Andouille Shrimp Tacos

Taco night in my house has always had a way of turning an ordinary weekday into something just a little more exciting. A few weeks ago, my oldest came home from school raving about a food truck that parked near their campus—something about spicy sausage tacos with shrimp that “tasted like a firecracker in a tortilla.”

I was instantly intrigued. Of course, I had to recreate it, but with my own twist that fits our family’s tastes and pantry staples. I remember standing at the stovetop that night, apron slightly singed from a rogue tortilla incident earlier (don’t ask), with the windows open and the scent of peppers and sausage drifting through the house.

The moment my husband walked in, he said, “Whatever that is—it smells like a backyard fiesta in here.” And that was the exact vibe I wanted.

What I love most about this recipe is how it blends smoky heat, juicy shrimp, and a splash of brightness from the avocado lime crème. It’s rustic, vibrant, and comes together on the griddle fast—making it one of my go-to meals when I want to wow without overcomplicating things. My kids now call it “Mom’s Truck-Stop Tacos,” and honestly, that’s a name I’ll proudly keep.

Short Description

Smoky, spicy, and loaded with flavor, these Andouille Shrimp Tacos combine juicy shrimp, bold sausage, sweet peppers, and a zesty avocado lime crème—all wrapped in crisped tortillas with melted mozzarella.

Key Ingredients

For the Filling:

• 6 Andouille sausages, chopped or minced
• 1.5 pounds shrimp, rough chopped, deveined, shells removed
• SPG rub (Salt, Pepper, Garlic) for seasoning
• 2 tablespoons avocado oil
• 2 green bell peppers, chopped
• 1 yellow bell pepper, chopped
• 2 jalapeños, diced
• 2 yellow onions, chopped
• 2 tablespoons unsalted butter

For the Assembly:

• Shredded mozzarella cheese
• 8–10 flour or corn tortillas
• Avocado Lime Crème (for topping)

Tools Needed

• Griddle or large skillet
• Sharp knife and cutting board
• Mixing bowls
• Tongs or spatula
• Measuring spoons

Cooking Instructions

Step 1: Prep the Vegetables
Chop 2 green bell peppers, 1 yellow bell pepper, 2 jalapeños, and 2 yellow onions. Set aside in a bowl so they’re ready to go once your skillet is hot.

Step 2: Sauté the Veggies
Heat a large griddle or skillet over medium heat and melt 2 tablespoons of unsalted butter. Add all the chopped vegetables and season generously with SPG rub.

Cook for 5–7 minutes, stirring occasionally, until soft and translucent. Transfer to a bowl and keep warm.

Step 3: Cook the Andouille Sausage
Add chopped Andouille sausage to the same hot griddle. Cook for 6–8 minutes, tossing every couple of minutes, until nicely charred and crispy around the edges. Remove from heat and set aside.

Step 4: Sear the Shrimp
Toss the shrimp with SPG rub and a drizzle of avocado oil. Add to the griddle and cook for 4–5 minutes, flipping once or twice, until they turn pink and opaque. Be careful not to overcook—they go from perfect to rubbery in seconds.

Step 5: Combine and Finish Filling
Add the sausage and vegetables back to the griddle with the shrimp. Toss together and let the flavors come together for another 3–4 minutes. Remove from heat.

Step 6: Toast and Fill the Tortillas
Toast tortillas on the griddle until just crisp. Sprinkle mozzarella cheese directly onto each one. Then spoon 3–4 tablespoons of the sausage-shrimp mix onto each tortilla.

Step 7: Fold and Melt
Fold each tortilla in half and toast 2 more minutes per side until golden brown and the cheese has melted.

Step 8: Top and Serve
Drizzle with avocado lime crème and serve hot. They’re best right off the griddle.

Why You’ll Love This Recipe

Flavor Explosion: Smoky sausage, sweet peppers, juicy shrimp, and tangy avocado crème—every bite is layered and bold.

Quick and Easy: Comes together in under 30 minutes, all in one pan.

Crowd-Pleaser: Great for family dinners, gatherings, or taco bars.

Customizable: Easily tweak heat, toppings, or tortillas to your taste.

Protein-Packed: Shrimp and sausage combo keeps it satisfying and energizing.

Mistakes to Avoid & Solutions

Overcooking the Shrimp: Shrimp should only be cooked until just pink. If you’re unsure, pull them off early, they’ll keep cooking slightly off-heat.

