Tacos Gobernador (Shrimp and Poblano Cheese Tacos) Recipe

Tacos Gobernador (Shrimp and Poblano Cheese Tacos)

Makes 8 tacos

Take your taste buds south of the border with these tasty tacos named for a Mexican governor who loved the flavorful combo. No shrimp? Try boneless chicken thighs.


  • 3 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 1 white onion, chopped (2 cups)
  • 3 poblano peppers, seeded and sliced or chopped (2 cups)
  • 3 Roma tomatoes, chopped (2 cups)
  • 1/2 lb shrimp, peeled, deveined.and cut into bite-size pieces if large
  • Salt and pepper, to taste
  • Dash or two chipotle powder
  • 8 small (6-inch) low-carb whole wheat tortillas
  • 1/2 lb shredded Monterrey Jack or Pepper Jack cheese
  • Garnish:
  • lime wedges


  1. Heat oil in a large skillet over medium to medium-high heat. Add the onion, sauté for 3 minutes or until onion is soft.
  2. Add poblano and tomatoes to skillet; season with salt and pepper. Sauté for 3 minutes or until pepper softens. Add shrimp and chipotle. Cook for a minute or two, just until shrimp turns pink. Remove from heat, cover, and keep warm.
  3. To make tacos, place one tortilla on a griddle or nonstick skillet over medium-to medium-high heat. Sprinkle with 1/4 cup cheese. When cheese melts, add a spoonful of warm shrimp filling and fold in half. Place on a warm platter while preparing remaining tacos.
  4. Serve warm, with lime wedges.


Amount Per Serving (based on 8 servings)
Calories: 240
Total Fat: 16 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 60 mg
Sodium: 540 mg
Carbohydrates: 16 g
Fiber: 1 g
Total Sugar: 3 g
Added Sugars: 0 g
Protein: 17 g
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