My Flavorful Shrimp Tacos au Gratin Recipe

It is said that the acclaimed Tacos Gobernador (Tacos of the Governor) were invented at a Restaurant called ‘Los Arcos’ in the state of Sinaloa in Mexico especially for the then State Governor, Mr. Francisco Labastida. After doing some research here and there, I found that there are quite a few versions for this recipe. Therefore, what I did was to prepare something closer to my childhood memories and the ingredients available.

Shrimp Tacos au Gratin

Frequently people ask me for a "taco recipe" and I explain that anything you roll into a tortilla will be the perfect taco recipe. However, this is an actual thing that's only served as a taco.

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Prep Time20 minutes minutes

Cook Time25 minutes minutes

Total Time45 minutes minutes

Course: Main Course

Cuisine: Mexican

Keyword: Sinaloa, taco, taco gobernador

Servings: 8 tacos

Equipment

• Chopping board
• Chef's Knife
• Medium Skillet with lid
• Small saucepan
• Immersion blender or blender
• Medium bowl
• Comal or griddle
• Spatula
• Spoon

Ingredients

1x2x3x

For the Shrimp:

• 1/2 (1/2) onion, finely diced
• 1 clove (1 clove) garlic, minced
• 1 dash (1 dash) olive oil
• 15 (15) shrimp, medium, shelled and de-veined
• 150 g (1 cups) cheese, Mozzarella, Chihuahua, or Emmental
• Salt and Pepper, to season

For the Sauce:

• 1/2 (1/2) onion, finely diced
• 1 clove (1 clove) garlic, minced
• 2 (2) Roma tomatoes, cored, seeded, cubed
• 5 g (1 tsp) tomato paste
• 2 (2) chipotle peppers in adobo
• 30 g (2 tbsp) crème fraîche

To assemble the tacos:

• 8 (8) flour tortillas
• 1/2 (1/2) avocado, sliced
• 2 (2) Roma tomatoes, cored, seeded, finely cubed
• 1/2 (1/2) onion, finely diced
• Chile serrano or jalapeño, finely diced, seeded (if desired)

To Prepare

For the shrimp:

• On your stove top set to medium-high heat, sauté the onion in the olive oil. Then add the garlic, and a moment later add the shelled and de-veined shrimp. Season and sprinkle with the grated cheese on top. Cover with the lid and let the remaining heat melt the cheese on its own away from the heat.

Prepare the Sauce:

• In a saucepan with some olive oil sweat the onion. Then, add te garlic and the tomato concassé and at least one chipotle pepper in adobo (being careful on how spicy you want your sauce to be). Season with salt and freshly ground pepper. Once your sauce is well cooked and seasoned, mix in the crème fraîche, put it in the blender or use an immersion blender to process the sauce, and verify seasoning once more.

Assemble the tacos:

• Once both preparations are ready, heat up your tortillas in a griddle or a 'comal'. Your tortillas can be flour or corn, it's up to you. I personally prefer the flour tortillas as these tacos are originally served.
• Assemble your tacos by putting some of the grated shrimp, generously add some sauce, and decorate with some pico de gallo prepared by mixing the onion, tomato, and chili peppers in a separate bowl. A slice or two of fresh ripe avocado will add a little something to your bite.
• Lastly, enjoy!

Nutrition

Serving: 1taco | Calories: 224kcal | Carbohydrates: 21g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 468mg | Potassium: 252mg | Fiber: 3g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 8mg | Calcium: 198mg | Iron: 2mg

Tried this recipe?Let us know how it was!