Fiery Shrimp Tacos
Fiery Shrimp Tacos
Ingredients
- 1 lb medium shrimp peeled and tails off, fresh or frozen (* see tip right)
- 1 T olive oil
- ½ cup chopped onion
- 1 14.5 oz can fire-roasted stewed tomatoes, diced
- 1 bell pepper chopped (about a ½ cup)
- ½ cup chunky salsa
- Dash of sea salt and black pepper
- ½ t cumin
- ½ t chili powder or ancho chili powder
- ¼ t paprika or cayenne pepper
- 1 t minced garlic
- 3-4 T chopped cilantro
- Keto tortillas recipe page 42 or Bibb lettuce leaves to serve
Optional:
- Top with extra cilantro, chopped purple cabbage, chopped green onion, coconut yogurt, avocado, jalapeño pepper, or pickled onions and carrots.
Instructions
- Peel the shrimp and remove the tails.
- Layer the raw shrimp at the bottom of the slow cooker.
- Drizzle with 1 tablespoon olive oil, then mix in the chopped onion.
- Drain the canned, fire-roasted tomatoes, and pour it over the shrimp. Stir together.
- Add the bell pepper and the rest of the ingredients, including seasonings and cilantro. Stir all together. Cook on LOW for 2–3 hours.
- Check on the shrimp around 2 hours of cooking. If they look almost done, cook for another 30 minutes to an hour. They should be seasoned nicely and pink, similar to that of steamed shrimp.
- Serve with Bibb lettuce leaves or keto tortillas.
- Top with a selection of your favorite toppings such as extra cilantro, chopped purple cabbage, chopped green onion, coconut yogurt, avocado, jalapeño pepper, or pickled onions and carrots.
Tip:
- If you are using frozen shrimp, quickly thaw in water for 10 minutes, then peel.
Nutrition
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