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Restaurants›Taco Libre North St. Augustine›Gobernador Taco Recipe

Gobernador Taco Recipe

Name: Taco Libre North St. Augustines Gobernador Taco Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp; 2 tbs unsalted butter; 1 tbs olive oil; 3 each garlic cloves, minced; 0.5 cup white onion, finely diced; 0.5 cup red bell pepper, small dice; 1 each jalapeño, seeded and minced; 0.5 cup Mexican crema or sour cream; 1 cup shredded Oaxaca or Monterey Jack cheese; 1 tbs tomato paste; 0.25 cup dry white wine (or chicken stock); 2 tbs fresh cilantro, chopped; 1 tbs lime juice; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 8 each small corn tortillas (6-inch); 2 tbs vegetable oil (for toasting tortillas); 2 cups shredded lettuce or cabbage (optional); 4 each lime wedges; 0.5 cup pickled red onion (optional); 1 each red onion, thinly sliced; 0.5 cup white vinegar; 0.5 cup water; 1 tsp sugar; 0.5 tsp salt

Inspired by Taco Libre North St. Augustine

Time35m

Serves4

Make Gobernador Taco Recipe in just 35m. 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 large shrimp

2 tbs Unsalted butter

1 tbs olive oil

3 each Garlic cloves, minced

1/2 cup white onion, finely diced

1/2 cup red bell pepper, small dice

1 each jalapeño, seeded and minced

1/2 cup Mexican crema or sour cream

1 cup shredded Oaxaca or Monterey Jack cheese

1 tbs tomato paste

1/4 cup dry white wine (or chicken stock)

2 tbs Fresh cilantro, chopped

1 tbs ReaLime juice

1/2 tsp Smoked paprika

1/2 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

Tortillas & Assembly

8 each small corn tortillas (6-inch)

2 tbs vegetable oil (for toasting tortillas)

2 cups shredded lettuce or cabbage (optional)

4 each Lime wedges

1/2 cup pickled red onion (optional)

Quick Pickled Red Onion (optional)

1 each Red onion, thinly sliced

1/2 cup white vinegar

1/2 cup water

1 tsp sugar

1/2 tsp Celtic sea salt

Method

Quick Pickled Red Onion (optional)

Make pickles ahead

If using pickled red onion, combine vinegar, water, sugar and 1/2 tsp salt in a bowl or jar. Add thinly sliced red onion, press to submerge, and let sit at room temperature for at least 20 minutes or refrigerate up to 3 days. Drain before serving.

Shrimp Filling

Prep shrimp

Peel and devein the shrimp if needed; pat dry with paper towels and cut into 1/2-inch pieces (or leave whole if preferred). Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper, smoked paprika and cumin; toss to coat.

Sauté aromatics

Heat a large skillet over medium-high heat and add olive oil and 1 tablespoon butter. When the butter foams, add the minced garlic, diced white onion, red bell pepper and minced jalapeño. Sauté 3–4 minutes until softened and fragrant, stirring occasionally so garlic doesn’t burn.

Cook shrimp

Push the vegetables to the side, add the shrimp in a single layer, and cook 1–2 minutes per side until just opaque. If shrimp are in pieces, cook 2–3 minutes until firm. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.

Deglaze & sauce

Stir in tomato paste and cook 30 seconds, then pour in white wine (or chicken stock) to deglaze the pan, scraping up any browned bits. Reduce for about 1 minute. Stir in Mexican crema (or sour cream) and the remaining 1 tablespoon butter; cook until sauce is glossy and slightly thickened, about 1–2 minutes.

Finish filling

Fold in shredded Oaxaca or Monterey Jack cheese until melted and combined. Remove from heat and stir in chopped cilantro and lime juice. Taste and adjust seasoning with additional salt or lime juice if needed.

Tortillas & Assembly

Warm and toast tortillas

Heat a large skillet or griddle over medium-high heat. Lightly brush each tortilla with vegetable oil on both sides and toast 20–30 seconds per side until warm and slightly crisp at the edges. Keep tortillas warm wrapped in a towel.

Assemble tacos

Place a small handful of shredded lettuce or cabbage on each tortilla if using. Spoon 2–3 tablespoons of the shrimp gobernador filling onto each tortilla (or more to preference). Top with pickled red onion, extra cilantro, and a squeeze of lime. Serve immediately.