Description
These Crock Pot Fire Roasted Shrimp Tacos are a delicious and easy seafood dish with a Mexican twist. Juicy shrimp cooked in a flavorful fire-roasted tomato sauce, wrapped in warm tortillas, and topped with fresh toppings for a burst of flavor in every bite.
Ingredients
Scale
Shrimp:
- 1 1/2 lbs (680g) raw shrimp (peeled and deveined)
Sauce:
- 1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
- 1/2 cup chopped red onion
- 1 jalapeño (seeded and minced)
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Juice of 1 lime
- 1/4 cup chopped cilantro
Additional:
- 8 small corn or flour tortillas
- Toppings: shredded cabbage, avocado slices, sour cream or crema, extra lime wedges
Instructions
- In the crock pot: Combine fire-roasted tomatoes, red onion, jalapeño, garlic, smoked paprika, cumin, chili powder, salt, and pepper. Stir to mix well. Cover and cook on low for 2–3 hours to allow the flavors to meld.
- Add the shrimp: During the last 20–30 minutes of cooking, add the shrimp, stirring to coat them in the sauce. Cook just until shrimp are pink and cooked through.
- Finish: Stir in lime juice and chopped cilantro. Warm the tortillas and fill each with a generous scoop of the shrimp mixture. Top with shredded cabbage, avocado, sour cream, and a squeeze of lime, if desired. Serve immediately.
Notes
- Do not overcook the shrimp—add them only during the last half hour of cooking.
- You can use frozen shrimp; just thaw before adding.
- For extra heat, leave the jalapeño seeds in or add a pinch of cayenne.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 340
- Sugar: 4g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg
