Slow-Cooker Fire-Roasted Tomato Shrimp Tacos

Dinner

Slow-Cooker Fire-Roasted Tomato Shrimp Tacos

Shrimp, peppers and chunky salsa make a smoky taco filling seasoned with cumin and paprika.

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Yield
4 servings
Cuisine
Mexican-inspired

Serving ideas

Serve as tacos with avocado and extra cilantro.

Ingredients

See the ingredient checklist
  • 1 lb medium shrimp, peeled, deveined, tails removed and thawed if frozen
  • 1 tbsp olive or avocado oil
  • 1 tsp minced garlic
  • 1/2 cup onion, chopped
  • 1 bell pepper, chopped
  • 1 can fire-roasted diced tomatoes, 14.5 oz, drained
  • 1/2 cup chunky salsa
  • kosher salt and black pepper, to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder, or ancho chili powder
  • 1/4 tsp paprika, or cayenne for more heat
  • 2 tbsp chopped cilantro, plus more to serve
  • tortillas, for serving
  • sliced scallions, avocado, sour cream or jalapeño, optional toppings

Before you cook

Drain the canned tomatoes first and use a chunky salsa to keep the filling from getting watery.

How to make Slow-Cooker Fire-Roasted Tomato Shrimp Tacos

  1. Pat the shrimp dry and spread them in the slow cooker. Drizzle with oil and mix in the garlic, onion and bell pepper.

  2. Stir in the tomatoes, salsa, cumin, chili powder, paprika, salt and black pepper.

  3. Cover and cook on low for 2 to 3 hours or on high for 1 1/2 to 2 hours, stirring once partway through. Begin checking after an hour on high and stop cooking when the shrimp are opaque throughout.

  4. Scatter over the cilantro and spoon the filling into warm tortillas. Add toppings to taste.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Slow-Cooker Fire-Roasted Tomato Shrimp Tacos

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Shrimp, peppers and chunky salsa make a smoky taco filling seasoned with cumin and paprika.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Instructions Notes

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Ingredients
  

  • 1 lb medium shrimp peeled, deveined, tails removed and thawed if frozen
  •  
    1 tbsp olive or avocado oil
  •  
    1 tsp minced garlic
  •  
    ½ cup onion chopped
  •  
    1 bell pepper chopped
  •  
    1 can fire-roasted diced tomatoes 14.5 oz, drained
  •  
    ½ cup chunky salsa
  •  
    kosher salt and black pepper to taste
  • ½ tsp ground cumin
  • ½ tsp chili powder or ancho chili powder
  • ¼ tsp paprika or cayenne for more heat
  •  
    2 tbsp chopped cilantro plus more to serve
  •  
    tortillas for serving
  •  
    sliced scallions, avocado, sour cream or jalapeño optional toppings

Instructions
 

  1. Pat the shrimp dry and spread them in the slow cooker. Drizzle with oil and mix in the garlic, onion and bell pepper.
  2. Stir in the tomatoes, salsa, cumin, chili powder, paprika, salt and black pepper.
  3. Cover and cook on low for 2 to 3 hours or on high for 1 1/2 to 2 hours, stirring once partway through. Begin checking after an hour on high and stop cooking when the shrimp are opaque throughout.
  4. Scatter over the cilantro and spoon the filling into warm tortillas. Add toppings to taste.

Notes

Drain the canned tomatoes first and use a chunky salsa to keep the filling from getting watery.
Adapted from Lindsay Cotter, Cotter Crunch.

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