Name: La Mezcalita (Mexican Restaurant)s Tacos Gobernador Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb medium shrimp, peeled and deveined; 2 tbs unsalted butter; 1 tbs olive oil; 3 garlic cloves, minced; 0.5 cups white onion, finely chopped; 1 jalapeño, seeded and finely chopped; 0.5 tsp dried oregano; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs lime juice; 1.5 cups Monterey Jack cheese, shredded (or Oaxaca if available); 0.25 cups Mexican crema or sour cream; 12 small corn tortillas (6-inch); 0.5 cups vegetable oil (for frying tortillas); 0.25 cups fresh cilantro, chopped; 0.25 cups red onion, thinly sliced; 2 lime wedges; 0.25 cups pickled jalapeños or salsa verde (optional)

Method

Shrimp Filling

Prepare shrimp

Pat shrimp dry with paper towels and if large, cut into 1/2-inch pieces so they cook quickly and fit well in tacos.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil and let foam for about 30 seconds.

Add minced garlic, chopped white onion and jalapeño to the skillet. Sauté 2–3 minutes until softened and fragrant but not browned.

Add the shrimp to the pan in a single layer. Season with dried oregano, smoked paprika, kosher salt and black pepper. Cook, stirring occasionally, until shrimp are opaque and just cooked through, about 3–4 minutes depending on size.

Add remaining 1 tablespoon of butter and lime juice to the pan; toss to coat and melt the butter. Remove from heat.

Cheese & Filling Finish

Stir the shredded Monterey Jack cheese into the hot shrimp mixture while still in the skillet so the cheese melts and binds the filling. If you prefer a creamier texture, return the pan briefly to low heat just until cheese is melted, stirring constantly.

Fold in the Mexican crema or sour cream to achieve a slightly saucy consistency; adjust quantity to your preference (use less for firmer filling). Taste and adjust salt and lime as needed.

Tortillas & Finishings

Heat a separate heavy skillet or comal over medium-high heat. Add vegetable oil to one side of the pan (enough to shallow-fry tortillas) and heat until shimmer but not smoking.

Fry each corn tortilla for about 10–20 seconds per side until pliable with light blistering. Use tongs to fold and press into a taco shape for a few seconds so they hold form, or keep flat if preferred. Transfer to a paper-towel-lined tray. (Alternatively lightly char tortillas on a dry skillet for 20–30 seconds per side if you prefer no oil.)

Fill each tortilla with about 2–3 tablespoons of the hot shrimp-and-cheese mixture (adjust so each tortilla is evenly filled).

Top tacos with chopped cilantro, thinly sliced red onion, and a spoonful of pickled jalapeños or salsa verde if using. Serve with lime wedges for squeezing over the tacos.

Serve immediately while warm so cheese is melty and tortillas are still pliable.