Buttery shrimp tacos with toasted flour tortillas and melted cheese (Tacos gobernador) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 262) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Despite the title, this recipe calls for corn tortillas (this book's "Corn flatbread made from ground corn (Tortillas de maíz)"). This book's homemade flour tortillas are on pages 44, 46, and 47.

  • kate_fkpmxf on April 23, 2026

    Delicious, fast, simple! This recipe has great flavor that tastes like it took more time and work. A mandolin makes quick work of all the slicing.

  • britty_3iqad6 on March 22, 2026

    These are bonkers good. Used a jalapeno in place of serrano. And regular pepper in place of cubano

  • spacebaby on December 07, 2025

    Yummy and easy to make! Didn’t have celery and used corn tortillas since it’s what I had. I also chopped everything to make it easier to eat and upped the seasoning a bit. Served with the serrano cream which was also great.

  • als102 on June 29, 2025

    This genuinely shocked me. Way more flavor than I was expecting! I served this with the Serrano cream and it was A+.

  • katiesue28 on March 15, 2023

    These were really good and super simple. I served them with the salsa aguacate from the book, which was also super simple but delicious.

  • nvernon on March 09, 2023

    This was really good. I followed the recipe using queso asadero, and noticing the picture I used flour tortillas. He says to serve was any salsa, so I chose oil-roasted cashew, garlic, and chiles anchos (Salsa macha), which was also great.

  • lofolky on July 19, 2022

    These were pretty simple and delicious. I upped the oregano and coriander a bit, added pepper and salted the shrimp. Leaving the seeds in the serrano gave them a nice bit of heat. A generous lime squeeze on top was key for me.

  • bernalgirl on July 07, 2022

    2/2025 edit: I increased the onion and poblano, added salt and chile powder, and we loved this. | My first recipe from this cookbook and it did not wow me. Shrimp, melting cheese, and sautéed peppers and onions are a natural, but everyone at the table wanted more flavor. I’d double the peppers, onions, Mexican oregano and spices.

  • silecook on May 17, 2022

    In a recent cooking class, the author said that the tortilla confusion should be fixed on the second printing. They should be flour tortillas.

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