Tacos Gobernador de Pescado
Tacos Gobernador are a beloved Mexican specialty, usually made with shrimp, but in this version I use tender white fish cooked with chipotle, poblano, tomato, and melted cheese. Lightly fried in golden tortillas, these tacos are smoky, savory, and perfect for when you're craving something extra delicious!
Servings: 10 tacos
Ingredients
- 2 tbsp butter
- ½ small white onion finely chopped
- 2 cloves garlic minced
- 1 large poblano pepper chopped
- 2 tomatoes chopped
- 1 lb white fish fillets like cod, halibut, or tilapia, cut into bite-sized pieces
- 2 chipotle peppers in adobo finely chopped (adjust to taste)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2 cups shredded Oaxaca or mozzarella cheese
To assemble:
- 10 corn tortillas
- Neutral oil or butter for toasting
- Chopped cilantro for serving
- Lime wedges for serving
- Your favorite salsa
Instructions
- In a large skillet, melt the butter over medium heat. Add the chopped onion, garlic, and poblano pepper. Sauté until softened and fragrant, about 4–5 minutes. Stir in the chopped tomato and cook for another 2–3 minutes until it starts to break down slightly.
- Add the fish, chipotle peppers, garlic powder, onion powder, paprika, salt, and pepper to the skillet and gently stir to combine. Cook for about 5–8 minutes, or until the fish is opaque and flakes easily with a fork (internal temp should reach 145°F / 63°C). Turn off the heat.
- In a separate large pan or on a griddle, warm a few tortillas at a time with a bit of butter or oil until soft and lightly golden, but still pliable.
- Spoon the fish mixture and a tablespoon or two of shredded cheese into the tortillas, fold them over and fry for about 2-3 minutes on each side. Continue these steps until all the tacos are assembled and fried.
- Top with chopped cilantro and serve with lime wedges and your favorite salsa. Enjoy!
Notes
- Don’t overcook the fish: Pull it from the heat once it flakes to keep it tender and juicy.
- Avoid overmixing the fish to help maintain its flakey texture.
- Toast tortillas lightly: Golden but pliable tortillas hold the filling without breaking.
- Cook in batches: Assemble 2–3 at a time and griddle together for even crisping and efficiency.
- You can swap in shrimp for a more classic Gobernador taco if desired.