Seafood
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Tacos Gobernador (Mexican Shrimp Tacos)
Prep
cook
total
Ingredients
🍤 For the shrimp filling:
- 2 tablespoons butter
- 1/3 white onion, finely chopped
- 2 garlic cloves, finely minced
- 2 Roma tomatoes, diced
- 1 jalapeño, diced
- 1½ pounds raw shrimp, peeled, deveined, and cut into small pieces
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- Chicken bouillon powder, to taste
- 2 teaspoons Spanglish Asadero All Purpose seasoning
- 2 teaspoons of chipotle adobo
🌮 For assembling the taco:
- Corn or flour tortillas
- Shredded mozzarella cheese
For the creamy chipotle sauce:
- 1/3 cup Mexican crema or sour cream
- 2–3 canned chipotle peppers in adobo
- 2 tablespoons mayonnaise
- Pinch of salt
- Juice of ½ lemon
All Purpose
Directions
Cook the shrimp filling:
- Heat a large skillet over medium heat and add the butter.
- Add the chopped onion and minced garlic. Sauté for a few seconds until fragrant.
- Add the diced Roma tomatoes and jalapeño. Mix well and cook for about 2 minutes.
- Add the chopped shrimp and season with salt, black pepper, paprika, chicken bouillon, Spanglish Asadero All Purpose seasoning, and chipotle adobo.
- Mix well to combine all ingredients.
- Cook for about 5–6 minutes, or until the shrimp turn pink and are fully cooked.
- Remove from heat and set aside.
Assemble the tacos:
- Heat skillet over medium heat.
- Place tortillas on the skillet.
- Add a layer of shredded mozzarella cheese.
- Add some of the shrimp filling on top.
- Add a little more cheese over the shrimp.
- Fold the tortilla in half and cook until golden and crispy on both sides and the cheese is melted.
Making the creamy chipotle sauce:
- Add the crema, chipotle peppers, mayonnaise, salt, and lemon juice to a blender.
- Blend until smooth and creamy.
- Taste and adjust salt if needed.
