Zesty Andouille Shrimp Tacos with Peppers and Avocado Lime Crème (Print version)
Smoky Andouille, juicy shrimp, peppers, melty cheese, and avocado lime crème tucked into crisp skillet tacos.
# Ingredients:
For the avocado lime crème
01 -
1 large ripe avocado, peeled and pitted
02 -
1/2 cup (120 g) sour cream or plain Greek yogurt
03 -
2 tablespoons fresh lime juice, plus more to taste
04 -
1/4 cup chopped fresh cilantro
05 -
1 small garlic clove, grated
06 -
1/4 teaspoon fine salt
07 -
1-2 tablespoons cold water, as needed
For the taco filling
08 -
14 oz (400 g) fully cooked Andouille sausage, diced
09 -
1 1/2 lb (680 g) large shrimp, peeled, deveined, and roughly chopped
10 -
1 tablespoon avocado oil
11 -
2 teaspoons Cajun seasoning or salt-pepper-garlic blend
12 -
2 tablespoons unsalted butter
13 -
2 green bell peppers, diced
14 -
1 yellow bell pepper, diced
15 -
1 medium yellow onion, diced
16 -
1 jalapeño, seeded if desired and minced
17 -
1 tablespoon fresh lime juice
For serving
18 -
12 small flour tortillas
19 -
1 1/2 cups (170 g) shredded Monterey Jack cheese
20 -
Lime wedges, cilantro, and sliced jalapeños, for serving
# Instructions:
01 -
Blend the avocado, sour cream, lime juice, cilantro, garlic, salt, and 1 tablespoon cold water until smooth. Add more water only if needed to make it spoonable. Cover and refrigerate.
02 -
Pat the chopped shrimp dry. Toss with avocado oil and Cajun seasoning until evenly coated.
03 -
Melt butter in a large skillet or griddle over medium heat. Add the bell peppers, onion, and jalapeño. Cook for 6-8 minutes, stirring often, until softened and glossy. Transfer to a bowl.
04 -
Add the diced Andouille to the same skillet. Cook for 5-7 minutes, stirring occasionally, until the edges are browned and crisp.
05 -
Add the seasoned shrimp to the skillet with the sausage. Cook for 3-4 minutes, turning often, until the shrimp are pink and opaque.
06 -
Return the pepper mixture to the skillet. Toss for 1-2 minutes, then add lime juice and remove from the heat.
07 -
Warm tortillas in a clean skillet. Sprinkle each with cheese, add about 3 tablespoons filling, drizzle with avocado lime crème, fold, and toast 1-2 minutes per side until lightly crisp.
08 -
Serve right away with extra lime wedges, cilantro, jalapeños, and more avocado lime crème on the side.
# Good to know:
01 -
Best served immediately after the tortillas are toasted.
02 -
The filling can be made up to 1 day ahead and reheated gently.