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These shrimp and andouille tacos add a bold southern flavor to your usual taco night. They're my favorite quick fix when folks drop by and I'm short on time. You'll get a spicy hit from the sausage, juicy shrimp, and a cool creamy topping with every bite—seriously hard to resist.
The sausage brings all that smoky kick, shrimp keeps things light. First time I tossed these together for a backyard hang, folks snatched 'em before I could grab one for myself.
Irresistible Ingredients
- Andouille sausage: slice or chop it—this is what gives that spicy, smoky punch. Try to get one that's chunky and deep red.
- Shrimp: peeled, deveined, and chopped. Go with wild if you can find it—fresh or defrosted—so sweet and tender.
- SPG rub: It stands for Salt, Pepper, Garlic. Tastes great and makes seasoning super easy. Pick one without fillers for the best flavor.
- Avocado oil: Awesome for high-heat cooking like browning sausage and shrimp. Stays neutral in flavor.
- Green bell peppers: dice 'em up. They taste sweet and kind of grassy. Pick out firm, heavy ones that don't have soft spots.
- Yellow bell pepper: chop it for color and a sweet lift. Dense is good when choosing at the store.
- Jalapenos: dice. Want heat? Look for smooth, shiny peppers that feel solid.
- Yellow onions: chop. They get super sweet and mild after cooking. Choose ones that are dry and sturdy.
- Unsalted butter: For softening veggies and bringing in some richness. Go unsalted so you control how much salt goes in.
- Mozzarella cheese: Shred for the best gooey melt. Buy whole milk if possible and shred it yourself, it melts better.
- Tortillas: corn or flour, whichever you like. I lean corn when I want more flavor.
- Avocado Lime Crème: A zesty, creamy sauce for topping. Just mash ripe avocado with Greek yogurt and a splash of lime juice.
Simple Steps
- Get Your Veggies Ready:
- Chop up one yellow bell, two greens, a couple of jalapenos, and two onions nice and small. It makes them cook evenly and blend in well.
- Start with the Veggie Sauté:
- Fire up your big pan or griddle on medium. Toss in two big spoonfuls of butter, swirl to coat, then add onions, peppers, and jalapenos. Sprinkle lots of SPG rub. Fry for about seven minutes, stir often till they're soft and clear. Move them onto a plate to keep them warm.
- Brown the Sausage:
- Same hot pan, drop in andouille pieces. Sizzle for six or eight minutes while turning until it's crisped up and deep golden. Scoop it into a bowl when the edges look nice and browned.
- Sear the Shrimp:
- Throw the shrimp in a bowl with a dose of SPG and a drizzle of avocado oil. Lay them out on the pan single file. Give them four or five minutes, flipping once—they should look pink and firm, not tough.
- Bring the Filling Together:
- Drop the peppers, onions, and sausage back with the shrimp. Mix it up for three to four minutes, let flavors marry up. Grab a bite and see if it needs more salt.
- Build the Tacos:
- Toast tortillas on the pan, one at a time. Throw some mozzarella on, then pile on several spoons of filling and top with a bit of Avocado Lime Crème. Fold closed, then toast both sides for around two minutes each till they're golden and cheese is melting.
- Easiest Way to Serve:
- Stack the hot tacos up, sprinkle any extras you like, and dig in right away. Stay crispy and tasty if you do it quick!
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I seriously love the andouille here. That strong smoky bite pulls all the flavors together. My dad always cooked with it—gumbo, fried rice, you name it—so throwing it in tacos was a no-brainer for me.
Best Way To Store
Stash extra filling separate from your tortillas, they'll keep fine in a sealed container for three days in the fridge. Heat the filling back up in a skillet on medium so it doesn't get mushy. Only stuff and toast when you're ready—otherwise tacos go soggy fast.
Easy Swaps
No andouille? Grab chorizo or kielbasa—they're great too. Skipping dairy? Just use plant-based cheese or leave it out. If avocados are out, mix Greek yogurt with lime zest instead for a pop of flavor.
How To Serve It
Put out a bunch of toppings—maybe pickled onion, cilantro, or radishes. Big appetites? Dish up some black beans or corn salad next to your tacos. A squeeze of lime at the end makes every bite livelier.
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Where The Flavors Come From
This taco mashup pulls from Cajun sausage traditions and Mexican street food. Andouille comes from the Gulf Coast, the tortilla and veggie combo calls up classic taquerias. It's a flavor blend that's a hit every taco night at our place.
Recipe FAQs
- → How can I keep shrimp from turning rubbery?
Shrimp cook super fast! Just cook them until they look pink and a little firm—4 to 5 minutes tops. Pull them off quick so they stay juicy.
- → What’s the best type of sausage to use?
Smoky andouille sausage is awesome for this dish since it brings a bit of heat and tons of flavor. Go for good-quality sausages!
- → Should I use flour or corn tortillas?
Both work great! It’s really up to what you like. You can even try both. Toasting them gives a nice crunch and helps the filling stay put.
- → What if I don’t have avocado lime sauce?
No sweat! You can use mashed avocado, plain sour cream, or your favorite creamy salsa instead. They all taste awesome!
- → How do I give the tacos more heat?
Add diced jalapeños, a splash of your go-to hot sauce, or even some red chili flakes when cooking the veggies to kick it up a notch!