Shrimp Sausage Tacos

Smoky shrimp and sausage wrapped in tortillas always feel like a fun way to eat with friends. I toss these together every time people pop over. The zingy and cheesy combo with a Southern kick makes these easy to crave. Even folks who don't love seafood end up snagging seconds.

The taste is wild—sausage gives a hit of smoke and heat, shrimp makes it bright. First time I made these for a backyard crew, they vanished before my plate landed on the table.

Tasty Ingredients

• Avocado Lime Crème: For a cool topping—smooth, tangy, and a little herby. I mash a ripe avocado, mix in some lime juice, and spoonful of Greek yogurt.
• Tortillas: Corn or flour work—corn gets my vote for flavor! Heat them up until bendy.
• Mozzarella cheese: Shred your own from a block for the good gooey melt, whole milk kind if possible.
• Unsalted butter: This one's for cooking the veggies, brings everything together. Use unsalted so you can be the boss of flavor.
• Yellow onions: Chop 'em up. They sweeten up as they cook. Pick ones with dry, tight skins.
• Jalapenos: Dice for some bite. Smooth, shiny skin means they're nice and fresh.
• Yellow bell pepper: Slice these for a pop of color—look for a bright and heavy one.
• Green bell peppers: Cut into pieces for a crisp fresh base. You want them heavy and firm.
• Avocado oil: Handles heat like a champ, perfect for frying the sausage and shrimp.
• SPG rub: Yup, just salt, pepper, and garlic. Check the label for simple ingredients you can pronounce.
• Shrimp: Peeled and roughly chopped. Fresh is great, but thawed frozen works too. Wild caught has the best flavor in my opinion.
• Andouille sausage: Rough chop or mince this spicy, coarsely ground sausage—go for that reddish one with big flavor.

Step-by-Step Instructions

Serve Your Tacos:

Stack the hot tacos on a plate, pile on your favorite toppings, and eat 'em while they're warm for max flavor and crunch.

Toast Tortillas and Build:

Start by warming your tortillas on the skillet. Once they're a little crisp, sprinkle mozzarella cheese. Scoop in a few spoonfuls of your filling with a dollop of Avocado Lime Crème. Fold and toast both sides for two minutes until the cheese bubbles and outside turns golden.

Bring Everything Together:

Bundle the veggies, sausage, and shrimp back onto the pan. Stir it all for another three or so minutes—let the flavors get cozy. Taste and tweak with more seasoning if you want.

Cook the Shrimp:

Mix the shrimp with SPG rub and splash of avocado oil. Lay them out on the pan. Flip after a couple minutes, cook till pink and just firm—don't overdo it, shrimp goes tough quick!

Sear the Sausage:

Drop sausage pieces in your already-hot skillet. Toss them around till they're extra brown and crisp on the edges, about six to eight minutes. Move into a bowl when done.

Sauté Your Veggies:

Heat butter in your pan on medium. Add onions, bell peppers, jalapenos, plenty of SPG rub. Cook, stir every so often for about five to seven minutes, till they're soft and smelling sweet. Slide aside to stay warm.

Chop the Veggies:

Cut up two green bells, one yellow bell, two jalapenos, and two onions—they cook easier the smaller you go. This mixes them right into your filling.

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If I could only pick one sausage for tacos it’d be Andouille. That punch of smoky heat pulls all the other flavors together. My dad threw Andouille into just about everything when I was a kid—gumbo, fried rice, omelets—so it made sense to use it here too.

Storage Tips

Left with extras? Keep the filling and tortillas apart. Filling will be good in a sealed container in the fridge for three days. Warm it up in a skillet over medium—don’t microwave unless you want it mushy. Only build your tacos right before eating for fresh, crisp results.

Swapping Ingredients

Can’t find Andouille? Chorizo or kielbasa keep the flavor big. Skipping dairy? Use your favorite plant cheese or leave it off. If there’s no avocado in the house, Greek yogurt and a little lime zest hits a similar note.

Serving Favorites

Set the table with extras like pickled onion, cilantro, or radishes. Want more? Black beans or corn salad on the side make it a hearty meal. A final burst of lime juice wakes up every bite.

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Cultural Background

This taco idea borrows from both Cajun food and Mexican classics. Andouille gives a Louisiana vibe, but all the fresh peppers and tortillas make it feel like a taco shop. Whether it’s taco Tuesday or a random night, it always gets smiles at my place.

Recipe FAQs

→ How can I stop shrimp from overcooking?

Shrimp turn pink and opaque when done, usually in 4-5 minutes. Keep a close eye to avoid drying them out.

→ What sausage type is best for this?

Go for smoky, spicy andouille sausage for the best match with the shrimp and veggies.

→ Which tortillas work better: flour or corn?

It’s up to you! Pick flour or corn tortillas as you prefer—or use both. Toasting improves flavor and texture.

→ What can I use instead of avocado lime crème?

An easy swap is plain avocado, sour cream, or a creamy salsa if needed.

→ How can I make them more spicy?

Add diced jalapeños, chili flakes, or hot sauce to your veggies or filling to turn up the heat.