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Shrimp and Bean Tacos
Shrimp and Bean Tacos
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Delicious shrimp and black bean fish tacos topped with zesty ranch dressing.
Ingredients:
  • 1 pound frozen medium shrimp
  • 1.5 cups milk, or as needed
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 tablespoon garlic powder
  • 1 tablespoon ground paprika
  • salt and ground black pepper to taste
  • 1 cup ranch dressing
  • 3 tablespoons hot pepper sauce (such as Tapatio®)
  • 0.25 lime, juiced
  • 2 cups avocado oil
  • 8 (6 inch) corn tortillas
  • 1 tablespoon butter, or to taste
  • 1 (16 ounce) can black beans, rinsed and drained
  • 1 large red onion, diced
  • 1 large tomato, chopped
  • 1 avocado, diced
  • 0.25 cup chopped fresh cilantro, or to taste
Instructions:
  • Thaw shrimp by placing them in a colander and submerging the colander in a large bowl of cold water for 15 to 20 minutes.
  • Pat dry shrimp, discard tails and skins, then place in a wide, shallow bowl. Pour in milk until shrimp are covered.
  • Combine almond flour, coconut flour, garlic powder, paprika, salt, and pepper in a bowl. In a separate bowl, mix ranch dressing, hot pepper sauce, and lime juice.
  • Remove shrimp from the milk and coat evenly in the flour-spice mixture, pressing firmly. Repeat with the rest of the shrimp.
  • In a deep, medium saucepan, heat avocado oil over medium heat. Carefully lower shrimp into the hot oil in batches, frying until golden brown and opaque, about 2 minutes. Drain on a paper towel-lined plate and repeat with the remaining shrimp.
  • Warm black beans in a small saucepan over gentle heat for approximately 5 minutes.
  • Spread a thin layer of butter on one side of each tortilla. Heat in a skillet over low heat until golden brown, for 2 to 3 minutes while beans are heating.
  • Arrange 4 shrimp on each tortilla, then top with black beans, diced onion, tomato, avocado, and cilantro. Finish by drizzling ranch sauce over them.

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