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These Andouille sausage shrimp tacos pack bold flavors into a handheld feast that always draws a crowd at my house. Perfect for lively dinners or summer cookouts the mix of smoky sausage tender shrimp sautéed veggies and melty cheese wrapped in a crisped tortilla will leave everyone reaching for seconds.
The first time I made these was for a game night and they vanished before the second round began. Since then this recipe has helped me win over all kinds of guests even folks new to Cajun flavors.
Ingredients
- Andouille sausage: provides robust smoky warmth look for fully cooked links with a snappy casing
- Shrimp: gives a sweet briny bite use large peeled and deveined shrimp for best results
- SPG rub Salt Pepper Garlic: classic seasoning trio highlights each ingredient’s natural taste a homemade blend works beautifully
- Avocado oil: high smoke point keeps everything from sticking without overpowering the flavors
- Green bell peppers: add crunch and color choose vibrant firm ones for best texture
- Yellow bell pepper: brings sweetness and more color opt for heavy glossy peppers
- Jalapeños: for just the right zing adjust quantity for your spice level I pick bright firm ones
- Yellow onions: round things out with savory sweetness I find medium or large onions easiest to handle
- Unsalted butter: gives richness and helps veggies caramelize
- Mozzarella cheese: adds creamy gooey melt pick whole milk mozzarella and shred it yourself if possible for maximum melt
- Tortillas: flour or corn whichever suits your taste choose pliable fresh wraps to avoid splitting
- Avocado Lime Crème: a cooling topping creamy with the right hit of citrus makes the taco pop
Instructions
- Prep the Vegetables:
- Finely chop both green bell peppers one yellow bell pepper two jalapeños and two yellow onions. Keep size consistent so everything cooks evenly.
- Sauté the Veggies:
- Heat two tablespoons unsalted butter on a griddle or large skillet over medium heat. Once the butter foams add the peppers jalapeños and onions. Sprinkle generously with SPG rub. Stir and cook for 5 to 7 minutes until soft and translucent but not browned. Slide veggies onto a plate to keep them warm.
- Char the Sausage:
- Using the same hot griddle add the chopped Andouille sausage. Cook for 6 to 8 minutes tossing occasionally. Wait for the edges to crisp and the sausage to develop charred bits that deepen the flavor. Remove and keep aside.
- Cook the Shrimp:
- Toss the chopped shrimp in SPG rub and drizzle with avocado oil ensuring every piece is coated. Add to the griddle and cook for 4 to 5 minutes flipping as needed. Watch for them to turn pink and opaque then pull them off fast to avoid tough overcooked shrimp.
- Combine the Fillings:
- Return the sausage and sautéed vegetables to the griddle with the shrimp. Toss to combine letting the flavors mingle for 3 to 4 minutes so every bite is unified. Remove from heat.
- Crisp the Tortillas with Cheese:
- Wipe the griddle if needed and toast tortillas until just crisp on both sides. Sprinkle a thin layer of shredded mozzarella on each tortilla once toasted.
- Fill and Toast the Tacos:
- Spoon 3 to 4 tablespoons of the shrimp and sausage filling onto each cheesy tortilla. Add a dollop of Avocado Lime Crème for balance. Fold tortillas and toast each side for about 2 minutes until they are golden and the cheese is melted.
- Serve and Enjoy:
- Lift each taco gently off the griddle. Serve right away while still gooey and crispy for maximum satisfaction.
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One of my favorite parts is the Avocado Lime Crème its creamy zest completely transforms the whole spread. Last year my dad loaded his taco so generously it burst open on his plate we all laughed and that memory still makes this recipe extra special for me.
Storage Tips
Store leftover filling in an airtight container up to three days in the refrigerator. Tacos are best assembled fresh but you can also prep the filling ahead and reheat gently on the stove. Tortillas can dry out so keep them covered until ready to use.
Ingredient Substitutions
If you cannot find Andouille sausage a good smoked sausage or chorizo works well and brings its own twist. Monterey Jack can sub for mozzarella. For more spice use serrano peppers in place of jalapeños or add a dash of hot sauce to the filling.
Serving Suggestions
Set out bowls of extra chopped cilantro lime wedges diced tomatoes and pickled onions for everyone to customize their tacos. These pair perfectly with a fresh slaw or a side of black beans for a complete meal.
Cultural Context
Andouille sausage has deep roots in Cajun and Creole cooking styles from Louisiana. Bringing it into tacos combines Southern and Mexican influences for a unique fusion. This kind of mashup shows how the best food traditions constantly evolve in home kitchens.
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These tacos are sure to spark smiles and satisfy appetites. Let everyone make their perfect bite and do not forget the extra Avocado Lime Crème!
Frequently Asked Questions
- → What type of sausage works best here?
Andouille sausage is ideal for its smoky, spicy flavor and firm texture, complementing the shrimp perfectly.
- → Can I use frozen shrimp?
Yes, thaw shrimp fully and pat dry before seasoning and cooking for best results and optimal texture.
- → Is mozzarella necessary or can I substitute cheese?
Feel free to use any melty cheese like cheddar, Monterey Jack, or a Mexican blend for a different flavor.
- → What makes Avocado Lime Crème a good topping?
It adds creamy, tangy coolness that balances the spiciness of the sausage and jalapeños.
- → Are corn or flour tortillas better?
Both work well—corn offers a classic, earthy taste, while flour tortillas yield a softer, chewier bite.