Description
These Crock Pot Fire Roasted Shrimp Tacos are a delicious and easy meal perfect for taco night. Juicy shrimp cooked in a flavorful fire-roasted tomato and chipotle sauce, served in warm tortillas with your favorite toppings. A Mexican-inspired dish that is sure to become a family favorite!
Ingredients
Scale
For the Shrimp:
- 1 1/2 pounds raw shrimp (peeled and deveined)
- 1 can (14.5 oz) fire-roasted diced tomatoes (drained slightly)
- 1/2 cup chopped red onion
- 2 garlic cloves (minced)
- 1–2 chipotle peppers in adobo sauce (minced)
- 1 tablespoon adobo sauce (from the can)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- juice of 1 lime
- salt and pepper to taste
- 2 tablespoons olive oil
For Serving:
- small corn or flour tortillas
- shredded cabbage
- avocado slices
- fresh cilantro
- lime wedges
- crema or sour cream (for garnish)
Instructions
- In a mixing bowl, combine fire-roasted tomatoes, red onion, garlic, chipotle peppers, adobo sauce, chili powder, cumin, paprika, lime juice, olive oil, salt, and pepper.
- Add the shrimp in an even layer, then pour the remaining mixture over the top.
- Cover and cook on low for 1.5–2 hours or until shrimp are just cooked through and tender (do not overcook).
- Gently stir to coat shrimp in the sauce.
- Warm the tortillas and fill them with shrimp, then top with cabbage, avocado, cilantro, lime juice, and a drizzle of crema or sour cream.
Pour half of the mixture into the bottom of the crock pot.
Notes
- Shrimp cook quickly, so monitor the time carefully.
- For extra flavor, broil the cooked shrimp for 2-3 minutes before serving.
- Serve with Mexican rice or street corn on the side.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 170mg
