Taco Gobernador Recipe

Name: Toscana Divinos Taco Gobernador Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb medium shrimp, peeled and deveined; 0.5 cup white onion, finely chopped; 2 tsp garlic cloves, minced; 2 cup roma tomatoes, diced; 1 unit jalapeño, seeded and minced; 0.5 cup shrimp or fish stock (or water); 2 tbs olive oil; 1 tbs unsalted butter; 1.5 cup Mexican melting cheese (queso Oaxaca or Chihuahua), shredded; 0.5 tsp dried oregano; 0.25 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 0.25 cup fresh cilantro, chopped; 1 tbs fresh lime juice; 8 unit small corn tortillas (6-inch); 2 tbs butter or oil for toasting tortillas; 0.5 cup pickled red onion (for topping, optional); 1 unit sliced avocado (optional); 4 unit lime wedges

Inspired by Toscana Divino

Time35m

Serves4

Make Taco Gobernador 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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Seafood filling

1 lb medium shrimp, peeled and deveined

1/2 cup white onion, finely chopped

2 tsp Garlic cloves, minced

2 cup roma tomatoes, diced

1 unit jalapeño, seeded and minced

1/2 cup shrimp or fish stock (or water)

2 tbs olive oil

1 tbs Unsalted butter

1 1/2 cup Mexican melting cheese (queso Oaxaca or Chihuahua), shredded

1/2 tsp Dried oregano

1/4 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cup Fresh cilantro, chopped

1 tbs Fresh lime juice

Tortillas & finishing

8 unit small corn tortillas (6-inch)

2 tbs butter or oil for toasting tortillas

1/2 cup pickled red onion (for topping, optional)

1 unit sliced avocado (optional)

4 unit Lime wedges

Method

Seafood filling

Prep shrimp

Pat shrimp dry with paper towels and, if large, cut into 1/2- to 3/4-inch pieces. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; set aside.

Sauté aromatics

In a large skillet over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter until shimmering. Add the chopped onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and minced jalapeño and cook 30–45 seconds until fragrant.

Build tomato sauce

Add the diced tomatoes to the skillet, stirring to combine. Cook 6–8 minutes, breaking down the tomato pieces with a spoon, until they soften and begin to release juices. Stir in the dried oregano and ground cumin. Add 1/2 cup shrimp stock (or water) and simmer 3–4 minutes until sauce reduces slightly and concentrates.

Cook shrimp

Add the seasoned shrimp to the tomato mixture and cook 2–4 minutes, stirring, until shrimp are just cooked through and opaque. Avoid overcooking. Taste and adjust seasoning with remaining salt if needed.

Finish filling

Reduce heat to low. Stir in 1 cup of the shredded Mexican melting cheese until melted and incorporated into the mixture, creating a creamy, cheesy sauce. Remove from heat and stir in chopped cilantro and 1 tablespoon fresh lime juice. Keep filling warm while you prepare tortillas. Reserve 1/2 cup shredded cheese for topping.

Tortillas & assembly

Warm and lightly toast tortillas: heat a clean skillet or griddle over medium heat. Add a little butter or oil and warm each tortilla 20–30 seconds per side until pliable and slightly golden. Stack and wrap in a clean towel to keep warm.

Assemble tacos: working with one tortilla at a time, spoon about 2–3 tablespoons of the shrimp and tomato-cheese filling onto each warmed tortilla, spreading to the center.

Top and melt cheese: Sprinkle reserved shredded cheese (about 1–2 tablespoons) over each filled taco. Place tacos back on the hot skillet (or under a broiler for 1–2 minutes) just long enough to melt the cheese and crisp the tortilla edges slightly. If using skillet, cover briefly with a lid to help cheese melt.

Garnish and serve: transfer tacos to a platter. Top with pickled red onion, sliced avocado, and extra cilantro as desired. Serve immediately with lime wedges for squeezing over tacos.