Tacos Gobernadores
Tacos gobernadores are originally from Mazatlán, Sinaloa, a beach town known for banda and mariscos. Once I’d had them, they instantly became my favorite way to enjoy shrimp, and with a few simple tweaks, these tacos were able to easily fit within my macros.
MACROS
460 calories | 45 g protein | 37 g carbs | 11 g fat
Serves4
Ingredients
- 3 tablespoon (45 ml) light mayonnaise
- 3 clove garlic, minced, divided
- 1/2 tablespoon (8 ml) jalapenĚo mustard
- 3 - 4 chipotles in adobo sauce, minced
- Avocado oil spray
- 1/2 white onion, chopped into bite-sized pieces
- 1 poblano pepper, chopped into bite-sized pieces
- 3 Roma tomatoes, chopped into bite-sized pieces
- 1/2 tablespoon (9 g) salt
- 1/2 tablespoon (3 g) black pepper
- 1 pound (454 g) raw shrimp, chopped into bite-sized pieces
- 16 low-calorie corn tortillas
- 2 cup (224 g) fat-free mozzarella cheese
- Salsa of choice, for serving
INSTRUCTIONS
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In a small bowl, mix the light mayonnaise, 1 clove of garlic, mustard and the chipotles.
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Add a light layer of avocado oil spray to a pan and add the onion, poblano pepper and 2 cloves of garlic. Cook for 3 to 4 minutes, or until the onion is translucent. Add in the tomatoes, salt and black pepper. Mix everything and cook for 2 to 3 minutes, or until the tomatoes have softened.
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Add the shrimp to the mayonnaise mixture, then add to the pan and cook for 3 to 4 minutes, or until the shrimp is fully cooked (it will turn from white to pink).
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Warm up the tortillas on a comal or pan for 30 seconds on both sides. The tortillas should be pliable and easy to fold. Lightly dip the tortillas into the shrimp mixture to give the tortillas a red tint.
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To make one serving of tacos, divide 6 ounces (170 g) of shrimp between 4 tortillas. Add 2 tablespoons (14 g) of fat-free mozzarella cheese to each taco and fold in half.
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Add the tacos to a hot comal and warm them up for 2 to 3 minutes on each side, or until the tortillas are golden brown and the cheese has melted. Serve with any salsa of your choosing.
Credit Line
Reprinted with permission from Light & Easy Mexican Cooking by Jaimee Raquel Partida. Page Street Publishing Co. 2025. Photo credit: Toni Zernik and Justine Maldonado.