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Restaurants›La Mezcalita (Mexican Restaurant)›Tacos Governador Recipe

Tacos Governador Recipe

Name: La Mezcalita (Mexican Restaurant)s Tacos Governador Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb medium shrimp, peeled and deveined; 2 tbs olive oil; 2 tbs unsalted butter; 3 cloves garlic, minced; 0.5 cup small white onion, finely diced; 1 each jalapeño, seeded and minced (optional); 0.25 cup white wine (dry); 0.25 cup Mexican crema or sour cream; 1 cup shredded Oaxaca or Monterey Jack cheese; 2 tbs fresh cilantro, chopped; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs lime juice; 8 each small corn tortillas (or flour if preferred); 2 tsp vegetable oil (for toasting tortillas); 1 cup shredded cabbage or lettuce; 0.5 cup pickled red onion (optional); 0.25 cup crumbled cotija or queso fresco; 4 each lime wedges; 1 tsp chipotle in adobo, minced; 2 tbs mayonnaise; 0.5 tbs lime juice; 0.125 tsp salt

Inspired by La Mezcalita (Mexican Restaurant)

Time30m

Serves4

Make Tacos Governador Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp Filling

1 lb medium shrimp, peeled and deveined

2 tbs olive oil

2 tbs Unsalted butter

3 cloves Garlic, minced

1/2 cup small white onion, finely diced

1 each jalapeño, seeded and minced (optional)

1/4 cup white wine (dry)

1/4 cup Mexican crema or sour cream

1 cup shredded Oaxaca or Monterey Jack cheese

2 tbs Fresh cilantro, chopped

1 tsp Smoked paprika

1/2 tsp Ground cumin

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs ReaLime juice

Tortillas & Assembly

8 each small corn tortillas (or flour if preferred)

2 tsp vegetable oil (for toasting tortillas)

1 cup shredded cabbage or lettuce

1/2 cup pickled red onion (optional)

1/4 cup crumbled cotija or queso fresco

4 each Lime wedges

Optional Hot Sauce (quick)

1 tsp chipotle in adobo, minced

2 tbs Mayonnaise

1/2 tbs ReaLime juice

1/8 tsp Celtic sea salt

Method

Shrimp Filling

Prep the shrimp

Pat shrimp dry with paper towels. If large, cut into 1/2–1-inch pieces. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, smoked paprika and cumin; toss to coat evenly.

Cook aromatics

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When butter foams, add diced onion and jalapeño. Sauté 3–4 minutes until translucent and fragrant. Add minced garlic and cook 30–45 seconds until aromatic, careful not to burn.

Cook shrimp

Push aromatics to the side, add remaining 1 tablespoon butter. Add seasoned shrimp in a single layer and cook 1–2 minutes per side (or until just opaque). Shrimp will finish cooking with the wine; avoid overcooking.

Deglaze & finish

Pour in the white wine to deglaze, scraping any browned bits from the pan. Let wine reduce 1–2 minutes. Stir in crema (or sour cream) and lime juice to create a creamy sauce. Fold in 3/4 cup of shredded cheese until melted and coating the shrimp. Taste and adjust salt and pepper. Stir in chopped cilantro off heat.

Tortillas & Assembly

Warm and lightly toast tortillas

Lightly brush each tortilla with a little vegetable oil. Heat a separate cast-iron or nonstick skillet over medium-high. Toast each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel.

Assemble tacos

Divide the shredded cabbage evenly among tortillas (about 2 tablespoons per tortilla). Spoon the creamy shrimp mixture over the cabbage (about 2–3 tablespoons per taco). Sprinkle remaining 1/4 cup shredded cheese and crumbled cotija over the top. Add pickled red onion if using and a squeeze of lime.

Serve

Serve immediately with lime wedges and optional chipotle mayo on the side. Provide extra cilantro and hot sauce as desired.

Optional Hot Sauce (quick)

Whisk together minced chipotle, mayonnaise, lime juice and salt until smooth. Adjust heat and lime to taste. Drizzle over assembled tacos or serve on the side.