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A zesty combination of smoky sausage and juicy shrimp makes these tacos something special whenever you need a festive weeknight dinner or you crave bold flavors with minimal prep. This recipe layers savory protein with a tangy sauce and crisp toppings for the ultimate handheld meal.
I was inspired to put this together after craving New Orleans flavors one summer night. My family loves it so much that we now build a taco bar whenever friends visit.
Ingredients
- Shrimp: select peeled deveined shrimp for convenience and quick cooking
- Andouille sausage: choose a high quality spicy sausage for smoky depth
- Olive oil: helps the sausage crisp and adds mild flavor
- Garlic: fresh minced garlic gives a punchy aromatic base
- Smoked paprika: look for a deep red powder for that signature smoky note
- Chili powder: adds warmth and hints of earthiness
- Cayenne pepper: optional use for an extra spicy kick
- Lime juice: freshly squeezed makes the seafood pop
- Salt and pepper: essential for seasoning and balance
- Flour or corn tortillas: pick fresh pliable ones that will hold up
- Shredded cabbage: go for crisp green or vibrant purple to add crunch
- Avocado: ripe but not mushy slices for creaminess
- Fresh cilantro: brightens and freshens each bite
- Lime wedges: use for serving and an extra burst at the table
- Sour cream or Greek yogurt: either makes a cool creamy sauce base
- Mayonnaise: rounds out the dressing and makes it luscious
- Hot sauce: optional gives a final dash of heat in the sauce
Step-by-Step Instructions
- Prepare the Shrimp and Andouille Sausage:
- Heat olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook for a few minutes until the edges brown and it starts to render flavorful fat. Add the minced garlic and sauté until fragrant not letting it burn. Add the shrimp and shower everything with smoked paprika chili powder cayenne lime juice salt and pepper. Toss gently as the shrimp cooks until it turns blush pink and opaque which usually takes only a few minutes.
- Make the Creamy Sauce:
- In a small bowl combine sour cream mayonnaise lime juice and hot sauce if using then add a pinch of salt and pepper. Whisk until completely smooth and taste for seasoning. This creamy sauce provides a cool counterpoint to the spicy filling.
- Assemble the Tacos:
- Warm your tortillas in a dry skillet or microwave until supple. Smear a layer of the creamy sauce over each tortilla. Top with a handful of shredded cabbage for crunch. Spoon on the warm sausage and shrimp mixture layering so each bite gets both proteins. Add avocado slices and a sprinkle of cilantro.
- Serve:
- Arrange tacos on a platter with fresh lime wedges. Encourage everyone to squeeze limes over just before taking a bite for extra brightness.
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One of my favorite ingredients here is smoked paprika because it brings out all the Cajun flavors without any fuss. The first time I made these I remember how everyone quieted down at the table just to savor each bite. That is when you know a recipe is a keeper.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to two days. Warm the shrimp and sausage gently in a skillet before rebuilding tacos to keep everything juicy but not rubbery. Store the creamy sauce and toppings separately for freshest results.
Ingredient Substitutions
For a milder bite swap the Andouille sausage for chorizo or plain smoked sausage. You can use Greek yogurt entirely in place of sour cream and mayonnaise for a lighter sauce. Fish or chicken works well in place of shrimp if you are out or have allergies.
Serving Suggestions
Set out a build your own taco platter with toppings like pickled onions extra hot sauce or queso fresco. Pair these tacos with black beans or a simple fruity salsa on the side. They also make excellent party food for a hands on dinner with friends.
Southern Roots to the Tacos
This recipe is inspired by classic Creole shrimp and Andouille pairings found throughout Louisiana cooking. It is a fun way to bring those Southern flavors into your home even if you are far from the Gulf Coast. The taco format gives tradition a fresh modern twist.
Frequently Asked Questions
- → What type of sausage works best?
Andouille sausage offers smoky, spicy flavor, but other smoked sausages can also be used.
- → How do I prevent shrimp from overcooking?
Sauté shrimp until just pink and opaque, usually 3-4 minutes, to keep them juicy and tender.
- → Can I substitute the creamy sauce ingredients?
Sour cream can be swapped for Greek yogurt, and adjust hot sauce to your preferred heat level.
- → Should I use flour or corn tortillas?
Either works well; flour tortillas are soft and flexible, while corn adds extra flavor and texture.
- → What toppings add extra freshness?
Chopped cilantro, avocado, and cabbage add crunch, color, and a fresh, vibrant finish.