Join Rick Martinez for a culinary adventure through his adopted hometown, Mazatlán, for a popular regional dish, Tacos Gobernador. In this episode of Mi Cocina, learn the story behind these buttery shrimp tacos, sauteed with chile and onion, and served on toasted flour tortillas with melted cheese. GET THE RECIPE ►► https://f52.co/3NfAh2q

This video is produced in partnership with Penguin Random House LLC.

Mi Cocina is available now: https://amzn.to/3JrZyEm

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

Also featured in this video
Shrimp Summer Rolls with All The Sauces: https://youtu.be/SxnHwJ6Q5Ng

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VIDEO CHAPTERS
00:00:00 Intro
00:02:01 The shrimp & veg
00:05:45 Story time
00:07:22 Taco time!

PREP TIME: 10 minutes
COOK TIME: 10 minutes
MAKES: 8

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 pound (453 grams) large shrimp, peeled, deveined, and tails removed
3 tablespoons (42 grams) unsalted butter
1/2 medium white onion (154 grams), thinly sliced
1 medium chile poblano (125 grams), stemmed, seeded, and thinly sliced into strips
1 medium celery stalk (49 grams), thinly sliced crosswise on the diagonal
1 medium chile serrano (24 grams), stemmed and thinly sliced into rings
2 garlic cloves, finely grated
1 teaspoon dried oregano, preferably Mexican
3/4 teaspoon (4 grams) Morton kosher salt, plus more to taste
1/2 teaspoon crushed or ground coriander seeds
1 medium Roma tomato (113 grams), cored and chopped
8 tortillas de harina
6 ounces (170 grams) queso asadero, quesillo, or Monterey Jack cheese, grated

For Serving
Lime wedges
Your favorite salsa

Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (‎Clarkson Potter, May 2022).

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.

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