Rinse the 1. 0 lb (454g) of shrimp under cold water, pat them dry, and layer them evenly into the bottom of a 6-quart slow cooker before drizzling with 2. 0 tbsp (30ml) of avocado oil.

Add the 12. 0 oz (340g) of fire-roasted tomatoes to the pot and stir gently to ensure the shrimp are well coated.

Incorporate the chopped bell pepper, onion, garlic, salt, pepper, chili powder, cumin, cayenne, and salsa, stirring the mixture until all ingredients are thoroughly combined.

Secure the lid on the device and set it to cook for 2. 0 to 3. 0 hours on the Low heat setting (or 1. 5 to 2. 0 hours on High) until the shrimp are opaque and pink.

Once the cooking time is complete, stir in the fresh cilantro and serve the hot shrimp mixture topped with a dollop of sour cream and fresh diced avocado.

Don't Overcook the Shrimp: Shrimp cooks incredibly fast, even on a low setting. Start checking them at the 90-minute mark; as soon as they are opaque and form a C shape, they are done. Overcooked shrimp becomes rubbery and loses its sweetness.

Drain Excess Liquid: Slow cookers retain moisture. If your mixture looks a bit too soupy for a taco, use a slotted spoon to serve the shrimp, or simmer the sauce with the lid off for the last 20 minutes to thicken it into a rich glaze.