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4.8 from 5 votes

Cajun Shrimp Tacos with homemade Hard Shell Tacos

These are saucy, spicy and just bursting with flavor and the homemade hard taco shells add a nice crunch!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: taco
Servings: 8 tacos
Calories: 243kcal
Author: halfbakedharvest

Ingredients

  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1/2 tablespoon cayenne
  • 1 tablespoon creole seasoning
  • 1 tablespoon cajun seasoning
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 8 corn tortillas
  • 2 tablespoons olive oil divided
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 2 pounds uncooked shrimp peeled, deveined (preferably wild caught)
  • 1 small red bell pepper sliced very thin
  • 1 small orange bell pepper sliced very thin
  • 1 ounce can fire roasted diced tomates 14
  • 1 avocado diced for serving
  • shredded cheddar cheese for serving

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.

Nutrition

Serving: 4g | Calories: 243kcal | Carbohydrates: 19g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 289mg | Sodium: 395mg | Potassium: 403mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1870IU | Vitamin C: 46.9mg | Calcium: 254mg | Iron: 4.7mg