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Preparation time: 20 minutes
Cooking time: 1 hour
Servings: 4
Ingredients:
1 lb uncooked shrimp, vein and tails removed
1 pkg. shredded beef taco sauce
1 (10 oz) canned chopped tomatoes, undrained
8 small flour tortillas
Toppings (optional):
Sour cream
Shredded lettuce
Chopped cilantro
Shredded cheese
Directions:
1. Preheat the oven to 400°F.
2. Set the slow cooker on hot setting.
3. Pour taco sauce and canned diced tomatoes with its juice into the slow cooker.
4. Cook for about 20 minutes, once it’s extremely hot, add the shrimp then stir to coat.
5. Cover the slow cooker then cook for a minimum of 10 minutes.
6. In the meantime, line a baking sheet with tin foil then place 4 tortillas on the baking sheet and then lightly brush a little veggie or olive oil.
7. Turn over the tortillas then brush the other side with oil.
8. Set in the oven then bake for 4 to 5 minutes.
9. Turn the tortillas over carefully then bake for another 4 minutes or until it is golden brown.
10. The tortillas will puff up when turning then you can puncture any large air bags so they can bake flat.
11. Turn off the slow cooker then let the tortillas cool for some minutes. Repeat baking process with the rest of the tortillas.
12. If desired, top each tortilla with a little lettuce then top again with 4 shrimps and some spoonfuls of tomatoes from the slow cooker.
13. Add more toppings, as you like. Serve at once.
Cooking tip: If making the tortillas ahead of time, store in an airtight container once cooled then place on the counter for 1 to 2 days.
