Tacos Gobernador al Chipotle are Mexican shrimp and cheese tacos made with sautéed shrimp, poblano chile, tomato, and chipotle mayo, folded into corn tortillas and cooked on a griddle until the cheese melts and the tortillas crisp lightly on the outside
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This recipe is inspired by our Tacos Gobernador recipe and follows the same shrimp-and-cheese method with a chipotle-based variation.
It keeps the classic preparation while adding smoky heat through chipotle mayo cooked directly into the filling.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Raw shrimp: Use peeled and deveined shrimp, or clean whole shrimp by removing the shells and deveining them with a toothpick.
- Butter: Adds richness.
- Olive oil: Used alongside butter to keep it from burning.
- Onion: Use white or yellow onion, finely chopped.
- Poblano chile: Adds mild heat and structure without overpowering the filling.
- Roma tomatoes: Use ripe, chopped tomatoes to add moisture to the filling.
- Mayonnaise: Serves as the base for the chipotle sauce, mixed directly into the filling.
- Chipotle chiles in adobo: Use 1 to 2 chiles depending on heat preference, plus a small amount of adobo sauce.
- Melting cheese: Use Mexican manchego, Chihuahua, asadero, or mozzarella.
- Corn tortillas: Use store-bought or freshly made tortillas for the best results.
How to Make Tacos Gobernador al Chipotle
Note: Full instructions are provided in the recipe card below.
- Mix the mayonnaise with pressed garlic, chopped chipotle chiles, and a small amount of adobo sauce, then set aside to rest.
- Cut the shrimp into pieces and season with salt to dry-brine briefly.
- Heat a skillet over medium-high heat, melt the butter, then add olive oil.
- Add the onion and poblano chile and sauté until softened.
- Add the garlic and oregano and cook briefly to avoid bitterness.
- Add the tomatoes, lower the heat, season, and cook until softened.
- Stir in the chipotle mayo and cook briefly to combine.
- Add the shrimp and cook only until pink.
- Remove from heat immediately to prevent overcooking.
- Warm the tortillas on a hot griddle.
- Brush one side with oil, flip, and cover with cheese.
- Add shrimp filling to one side and fold.
- Cook until the cheese melts, then remove and repeat.
Hint: Add the shrimp last to the filling so they cook gently and do not dry out.
Storage, Make Ahead, & Freezing
Storage: Store the cooked shrimp filling in an airtight container in the refrigerator for up to 2 days.
Make Ahead: Prepare the chipotle mayo and shrimp filling ahead of time, then reheat gently in a skillet before assembling the tacos.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Seasoning the shrimp: Salting the shrimp before cooking acts as a dry brine, keeping them juicy once cooked.
- Cooking fat: Use butter for flavor and add a splash of oil so the butter does not burn.
- Garlic timing: Add the garlic after the onion and poblano and cook briefly to prevent bitterness.
- Oregano use: Rub the oregano between your fingers before adding to release more aroma.
- Shrimp doneness: Cook the shrimp only until they turn pink, then remove from the heat to avoid a rubbery texture.
- Chipotle level: Use 1 or 2 chipotle chiles, depending on how spicy you want the tacos.
- Cheese options: Use Mexican manchego, Chihuahua, asadero, or mozzarella for proper melting.
- Tortillas: Use store-bought tortillas or freshly made tortillas for the best results.
- Serving: Finish the tacos with salsa taquera or salsa macha, and squeeze a lime over each before serving.
Frequently Asked Questions
Why are my shrimp rubbery?
They were overcooked; remove the pan from heat immediately once shrimp turn pink.
How do I keep the tacos from opening
Warm tortillas fully and allow the cheese to melt before removing from the griddle.
What happens if I skip the Chipotle mayo
The filling will be drier and less cohesive; the mayo protects the shrimp and binds the mixture.
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Recipe
Tacos Gobernador al Chipotle
Ingredients
Shrimp Filling
- 500 g (1.1 lb) Raw shrimp, peeled and deveined
- ¼ teaspoon kosher salt , to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small yellow onion , finely chopped
- 2 garlic cloves , finely chopped
- 2 Roma tomatoes , chopped
- 1 raw poblano chile , seeded and cut into thin strips
- ¼ teaspoon dried oregano
- Salt or Knorr chicken bouillon powder , to taste
Chipotle Mayo
- 1 tablespoon mayonnaise
- 1 small garlic clove , smashed into a paste
- 2 canned chipotle chiles , finely chopped, plus 1 tablespoon of the chipotle adobo sauce
To Assemble
- Shredded melting cheese (Mexican manchego, Chihuahua, asadero, or mozzarella)
- Corn tortillas
- Oil , as needed
- Lime wedges , for serving
- Salsa taquera or Salsa macha , to taste
Instructions
- Prepare the chipotle mayonnaise: In a small bowl, whisk together the mayonnaise and smashed garlic. Add 1 to 2 chopped canned chipotle chiles, along with a 1 tablespoon of its adobo sauce. Mix well and let it rest so the garlic releases its flavor.
- Cook the shrimp filling: Cut the shrimp into pieces and season with salt; set aside. Heat a skillet over medium-high heat. Melt the butter, then add the olive oil to prevent the butter from burning.
- Add the chopped onion and the poblano chile strips. Sauté together for 4 minutes.
- Add the chopped garlic and dried oregano, rubbing the oregano between your fingers. Cook for 1 minute only, to prevent the garlic from becoming bitter.
- Add the chopped tomatoes, reduce the heat to medium, and season with salt or chicken bouillon powder. Stir well. Cook for 5 minutes, until the tomatoes have changed color and are fully cooked.
- Add the prepared chipotle mayonnaise, stir, and cook for 1 minute. Add the shrimp and cook for only 2½ minutes, until they turn pink.
- Do not overcook, or the shrimp will become dry and rubbery. Remove the skillet from the heat to prevent the shrimp from continuing to cook.
- Assemble the tacos: Lightly heat the corn tortillas on a hot griddle, turning once. Brush one side of each tortilla with a bit of oil, flip it over, and add a generous layer of shredded cheese over the entire surface.
- Spoon the shrimp filling onto one half of the tortilla and fold it in half.
- Cook until the cheese has melted, then remove the taco from the griddle.
- Repeat with the remaining tortillas. Serve with salsa taquera or salsa macha and a squeeze of lime.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
