Description
Delicious and easy Crock Pot Fire Roasted Shrimp Tacos featuring tender shrimp cooked with fire-roasted tomatoes and flavorful spices, served with fresh cabbage slaw and optional toppings for a vibrant Mexican-inspired meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds large raw shrimp, peeled and deveined
- 1 (14.5 oz) can fire-roasted diced tomatoes, drained
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1/4 cup fresh cilantro, chopped
Optional Toppings
- Avocado slices
- Sour cream
- Cotija cheese
- Lime wedges
Instructions
- Prepare the tomato mixture: Add the fire-roasted diced tomatoes, finely chopped red onion, seeded and chopped jalapeño, minced garlic, olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and black pepper to the crock pot. Stir well to combine all ingredients into a flavorful base.
- Cook the tomato base: Cover the crock pot and cook the mixture on low for 2 to 3 hours, or on high for 1 to 1.5 hours, allowing the flavors to meld beautifully.
- Add the shrimp: Gently add the peeled and deveined shrimp into the crock pot. Stir carefully to coat the shrimp with the tomato and spice mixture without breaking them apart.
- Cook the shrimp: Cook on high for 30 minutes or until the shrimp turn pink and are cooked through, ensuring they remain tender and juicy.
- Warm the tortillas: Just before serving, warm the corn or flour tortillas using your preferred method such as a skillet, oven, or microwave to make them soft and pliable.
- Assemble the tacos: Spread shredded cabbage or slaw mix on each warmed tortilla, top with a generous portion of the fire-roasted shrimp mixture, and garnish with chopped fresh cilantro and any optional toppings like avocado slices, sour cream, or cotija cheese.
- Serve: Serve the tacos with lime wedges on the side to squeeze over the top for an extra burst of freshness and tang.
Notes
- Swap shrimp for white fish or chicken for a different protein option.
- Adjust the spice level by increasing or decreasing the amount of jalapeño used.
- Use pre-packaged slaw mix to save time preparing the cabbage.
- Double the recipe to easily feed a larger crowd.
