Chipotle & Garlic Shrimp Tacos

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Chipotle & Garlic Shrimp Tacos with Mango Salsa - Photo: Tabasco
Photo courtesy of Tabasco

I don’t copy and paste recipes. I take pride on my job as a digital content creator and recipe developer. I may adapt some recipes, but I rarely post other cooks recipes… unless there is something superb, unique, out of this world in that recipe… Like these chipotle & garlic shrimp tacos with mango salsa!

Chipotle & Garlic Shrimp Tacos with Mango Salsa - Photo: Tabasco
Photo courtesy of Tabasco

These tacos were especially created by chef Richard Ampudia, from Lolo’s Surf Cantina, as part of the menu for the Tabasco preview dinner party on the occasion of the 2017 South Beach Wine & Food Festival. Hosting that party was Tony Avery Simmons, president and Chief Executive Officer de McIlhenny Co, the makers of Tabasco, the legendary hot pepper sauce, so the food was really, really good.

From let to right: with Tony Avery Simmons; between my fellow bloggers Claudia Solis-Peña and Ana Cristina Enríquez; with Blaine Zuver and Tony Avery Simmons; and last but no least: a delicious so refreshing Tabasco margarita.

Lolo’s Surf Cantina is by the beach in South Beach and every thing I tasted there was really, really good. So, kudos to chef Ampudia and Tabasco. Here’s chef Ampudia’s recipe. I hope you like it as much as I did.

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Chipotle & Garlic Shrimp Tacos with Mango Salsa!

These chipotle & garlic shrimp tacos with mango salsa were created by chef Richard Ampudia and they are perfect for any family and friends gathering.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 3


  • 6 corn tortillas
  • 1 ripe Hass avocado sliced
  • Kosher salt
  • For the shrimp marinade:
  • ½ cup vegetable oil
  • 6 garlic cloves peeled
  • ¼ cup Tabasco Chipotle Pepper Sauce
  • 2/3 cup ketchup
  • 2/3 cup agave syrup
  • 1/3 cup lime juice
  • 1/3 cup soy sauce low sodium
  • 18 pieces large shrimp 16/20 size, clean, deveined and without tails
  • For the mango salsa:
  • 2 large fresh ripe mangoes ripe and sweet, diced
  • 4 tomatillos diced
  • 1/2 white onion diced
  • 4 plum tomatoes diced
  • 1/2 cup cilantro lightly packed, chopped
  • 3/4 cup lime juice
  • 4 tablespoons Tabasco Green Pepper Sauce
  • 1 ripe Hass avocado sliced
  • Kosher salt


  • For shrimp marinade: In a saucepan, add vegetable oil over low heat and fry garlic cloves for 20 minutes until soft and cooked all the way. Do not brown the garlic. Set aside to cool. Remove garlic from oil and place in food processor along with 1/2 of the garlic oil. Reserve the remaining garlic oil to grill shrimp and warm tortillas. Add Tabasco Chipotle Pepper Sauce, ketchup, agave syrup, lime juice and soy sauce to the food processor and mix until smooth. Marinate shrimp in the mixture 1-2 hours before grilling. For ease of handling you may skewer shrimp before grilling. The marinade can be prepared 24 hours ahead of time.
  • For mango salsa: Combine mango, tomatillos, white onion, tomatoes and cilantro and toss in a bowl with lime juice and Tabasco Green Pepper Sauce. Refrigerate for at least 2-3 hours before serving. Serve at room temperature. Add salt to taste.
  • Warm corn tortillas until soft and pliable in a cast iron pan, brush with a touch of garlic oil for extra flavor.
  • Place a slice of avocado on each tortilla, mash with a fork and season with salt.
  • Heat grill with remaining garlic oil and grill marinated shrimp for 2-3 minutes on each side, until marinade becomes a brown glaze. Remove from the grill and place three pieces of shrimp in each tortilla with avocado.
  • Top with a generous serving of the mango salsa and serve.
Course: Tacos
Cuisine: Mexican
Author: Chef Richard Ampudia

Thank you for sharing this Chipotle & Garlic Shrimp Tacos with Mango Salsa recipe on Pinterest.

Chipotle & Garlic Shrimp Tacos with Mango Salsa - SAVOIR FAIRE by enrilemoine


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