Ingredients
– 6 Andouille sausages chopped or minced
– 1 1/2 pounds shrimp rough chopped, deveined, and shells removed
– SPG rub (salt, pepper, and 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
– Mozzarella cheese shredded
– 8-10 tortillas (flour or corn)
– Avocado Lime Crème for topping
Instructions
1-Prepare all ingredients by chopping the 2 green bell peppers, 1 yellow bell pepper, 2 jalapeños, and 2 yellow onions.
2-Heat a griddle or large skillet over medium heat, melt the 2 tablespoons of unsalted butter, then sauté the vegetables seasoned with SPG rub until soft, about 5-7 minutes. Set them aside and keep warm.
3-Cook the 6 chopped Andouille sausages on the same surface for 6-8 minutes until crispy, then remove and set aside.
4-Season the 1 1/2 pounds of shrimp with SPG rub and coat with 2 tablespoons of avocado oil. Cook for 4-5 minutes until pink.
5-Combine the sausage, vegetables, and shrimp on the griddle, tossing for 3-4 minutes. Toast the 8-10 tortillas, add cheese and mixture, then top with Avocado Lime Crème and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Use SPG rub to enhance shrimp’s natural sweetness and balance sausage smokiness.
🛢️ Lightly apply avocado oil to shrimp to prevent sticking and add mild flavor.
🔥 Avoid overcooking shrimp to maintain tenderness and keep vegetables warm for serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Griddling and toasting
- Cuisine: Cajun
Nutrition
- Serving Size: 1 taco