Taco Gobernador Recipe

Clean and cut seafood

Rinse shrimp, peel and devein if necessary, pat dry with paper towels. Cut mahi mahi into 1/2-inch dice or bite-sized pieces; pat dry.

Mix smoked paprika, cumin, kosher salt and black pepper in a small bowl. Set aside.

Slice onion thinly, dice tomato, seed and finely chop jalapeño, chop cilantro and slice green onions. Shred the cheese if needed.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.

Add the minced garlic and chopped jalapeño to the onions and cook for 30–60 seconds until fragrant. Remove vegetables from the skillet and set aside on a plate.

Return skillet to medium-high heat and add remaining 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted and foaming, add the mahi mahi pieces in a single layer. Sprinkle about half of the spice mix over the fish.

Sear mahi mahi without moving for 1–2 minutes so it gets a light golden crust, then gently flip and cook 1–2 more minutes until just cooked through. Transfer fish to the plate with the vegetables.

Add shrimp to the hot skillet in a single layer, sprinkle remaining spice mix over shrimp and cook 1–2 minutes per side until pink and opaque. Squeeze 1 tablespoon lime juice over the cooked shrimp and stir briefly. Return cooked mahi mahi and onions/peppers back to the skillet and toss to combine and warm together for 30–60 seconds.

Reduce heat to low. Sprinkle shredded Monterey Jack or Oaxaca cheese evenly over the seafood and vegetable mixture in the skillet. Cover skillet with a lid or foil for 1–2 minutes until cheese is melted.

If you prefer the cheese directly on the tortillas, warm tortillas in a clean skillet over medium heat (brush lightly with the optional 1 tsp oil) for 20–30 seconds per side, then place a small handful of shredded cheese on each tortilla and briefly cover the skillet until cheese melts.

Warm tortillas (if not already warmed with cheese) on a dry skillet or comal over medium heat for about 20–30 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes.

Fill each tortilla with a portion of the cheesy seafood mixture (about 2–3 tablespoons per taco depending on tortilla size). Top with diced tomato, chopped cilantro, sliced green onion and optional crumbled cotija. Serve with lime wedges to squeeze over tacos.

Enjoy immediately while hot. Leftover filling keeps in an airtight container in the refrigerator for up to 2 days; gently reheat in a skillet.