Description
This Crock Pot Fire Roasted Shrimp Tacos recipe offers an easy and flavorful way to enjoy tender shrimp cooked slowly in a rich blend of fire-roasted tomatoes, spices, and lime juice. Perfect for a hands-off meal, these tacos are vibrant with fresh toppings like avocado, cabbage, and cilantro, making them an ultimate Mexican-inspired seafood dish ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
For the Shrimp and Sauce
- 1 1/2 pounds raw shrimp, peeled and deveined (tail-off)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1/2 cup tomato sauce
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 1 tablespoon olive oil
For Serving
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
- Crema or sour cream (optional)
Instructions
- Prepare the Sauce: In the bottom of the crock pot, combine the fire-roasted diced tomatoes, tomato sauce, finely chopped red onion, minced garlic, smoked paprika, chili powder, cumin, salt, black pepper, fresh lime juice, and olive oil. Stir everything together until well mixed.
- Add Shrimp: Place the raw shrimp into the crock pot and gently stir to coat them evenly with the tomato and spice mixture, ensuring all shrimp are submerged for consistent cooking.
- Cook Shrimp: Cover the crock pot with the lid and cook on low heat for 1 1/2 to 2 hours. Monitor towards the end to prevent overcooking. The shrimp are done when they turn pink and are opaque; overcooking may cause them to become rubbery.
- Prepare Toppings and Tortillas: While the shrimp cooks, prepare the shredded cabbage, slice the avocado, chop fresh cilantro, and warm the tortillas. For extra flavor, char the tortillas on an open flame or in a skillet before assembling.
- Assemble Tacos: Once shrimp are cooked, use a slotted spoon to transfer shrimp to a serving bowl. Fill each warm tortilla with a scoop of shrimp, some shredded cabbage, avocado slices, chopped cilantro, and a drizzle of crema or sour cream if using.
- Serve: Serve the tacos with lime wedges on the side for added zest. Optionally add pickled onions or crumbled cotija cheese as a topping for more variety.
Notes
- To elevate flavor, char your tortillas on an open flame or a hot skillet before serving.
- Add pickled onions or crumbled cotija cheese as additional toppings for extra taste and texture.
- Leftover shrimp can be repurposed in rice bowls or salads for another delicious meal.
- Do not overcook shrimp to maintain tenderness and avoid rubbery texture.
