Description
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!
Ingredients
- 1 pound medium shrimp, peeled and deveined, tails removed (fresh or frozen, thawed; see notes)
- 1 Tablespoon light 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)
- 1 (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 to 1 teaspoon cumin, to taste
- 1/2 teaspoon chili powder or ancho chili powder (see notes for substitutes)
- 1/4 teaspoon paprika or smoked paprika
- 1-2 Tablespoons (to taste) chopped cilantro - plus extra for topping the tacos, if desired.
- Optional thickener for the sauce: 1 teaspoon arrowroot or cornstarch mixed with 1 tablespoon water.
- Optional toppings: chopped green onion, sour cream, avocado, jalapeño, etc.
- Corn tortillas or gluten-free tortillas (store bought or homemade like our almond flour tortillas)
Instructions
- Prep the shrimp: If using frozen shrimp, thaw in cold water for about 10 minutes. Pat dry with paper towels to remove excess moisture.
- Optional sauté (for added flavor): In a skillet over medium heat, sauté garlic, onion, and bell pepper in olive oil for 3–4 minutes until softened. Transfer to the slow cooker.
- Shortcut option: If you’re short on time, skip the sauté and place raw onion, garlic, and bell pepper directly into the slow cooker.
- Add the fire-roasted tomatoes, salsa, salt, pepper, cumin, chili powder, paprika, and cilantro. Stir to combine.
- Layer shrimp on top of the tomato mixture and gently stir. Tip- Keeping shrimp on top helps prevent overcooking.
- Cover and cook: LOW for 1½ to 2 hours or HIGH for 60–90 minutes. (Check after 45 minutes if cooking on high.)
- Shrimp are done when opaque and slightly curled. Once cooked, switch the slow cooker to warm to prevent overcooking.
- Optional slurry to thicken the sauce: If the mixture is too liquidy, remove shrimp and stir in 1 teaspoon arrowroot or cornstarch mixed with 1 tablespoon warm water. Cook uncovered on high for 10–15 minutes to reduce the sauce. Return shrimp to the slow cooker and toss to coat.
- Add a squeeze of lime juice just before serving for a bright, fresh finish. Serve in warm tortillas and top with your favorite garnishes—avocado, green onion, jalapeños, or extra sauce.
Notes
Filling Tips – Use a chunky salsa with visible veggies (not smooth or restaurant-style) to keep the filling hearty. For a thicker sauce, use the optional starch slurry at the end.
Seasoning Swaps – Sub in your favorite taco seasoning or Mexican spice blend for chili powder if desired. Just double-check for hidden gluten if needed.
Storage & Reheating – Let the shrimp taco filling cool, then transfer to an airtight container and store in the fridge for up to 3–4 days. Reheat gently on the stove or in the slow cooker on warm.
For Instant Pot instructions, see blog post notes.
- Prep Time: 10 minutes
- Cook Time: 60 -90 minutes
- Category: Main
- Method: slow cooker
- Cuisine: mexican-american
Nutrition
- Serving Size: 1 taco in a corn tortilla. No toppings
- Calories: 185
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 145 mg
