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1
Preheat oven to 450 degrees F.
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2
In a glass measuring cup or small bowl, combine the oregano, thyme, basil, cayenne, Creole seasoning, Cajun seasoning, pepper and salt.
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3
Whisk to combine.
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4
Working with four tortillas at a time, microwave them for 1-2 minutes.
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5
Quickly rub with olive oil and sprinkle one side with the spice mixture.
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6
Just do a sprinkle, about 1/2 teaspoon to 3/4 teaspoon, on each tortilla, reserving the rest of the spice mixture for later.
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7
Place tortillas on a taco mold if you have one.
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8
If not, invert a regular-sized muffin tin.
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9
Fold the tortillas gently and prop up between the bottom of 4 muffin cups.
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10
Bake at 450 degrees F for 5-7 minutes or until crisp and lightly browned.
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11
Repeat with remaining tortillas.
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12
Heat remaining oil in heavy large skillet over medium high heat.
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13
Add onion and saute for 7-10 minutes.
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14
Add garlic and saute until fragrant, about 1 minute.
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15
Add shrimp and about 1 1/2 tablespoons of the spice mix.
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16
Saute until just beginning to turn opaque in center, about 4 minutes.
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17
Transfer to a small bowl.
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18
To the same skillet, add the bell peppers and saute about 5 minutes until slightly soft but still crisp.
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19
Add the tomatoes and simmer for 3 to 5 minutes and then add the shrimp back into the skillet and toss well.
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20
Simmer 1 more minute and then remove from heat.
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21
Taste and add a teaspoon or so more of the spice mixture if desired.
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22
Fill the taco shells with the shrimp and peppers and top with cheddar cheese and avocado if desired.
