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Cajun Shrimp Tacos with Homemade Hard Taco Shells…so how do you guys feel about some shrimp?

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Spicy, saucy Cajun shrimp…..tacos!

Because really tacos make everything just that much better.

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Question. Sex and the City, did you guys watch it? Ah forget it, that is a stupid question. I know almost all of you probably watched it religiously and loved every minute of it.

Here’s the thing, I’ve never seen an episode. Well at least a full one, I have seen a scene with Mr. Big where I am pretty sure Carrie was yelling at him. I guess I just never really jumped on the bandwagon. I know, the horror. It never really interested me and honestly, I do not watch much TV. I was reading one of the many magazines that I subscribe to that seem to pile up and not get read till a month later. Most are foodie magazines, but some of them throw in a little celeb talk. I was reading a story on Anna Sophia Rob and the Carries Dairies (the prequel to Sex and the City). This for some reason intrigued me, like it made me want to hunker down and watch the series from the beginning (I think it started January 15th). Maybe it is because I read that Anna was from Denver or maybe it was that her love interest is Austin Butler. Yeah, that was probably it. I’m pretty much a sucker for any show with drama and some romance (uh, Parenthood anyone).

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Maybe if I start with the prequel it will get me pumped for the real Sex and The City. I guess I know what I am doing this weekend.

K, I feel better now.

Back to the Tacos? Cool.

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The details

I pretty much made the best shrimp tacos. They’re saucy, spicy, and bursting with flavor. And the homemade hard taco shells add a nice crunch!

Oh, and did I mention it’s a quick cooker! Like 25-35 minutes and even shorter if you buy that super fancy (but way too expensive, for me anyway), super convenient already peeled shrimp!

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Lastly, if you make these Cajun Shrimp Tacos with Homemade Hard Taco Shells, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cajun Shrimp Tacos with homemade Hard Shell Tacos

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 tacos
Calories Per Serving: 310 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • Preheat oven to 450 degrees.
  • In a glass measuring cup or small bowl combine the oregano, thyme, basil, cayenne, creole seasoning, cajun seasoning, pepper, and salt. Whisk to combine. Working with four tortillas at a time, microwave them for 1-2 minutes. Quickly rub with olive oil and sprinkle one side with the spice mixture. Just do a sprinkle, about 1/2 teaspoon to 3/4 teaspoon, on each tortilla reserving the rest of the spice mixture for later. Place tortillas on a taco mold if you have one. If not, invert a regular-sized muffin tin. Fold the tortillas gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 5-7 minutes or until crisp and lightly browned. Repeat with remaining tortillas.
  • Heat oil in heavy large skillet over medium high heat. Add onion and saute for 7-10 minutes, add garlic and sauté until fragrant, about 1 minute. Add shrimp and about 1 1/2 tablespoons of the spice mix. Sauté until just beginning to turn opaque in center, about 4 minutes. Transfer to a small bowl.
  • To the same skillet add the bell pepper and saute about 5 minutes until slightly soft, but still crisp. Add the tomatoes and simmer for 3 to 5 minutes and then add then add the shrimp back and toss well. Simmer one more minute and then remove from heat. Taste and add a teaspoon or so more of the spice mixture if desired.
  • Fill the taco shells with the shrimp and peppers and top with cheddar cheese and avocado if desired.
View Recipe Comments

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Cajun Shrimp Tacos. They are kind of amazing.

Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom and Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook

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Comments

    1. Hi Marisa,
      Sorry for any confusion, it’s 1 14oz can of fire roasted tomatoes:) I hope you love this recipe, please let me know if you have any other questions! xT

      Reply

    1. Hi Suzanne,
      Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan

      Reply

  4. 4 stars
    I have always fried corn tortillas in oil or just toast them over an open flame. This technique worked really well and I will use it again for other taco nights. My wife has always liked cajun spiced chicken so when I saw this I knew she would probably love it. She did and so did I. Thanks for the great recipe and on another note I a going to be making you slow cooker french onion soup tonight for tomorrow.

    Reply

  5. Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

    Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
    Click to join Contestchef
    Sincerely,
    Nandy
    Contestchef

    Reply

  6. I love your blog and I just made these tonight – couple of improv’s, because I didn’t have a few things, but they were delicious, regardless.
    Thanks Tieghan – for your lovely words, your lovely photos and your lovely cooking. It’s inspiring. You’ve become my go-to blog for cooking ATM…. by the way – I made those double-trouble peanut and reese’s pieces biscuits this week for the Cancer society fundraiser tomorrow….. they will sell out! 🙂 thank you!!

    Reply

  8. Your pictures are GORGEOUS. Your seasoning and style is amazing — BUT, being a true southern girl, a cajun seafood cook, I have to comment that you state “shrimp, pealed and deveined.” Your pictures show the shirmp are NOT deveined. I’ve cooked shrimp for almost 40 years and NEVER once have I served one without being deveined. Your words were proper and your pictures show otherwise. Just saying …. ALWAYS devein your shrimp. FOOD IS LOVE.

    Reply

  10. I made these a few weeks ago..definitely one of my favorite recipes! So easy and so good.

    Reply

  13. I made these tonight and WOW are they good! It was so hard to stop eating these, there is so much flavor! I sprinkled a little fresh cilantro on the tops of my taco along with the avocado and cheese but everything else I did exactly as directed, and my husband and I couldn’t get enough of it!! Thanks for a wonderful dinner, this will be a repeat for sure in my kitchen

    Reply