Andouille Sausage Shrimp Tacos (Print Format)
Sausage, shrimp, peppers, and cheese meld in toasted tortillas with a tangy avocado lime topping.
# Ingredients:
→ Main Ingredients
01 -
6 Andouille sausages, chopped or minced
02 -
1.5 pounds shrimp, rough chopped, deveined, shells removed
03 -
SPG rub (Salt, Pepper, Garlic) for seasoning
04 -
2 tablespoons avocado oil
05 -
2 green bell peppers, chopped
06 -
1 yellow bell pepper, chopped
07 -
2 jalapeños, diced
08 -
2 yellow onions, chopped
09 -
2 tablespoons unsalted butter
10 -
Mozzarella cheese, shredded
11 -
8-10 tortillas (flour or corn)
12 -
Avocado Lime Crème for topping
# Steps:
01 -
Chop 2 green bell peppers, 1 yellow bell pepper, 2 jalapeños, and 2 yellow onions. Heat a griddle or large skillet over medium heat and melt 2 tablespoons of unsalted butter. Add the peppers, jalapeños, and onions. Season with SPG rub and cook for 5-7 minutes until soft and translucent. Set aside to keep warm.
02 -
Using the same griddle or skillet, add the chopped Andouille sausage to the hot surface. Cook for 6-8 minutes, tossing occasionally, until crispy and charred. Remove from heat and set aside.
03 -
Season the shrimp with SPG rub and coat lightly with avocado oil. Add them to the griddle and cook for 4-5 minutes, turning occasionally, until pink and opaque throughout. Be careful not to overcook. Once done, return the sausage and vegetables to the griddle.
04 -
Combine the sausage, shrimp, and sautéed vegetables on the griddle. Toss together and let the flavors meld for 3-4 minutes. Remove from heat.
05 -
Toast the tortillas on the griddle until lightly crisped. Sprinkle shredded mozzarella cheese on each tortilla, then add 3-4 tablespoons of the sausage and shrimp mixture. Top with Avocado Lime Crème. Fold tortillas in half and toast for 2 minutes on each side until crispy and the cheese melts.
06 -
Remove the tacos from the griddle and serve immediately. Perfect for casual dinners or gatherings.
# Tips:
01 -
For a spicier kick, use hotter peppers or add hot sauce.