Crock Pot Fire Roasted Tomato Shrimp Tacos

If you don’t feel like cooking, you equally don’t feel like cleaning up either- it goes hand in hand. Luckily, this super fast and delicious dish is ready in less than 30 minutes AND requires minimal dishes!

Save for your next Taco Tuesday

INGREDIENTS:

• 1 pound medium shrimp

• 1 Tablespoon olive oil

• 1 teaspoon minced garlic

• 1/2 cup chopped onion

• 1 bell pepper, chopped

• 14.5 ounce can fire roasted diced stewed tomatoes

• 1/2 cup chunky salsa

• kosher salt and black pepper to taste

• 1/2 teaspoon cumin

• 1/2 teaspoon chili powder

• 1/4 teaspoon paprika

• 2 Tablespoons chopped cilantro
  

  OPTIONAL TOPPINGS:

• chopped green onion, sour cream, avocado, jalapeño pepper, etc.

• Tortillas to serve

INSTRUCTIONS:

1. Add thawed shrimp to crock pot

2. Drizzle 1 tablespoon olive oil on top. Add the garlic, chopped onion and bell pepper, and toss to combine.

3. Drain the canned fire roasted tomatoes, and pour them over the shrimp along with the salsa, bell pepper, and remaining seasonings – salt, pepper, cumin, chili powder, paprika, and chopped cilantro.

4. Mix together until seasonings are well combined with shrimp and vegetables.

5. Place slow cooker on low for 2-3 hours or on high for 90 minutes to 2 hours. Stir once, about halfway through cooking.

6. 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.

7. Serve with tortillas and fillings/toppings of choice