Crock Pot Fire Roasted Tomato Shrimp Tacos
INGREDIENTS
- 1 lb medium shrimp, peeled and tails off (fresh or frozen then thawed) (see notes below for fresh shrimp)
- 1 tbsp olive oil (or avocado oil)
- 1/2 cup chopped onion
- 14.5 oz can fire roasted stewed tomatoes (diced work best)
- 1/2 cup chunky salsa
- 1 bell pepper, chopped (about 1/2 to 2/3 cup)
- dash of sea salt and black pepper
- 1/2 tsp cumin
- 1/2 tsp chili powder or ancho chili powder (see notes for substitutes)
- 1/4 tsp paprika or cayenne pepper
- 1 tsp minced garlic
- 3-4 tbsp chopped cilantro (2 -3 tbsp for plating)
- Optional toppings – extra chopped green onion, sour cream, avocado, jalapeno pepper, etc.
- Tortillas to serve (gluten free corn, paleo tortillas or gluten free flour tortillas)
- First make sure your shrimp are peeled and tails off. If you are using frozen shrimp, quickly thaw in water for 10 minutes, then peel.
- Layer your raw shrimp at the bottom of pot. Drizzle with 1 tbsp olive oil. Then mix in your chopped onion.
- Drain your canned fire roasted tomatoes and then pour it over the shrimp. Stir together.
- Add your bell pepper and the rest of your ingredients, including your seasonings and cilantro. Stir all together.
- Place slow cooker (crock pot) low for 2-3 hrs. Or high for 90 minutes to 2 hours.
- Check on shrimp around 1 hour of cooking on high. If they look almost done, place on medium for another 30 minutes to hour. They should be seasoned nicely and pink, similar to that of steamed shrimp.
- Serve with gluten free corn or paleo tortillas, chopped cabbage/salad, rice, or avocado!
- Top with extra cilantro and jalapeno and gluten free flour tortillas
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