Andouille Shrimp Tacos Cabbage (Print Version)
# Ingredients:
→ Shrimp & Andouille Sausage
01 -
450 g shrimp, peeled and deveined
02 -
225 g Andouille sausage, sliced into thin rounds
03 -
15 ml olive oil
04 -
2 cloves garlic, minced
05 -
1 tsp smoked paprika
06 -
1 tsp chili powder
07 -
0.5 tsp cayenne pepper (optional, for extra heat)
08 -
15 ml lime juice
09 -
Salt and pepper, to taste
→ Taco Assembly
10 -
8 small flour or corn tortillas
11 -
120 g shredded green or purple cabbage
12 -
1 avocado, sliced
13 -
Fresh cilantro, chopped (for garnish)
14 -
Lime wedges (for serving)
→ Creamy Sauce
15 -
120 g sour cream or Greek yogurt
16 -
30 g mayonnaise
17 -
15 ml lime juice
18 -
1 tsp hot sauce (optional, for extra kick)
19 -
Salt and pepper, to taste
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add sliced Andouille sausage and cook for 2-3 minutes, stirring, until browned and fragrant.
02 -
Incorporate minced garlic, cooking for 1 minute. Add shrimp, smoked paprika, chili powder, cayenne pepper if desired, lime juice, and season with salt and pepper. Sauté for 3-4 minutes until shrimp turns pink and opaque, stirring occasionally.
03 -
In a small mixing bowl, combine sour cream or Greek yogurt, mayonnaise, lime juice, hot sauce if using, and season with salt and pepper. Stir until smooth and homogeneous.
04 -
Heat tortillas in a dry skillet or microwave for several seconds until soft and pliable.
05 -
Spread a spoonful of creamy sauce on each tortilla. Top with shredded cabbage, a portion of the shrimp and sausage mixture, and avocado slices. Garnish with fresh cilantro.
06 -
Arrange tacos on a serving platter. Present with lime wedges for squeezing over the top.
# Notes:
01 -
For added zest, char the tortillas over an open flame before assembling.