime, 1/4 red onion and salt to taste

To Prepare

  • Heat the butter in a large nonstick skillet set over medium-high heat. Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from the chipotles in adobo, tomato paste, Worcestershire sauce, salt and pepper. Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes. Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.
  • On a preheated comal set over low heat, heat the tortillas on both sides for a minute. Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.
  • Serve with sliced avocado and Manzano chiles and onion.

73 comments on “Governor Shrimp Tacos

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  1. These are the most amazing tacos we have ever tasted! We were so impressed, we passed it on to our children. They love spicy food and this will definitely fill the bill!! Thank you so much, Pati, for your Mexican recipes!

  2. Saw the show on this today they looked super delicious!!!! I love watching your show. My husband and son love spicy foods but my daughter is picky and your food just somehow works for all of our taste. Thank you!!

  3. I will be perfectly frank, I didn’t think I liked Mexican food until I watched your show. My experience with Mexican food was very limited and you have opened my eyes to this fantastic food! I love the fact that the recipes are steeped in tradition and for the most part, rustic and easy to prepare. Me and my family’s look forward to your shows. You have opened a brand new culinary experience for us and we thank you.

    1. You are incredible kind and I thank you for giving me and Mexican Cuisine a chance. Enjoy Darrell and family 😉

  4. I’m going to make these tonight I watched her on tv this morning on Create channel ,just bought all the ingredients,I’m sure they will be great

  5. Totally naturally gluten free! Much of Mexican cooling is and so tasty. Being in DC and originally from South Texas i miss these flavors. Thank you!

  6. Thank you so much for this recipe, Pati! My husband and daughter are obsessed as am I. They are just so amazingly delicious. Look forward each week to watch your show on PBS. You are super charming and I love that you’re educating the world on such an amazingly complex and refined cuisine. Greetings from Canada!

  7. My kids and I were watching the show on PBS and saw this recipe. The all agreed we had to eat these immediately. Since then, I swear they’ve been haunting my dreams. They are so delicious. We are having them again this week, but I could eat them ever single week. This week we are exclusively eating from Pati’s recipes and trying out 2-3 new ones a day.

  8. This is the first of your recipes I have made. I need to work on balance between heat and flavor. Could not taste the shrimp because the adobo sauce was so spicy. And as I just re-read the recipe, realized I left out the tomatoes. That would have helped.

    My challenge is trying to imagine what the flavor combinations are going to taste like. Not enough experience cooking Mexican food aside from ordinary tacos and nachos. You have inspired me to up my game. Could you mak a chart with the different kinds of chiles and their flavor profile? And WHEN they are in season? I asked for Manzano Chiles today in the large Hispanic food store here in Tucson and the checker told me they were not in season right now. Hatch chiles are in huge bins right now.

    1. I used chile morita which is still potentially picoso. Mostly since im not a big fan of its popular cousin the flavor of chipotle is more subtle in the morita. Similar because it is is same process drying out jalapeño but not put in adobo. I toasted, rehydrated and blended with the tomato.

  9. Thanks for the great recipe, Pati! We tried it just as you wrote it and we absolutely loved it! This one is definitely going to be added to our favorite recipes list!

  10. Such a tasty recipe! We are making it for our second time tonight and improvising a bit based on what we have in our pantry, but I know they will be delicious. We also are using the homemade flour tortilla recipe as well, it’s been a game changer for taco night. They are sooo much better than store-bought tortillas!

  11. I saw you make these on TV and they looked sooo delicious. It seemed like a fairly easy recipe so I tried it and OH MY GOSH! Definitely will be making again soon. They were amazing!!
    Thank you Pati!!

  12. These were some of the best tacos we have ever eaten. They were literally out of this world. I have watched your show for years and this is the first time I have made something from your show. I am definitely going to start making more of your dishes. Thanks so much for your delicious recipes.

  13. These tacos were delicious! My grandmother was from Mexico, and whenever I am craving the flavors of her kitchen — fresh corn tortillas, Mexican-style rice, tomato salsas, flan, black or pinto beans, cilantro, chiles, a simple caldo de pollo — even though I have several Mexican cookbooks, I find myself turning to your books and web site. Thanks, Pati! I think you have a broader repertoire than she did, and you are a more accomplished cook, but those same basic flavors take me back to my childhood.

  14. Hi Pati,
    Love this recipe!!! My kids devoured the tacos 🙌🏼 Wondering if I could replace the shrimps with fish. If so, what kind of fish would you suggest?

  15. Hi Pati, these were SO delicious! I love cooking as well as Mexican culture/cuisine and I have two little boys — so I am always inspired by your relationship with your sons and what a central role food seems to play in your family =). Thank you for a wonderful show! I have two quick questions: (1) Why are these called “Governor” shrimp tacos? (2) I loves chiles in adobo, but my 4 year-old is always put off by how spicy food is when I put them in. Any suggestions for how to incorporate that delicious, smoky flavor but minimize the spice?

  16. Omg!!!! Just made this for a super quick weekday dinner and my family loved it! Thanks so much Pati, saludos desde San Diego!

  17. These were wonderful Pati. I left the shrimp out for my sister who’s allergic and she loved it just as much as everyone else!

  18. Pati,

    These were really, really good. My wife—who is not a fan of “delicious messes” as you called them—ate these tacos with a knife and fork and loved it. That still counts, right?

  19. Made these tacos last night. They were delicious. My 8 year old, Lily, thought they were too spicy, but the rest of them really enjoyed them. We topped them with a homemade guacamole and thinly sliced red onion, and had fried plantains on the side. Que Rico!

  20. Pati, I’ve made these several times since watching this episode and enjoyed them immensely. Can you advise the alternatives you recommend to poblano peppers (they are not always available at my grocery store and my solution is selecting peppers with similar Scoville ratings)? Also is there a recipe you recommend to make an adobo sauce separately, I don’t yet have a use for the chipotles and would prefer to make a batch of sauce to use (and freeze any excess).

  21. Pati, you are the best! Saw this recipe on Create and knew I had to make it. Super easy and delicious. Love how the flavors come together. I can’t wait to make it for friends!!

  22. Thank you for the recipe. Made it tonight and everyone liked it. Careful with the manzanos, they can be really hot! Fantastic flavor all the ingredients put together. My family used to have a beach house south of Mazatlan (next door was the vacation house of Juan Millán, governor of Sinaloa in the late 90s). Have great memories of the food and drink while vacationing in Mexico. Thanks again!!!

  23. I enjoyed your cooking show. But why talk about the wall! Mexico and the USA are two different countries. They are supposed to have a border, no? So please leave out the wall and show us your delicious recipes. Mexican food is my favorite. El Paso Texas

    1. Thank you for tuning in, and I’m so glad to hear that Mexican food is your favorite. I appreciate your suggestion and comments.

    1. Oh I’m so happy to have introduced you to chipotles in adobo, Julie and James…so many amazing things can be made with them!