Description
These Crock Pot Fire Roasted Shrimp Tacos are a flavorful and easy-to-make dish perfect for a delicious weeknight dinner or a casual gathering with friends. The fire-roasted tomatoes combined with spices create a rich base for the tender shrimp, which are then served in warm tortillas with a variety of fresh toppings.
Ingredients
Scale
For the Shrimp:
- 1 1/2 pounds raw shrimp (peeled and deveined)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Juice of 1 lime
For Serving:
- Corn or flour tortillas
- Shredded cabbage
- Avocado slices
- Chopped cilantro
- Lime wedges
Instructions
- In a bowl, combine fire-roasted tomatoes, red onion, garlic, jalapeño, smoked paprika, cumin, chili powder, olive oil, lime juice, salt, and pepper. Stir to mix well.
- Place the raw shrimp in the bottom of the slow cooker and pour the tomato mixture over the top.
- Cover and cook on low for 1 1/2 to 2 hours, or until the shrimp are pink and cooked through. Avoid overcooking to keep the shrimp tender.
- Once done, gently stir and serve the shrimp and sauce in warm tortillas. Top with shredded cabbage, avocado, chopped cilantro, and a squeeze of lime.
Notes
- If using frozen shrimp, thaw completely before adding to the crockpot.
- For spicier tacos, leave the seeds in the jalapeño or add hot sauce before serving.
- These are great with a drizzle of crema or chipotle mayo.
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 3g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 115mg
