Cajun Shrimp Tacos

Ingredients:
1 tbs dried oregano
1 tbs dried thyme
1 tbs dried basil
1/2 tbs cayenne
2 tbs cajun seasoning
1 tbs black pepper
1 tbs salt
8 corn tortillas
2 tbs olive oil, divided
1 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
2 tomatoes diced
1 avocado, diced for serving
shredded cheddar cheese, for serving

Preheat oven to 450 degrees.

In a small bowl combine the oregano, thyme, basil, cayenne, 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. 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 large skillet over medium high heat. Add onion and saute for 5 - 7 minutes, add garlic and sauté until fragrant, about 1 minute. 

Add shrimp and about 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.  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.