Using Cold Tortillas: Cold tortillas won’t crisp properly. Warm them before filling to get that golden crunch.

Skipping Seasoning: SPG rub brings everything together. Don’t skimp, or your filling may fall flat.

Uneven Chopping: Make sure veggies and sausage are evenly sized to cook uniformly and create balanced bites.

Soggy Tacos: Avoid overloading the tortillas. Too much filling makes them fall apart fast.

Serving and Pairing Suggestions

Serve with a side of elote-style grilled corn or a simple lime-cilantro slaw.

For drinks, try a chilled agua fresca, citrusy IPA, or a classic margarita.

These tacos work beautifully as part of a DIY taco board or plated family-style.

Garnish with extra jalapeño slices, lime wedges, and chopped cilantro.

Storage and Reheating Tips

Store leftover filling in an airtight container in the fridge for up to 3 days.

Tortillas are best toasted fresh, but you can reheat filled tacos in a skillet over medium heat for 3–4 minutes per side.

For crispier results, avoid microwaving; use a toaster oven or air fryer instead.

Freeze the filling for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

1. Can I use pre-cooked shrimp?
You can, but they’ll need less cook time. Add them with the sausage and heat just until warmed through.

2. What if I can’t find Andouille sausage?
Use another smoked sausage or spicy chorizo for a similar depth of flavor.

3. Is mozzarella cheese the best choice for tacos?
It works beautifully here thanks to its meltability, but you can also try pepper jack or a Mexican cheese blend.

4. Can I make this ahead for a party?
Yes! Cook everything ahead, store separately, and reheat just before serving. Toast tortillas fresh for best results.

5. What’s a good substitute for avocado lime crème?
Try sour cream mixed with lime juice, or Greek yogurt blended with avocado and a dash of salt.

Tips & Tricks

Don’t crowd the pan. Cook in batches if needed to avoid steaming your proteins.

Taste as you go. Adjust seasoning at each stage—veggies, sausage, shrimp—to balance everything.

Use corn tortillas for a gluten-free option that adds a bit of extra texture.

Add a smoky twist with a splash of chipotle sauce or smoked paprika.

Griddle trick: Rub tortillas lightly with oil for an extra crispy finish.

Recipe Variations

Spicy Cajun Twist
Swap the SPG rub for Cajun seasoning. Add ½ tsp cayenne pepper to the veggies for extra heat.

Tex-Mex Style
Use ground beef or chicken instead of shrimp. Add black beans and swap mozzarella for cheddar.

Tropical Baja Tacos
Use grilled mahi-mahi or tilapia, pineapple salsa instead of avocado crème, and top with shredded cabbage.

Vegetarian Version
Replace shrimp and sausage with chopped mushrooms and black beans. Season well and sauté until golden and flavorful.

Breakfast Tacos
Add scrambled eggs and hash browns with the sausage mixture for a bold brunch option.

Andouille Shrimp Tacos

Smoky, spicy, and flavorful, these tacos mix juicy shrimp, bold sausage, sweet peppers, and zesty avocado lime crème in crispy, cheesy tortillas.

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Ingredients

  

For the Filling:

• 6 Andouille sausages chopped or minced
• 1.5 pounds shrimp rough chopped, deveined, shells removed
• SPG rub Salt, Pepper, Garlic for seasoning
• 2 tablespoons avocado oil
• 2 green bell peppers chopped
• 1 yellow bell pepper chopped
• 2 jalapeños diced
• 2 yellow onions chopped
• 2 tablespoons unsalted butter

For the Assembly:

• Shredded mozzarella cheese
• 8 –10 flour or corn tortillas
• Avocado Lime Crème for topping

Instructions

 

• Chop the bell peppers, jalapeños, and onions. Set aside.
• Heat butter on a griddle over medium heat. Add veggies, season with SPG, and cook 5–7 minutes until soft. Set aside.
• Add sausage to the same griddle. Cook 6–8 minutes, stirring occasionally, until crispy and browned. Remove from heat.
• Season shrimp with SPG and avocado oil. Cook 4–5 minutes, turning once, until pink and opaque. Don’t overcook.
• Return sausage and veggies to the griddle with shrimp. Toss and cook 3–4 minutes to blend flavors.
• Toast tortillas until warm. Add mozzarella and 3–4 tbsp of filling to each.
• Fold in half and toast 2 minutes per side until crisp and cheese is melted.
• Top with avocado lime crème and serve hot.