Cajun Shrimp Tacos with homemade Hard Shell Tacos

Name: Taco Udang Cajun dengan Taco Cangkang Keras buatan sendiri
Total time: 30 min
Yield: 8 servings
Cuisine: Indonesian
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 tomatoes (14); 1 avocado (diced for serving); shredded cheddar cheese (for serving)

Saucy, spicy, bursting with flavor, and the homemade hard taco shells add a nice crunch!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

Taco Udang Cajun dengan Taco Cangkang Keras buatan sendiri

Foto: Half Baked Harvest

Ingredients

8 servings

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 tomatoes (14)
1 avocado (diced for serving)
shredded cheddar cheese (for serving)

Steps

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.