Slow Cook Fire Roasted Shrimp Tacos for National Taco Day!

It's National Taco Day, and if you're looking for ideas to celebrate the delicious invention of tacos and an array of fresh toppings on a Tuesday night, here's what you should know about our latest kitchen appliance. 

Since the Cosori Electric Pressure Cooker has seven unique functionsyou can also use the pressure cooker as a slow cooker to prepare your favorite taco recipe and get other things done. Or, if you have plans, pressure cook your meat (or veggies) with your favorite taco seasoning and oils (we're pretty big on freshly chopped tomatoes and coconut oil) and you'll have your tacos ready in no time. 

Need some ideas to spice up a low-carb taco recipe? Try our Fire Roasted Shrimp Tacos and utilize lettuce as wraps instead of corn tortillas, and you can still indulge in the crunchiness. 

What kind of tacos are you cooking for #TacoTuesday and #NationalTacoDay? Let us know! 

INGREDIENTS

1 tablespoon raw coconut oil
11 oz fresh frozen shrimp (optional: peeled, tails removed) 
1/2 white onion, chopped
1 lime, juiced
1 lemon, juiced
1 cloves garlic, minced
1/2 tablespoon cumin
1/4 tablespoon chili pepper
1/3 tablespoon cilantro, chopped
1/2 tablespoon salt
1 14.5 oz can Tomatoes, fire roasted stewed
Flour tortillas (optional: lettuce wraps)

Garnish
Avocado slices
Lime slices
Salsa verde

6 Servings

DIRECTIONS

1. Combine thawed shrimp, raw coconut oil, lemon juice, salt and pepper, minced garlic, can of fire roasted tomatoes, white onion, chili pepper, and cumininto your pressure cooker. 

2. Select slow cook (Option 6) for an estimated 3-hour cook time. Be sure to follow the directions for your Cosori Pressure Cooker. 

3. Garnish your shrimp tacos with salsa verde, avocado, and lime slices. 

4. Enjoy!