These Crock Pot Fire Roasted Tomato Shrimp Tacos are easy to make and full of Mexican-inspired flavor for a healthy meal everyone will love. Serve them in gluten free tortillas!
- 1 pound medium shrimp, peeled and deveined, tails removed (fresh or frozen then thawed) (see notes below for fresh shrimp)
- 1 Tablespoon olive oil (or avocado oil)
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1 bell pepper, chopped (about 1/2 to 2/3 cup)
- 14.5 ounce can fire roasted stewed tomatoes (diced work best)
- 1/2 cup chunky salsa
- kosher salt and black pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder or ancho chili powder (see notes for substitutes)
- 1/4 teaspoon paprika or cayenne pepper
- 2 Tablespoons chopped cilantro (extra for plating)
- Optional toppings – chopped green onion, sour cream, avocado, jalapeño pepper, etc.
- Tortillas to serve (gluten free corn tortillas or grain free low carb tortillas)
- First, prepare the shrimp if they are not already thawed. If using frozen shrimp, quickly thaw in water for 10 minutes before peeling. Pat the shrimp dry with paper towels.
- Layer the shrimp at the bottom of the crockpot/slow cooker. Drizzle 1 tablespoon olive oil on top. Add the garlic, chopped onion and bell pepper, and toss to combine.
- Add the drained canned fire roasted tomatoes, salsa, salt, pepper, cumin, chili powder, and paprika to the crockpot. Mix together until seasonings are well combined with shrimp and vegetables.
- Place slow cooker (crock pot) on low for 2-3 hours or on high for 90 minutes to 2 hours. Stir once, about halfway through cooking.
- Check on shrimp after about 1 hour of cooking on high. If they look almost done, place on medium for another 30 minutes to an hour.
- Shrimp are done and cooked through once opaque, looking similar to that of steamed shrimp.
- Serve with gluten free tortillas and fillings/toppings of choice. Ex: chopped green onions, avocado, jalapeño, and extra cilantro to garnish.
- These tacos are best enjoyed right away. See notes for storage tips.
Filling Tips – For thick taco filling be sure to use a chunky salsa with lots of vegetables, not a pureed or restaurant style salsa. If you don’t have chili powder, you may use a taco seasoning or other Mexican seasoning of choice. Be sure there are no added gluten-containing ingredients.
Storage/Meal Prep Tips – If not serving right away, let the shrimp taco filling cool then store in an airtight container in fridge for up to 3 to 4 days. To reheat, warm taco filling on medium low on stove top or place back in slow cooker on warm setting. For instant pot version, see blog post.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican-American
- Serving Size: 1 taco
- Calories: 115
- Sugar: 2.5g
- Sodium: 240mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 14g
- Cholesterol: 130mg
Keywords: shrimp, tacos, gluten free, slow cooker, Mexican, fish tacos, seafood