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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
- Pat the shrimp dry and spread them in the slow cooker. Drizzle with oil and mix in the garlic, onion and bell pepper.
- Stir in the tomatoes, salsa, cumin, chili powder, paprika, salt and black pepper.
- 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.
- 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.
