RECIPE: Tacos with shrimp and chipotle mayonnaise (2024)

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Cooking with hugo


Paula Vaarkamp

Today Hugo delves into Mexican cuisine and that means: tacos. No Tex-Mex, but real, good corn tacos with a fresh pineapple salsa. That's a lot of fun!

Pineapple is regularly used in meals to freshen them up and add a sweet taste, but did you know that pineapple also contains certain enzymes that can soften your meat? It is important that you use fresh pineapple. Learned something again!

Shrimp tacos

  • Main course 4 persons
  • Preparation approximately 30 minutes


  • 12 (blauwe) flavored tortilla's
  • 1 teen knoflook
  • 1 red chili pepper
  • neutral olive oil
  • 400 g peeled raw shrimps
  • 2 tablespoons coconut zest
  • ¼ head of pointed cabbage or iceberg lettuce
  • pineapple salsa (see recipe)
  • lime mayonnaise (see recipe)

Pineapple Cucumber Salsa

  • 4 people
  • Preparation approximately 10 minutes


  • 1/3 pineapple (or canned pineapple)
  • 1/2 cucumber
  • 1 small red onion or shallot
  • ½ bunch of coriander
  • 1 tablespoon pickled jalapeño
  • 1 lime
  • salty

Corn and beans

  • Side dish for 4 people


  • 1 small rode ui
  • Neutral olive oil
  • 400 g cooked black beans (can)
  • 300 g cooked corn kernels (can)
  • salty

Lime mayonnaise with chipotle

  • Sauce
  • Preparation 5-10 minutes


  • 1 teen knoflook
  • 1 egg yolk
  • 125 ml neutral oil
  • salty
  • 1 lime
  • 1 chipotlepeper (pot/blik)

Pineapple Cucumber Salsa

Chop all ingredients super finely. The jalepeños, coriander, onion, cucumber and pineapple (the latter could be a bit coarser). Remove the seeds from the cucumber to avoid getting too much liquid in your salsa.

Combine all ingredients and season with lemon juice and salt.

Cutting a fresh pineapple can be quite a job, so Hugo has a number of tips for that. If you follow this step-by-step plan, you will be fine:

  • cut off the head of the pineapple
  • cut off the butt of the pineapple (handy, because now you have a kind of plateau so that the pineapple stands firmly on your counter)
  • Using a saw or chef's knife, cut off the sides of the pineapple from top to bottom
  • Halve the pineapple and then cut it into quarters
  • Cut the core out of the pineapple: it is hard and you definitely don't want it in your food
  • cut the pineapple into pieces

Tip:By pulling the top green leaves of a pineapple you can tell if a pineapple isready to eatis. Do you easily pull out the leaves without any effort? Then the pineapple is good. If you need to exert some force, it is better to wait a little longer.

Beans and corn

Delicious as a side dish, but also great as a filling for a taco.

Chop the red onion and fry it briefly in the pan. Then rinse the beans under the tap and add them to the pan with the onion together with the corn.

Fry everything briefly over high heat - and then this dish is ready! Delicious later with shrimp and pineapple salsa.

Make chipotle mai yonnaise

Hugo uses chipotle peppers for this mayonnaise. Did you know that a chipotle pepper is the same pepper as the jalepeño? That one green pepper that you normally always buy in a jar with pickles.

The green, jalepeño is the raw version. If you let it ripen a little longer, it will turn red. If you pick this red pepper and dry it for a while, you have a chipotle pepper!

See jalepeñopeper

Jalepeño pepper if you let it hang longer

Place the lime zest and lime juice in a bowl. Remove the garlic from its skin and grate it above the bowl.

Separate an egg and add the yolk to the bowl, along with a pinch of salt.

Beat everything together well. Continue beating and add the oil drop by drop. At first just a few drops, later, when the first oil has been absorbed, you can add a little more at a time. If you prefer to work with a food processor or hand blender, that is also possible!

When the mayo is ready, chop the chipotle pepper and stir it into the mayo.

Tip:place a wet tea towel around the bowl so that the bowl does not move or fall over while whisking.


Cut the pointed cabbage into thin strips and put them away in a container.

Fry the tacos in a dry, hot frying pan. Wait until they become a little brown and crispy and then remove them from the pan. Keep them warm in a towel and fry the shrimp in the meantime.

You only need to fry the shrimp very briefly, otherwise they will become 'tough and rubbery', according to Hugo. Just sear on both sides and you're done!

Put some oil in the pan where you just fried the tacos. Coarsely chop the chili pepper and garlic and fry briefly in the pan. Then add the shrimp. As soon as the tips and sides of the shrimp turn pink, you can stir them.

They want tacos

Grab a taco and fill it with the corn and bean mixture. Add some cabbage, a few shrimps and top it off with some salsa and lime chipotle mayonnaise. Make all the tacos this way - or else, it's your Mexican party!

Enjoy your meal!

Would you like to see the implementation of this recipe up close? You see it allepisode 57 on Videoland!

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RECIPE: Tacos with shrimp and chipotle mayonnaise (2024)


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