Tacos Gobernador (Cheesy Shrimp Tacos)

Rick Martinez

  • People

    Serves 4

  • Prep Time

    1 h

  • Grilling Time

    45 mins


the Ingredients

Tacos Gobernador Rick Martinez
  • Completed step 1 pound large shrimp, peeled, deveined, and tails removed
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step ½ medium white onion, sliced thin
  • Completed step 1 medium chile poblano, stemmed, seeded, and sliced thin into strips
  • Completed step 1 medium celery stalk, sliced thin crosswise on the diagonal
  • Completed step 1 medium chile serrano, stemmed and sliced thin into rings
  • Completed step 2 garlic cloves, grated
  • Completed step 1 medium Roma tomato, cored and chopped
  • Completed step 3 tablespoons unsalted butter
  • Completed step 1 teaspoon dried oregano, preferably Mexican
  • Completed step ½ teaspoon crushed or ground coriander seeds
  • Completed step 8 tortillas de harina
  • Completed step 6 ounces queso asadero, quesillo, or Monterey Jack cheese, grated
  • Completed step 1 teaspoon Morton kosher salt, plus more to taste
  • Completed step Lime wedges and salsa, for serving

Take Your Grilling Anywhere



  • Prepare a grill for high heat and thoroughly clean grates. Arrange the shrimp on metal skewers (or wooden skewers that have been soaked in water for at least 1 hour). Brush the shrimp with the oil and season with ½ teaspoon salt on both sides.
  • Grill shrimp, turning once, until just starting to turn opaque and slightly charred, about 1 minute per side. Transfer to a platter and set aside to cool. When cool enough to handle, remove from skewers.
  • Heat a large cast iron skillet over medium heat and melt the butter. Cook the onion, chile poblano, celery, chile serrano, garlic, oregano, coriander and ½ teaspoon salt, tossing occasionally. Cook until the onion and chile poblano are beginning to brown, for 6 to 8 minutes. Add the tomato and cook, tossing frequently and scraping up any browned bits, until the tomato begins to break down, for about 5 minutes more. Transfer to a large bowl.
  • Add the grilled shrimp to the bowl and toss to combine. Taste and season with salt.
  • Wipe the skillet clean with a paper towel. Working in batches, place the tortillas in the skillet and top with about ¼ cup of shrimp filling each. Add a small mound of cheese on top of the filling and fold over like a taco. Cook until the cheese is beginning to melt and the tortilla is lightly toasted, for 2 to 3 minutes. Flip to toast the second half. Continue with the remaining tortillas, cheese, and shrimp.
  • Serve with a squeeze of lime and your favorite salsa.

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