Ingredients
Scale
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1 lb raw shrimp, peeled and deveined
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1 can (14.5 oz) fire-roasted tomatoes
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1 tsp chili powder
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1 tsp cumin
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8 small tortillas
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Toppings: shredded cabbage, lime, sour cream
Instructions
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Place shrimp, tomatoes, chili powder, and cumin in crock pot.
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Cook on low for 2–3 hours or until shrimp are pink.
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Fill tortillas with shrimp and top with cabbage, lime, and sour cream.