Delicious Shrimp and Bean Tacos Recipe

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

1. Place shrimp in a colander set in a large bowl of cold water. Allow shrimp to sit submerged until thawed, approximately 15 to 20 minutes.
2. Drain the shrimp, remove tails and skins, and transfer to a wide, shallow bowl. Add just enough milk to cover the shrimp completely.
3. In a bowl, mix together almond flour, coconut flour, garlic powder, paprika, salt, and pepper. In a separate bowl, stir together ranch dressing, hot pepper sauce, and lime juice.
4. Remove shrimp from the milk and dredge in the flour-spice mixture, pressing firmly to coat evenly. Repeat the process with the remaining shrimp.
5. Heat avocado oil in a deep, medium saucepan over medium heat. Carefully lower shrimp into the hot oil in batches. Fry until golden brown and the meat is opaque, about 2 minutes. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining shrimp.
6. Warm the black beans in a small saucepan over low heat until heated through, approximately 5 minutes.
7. While the beans are heating, spread one side of each tortilla with a thin layer of butter. Warm the tortillas in a skillet over low heat until golden brown, approximately 2 to 3 minutes.
8. Layer each tortilla with approximately 4 shrimp, black beans, diced onion, tomato, avocado, and cilantro. Drizzle ranch sauce over the top.

Nutrition

• Calories: 665 kcal
• Fat Content: 43 g
• Fiber Content: 17 g
• Sugar Content: 6 g
• Sodium Content: 861 mg
• Protein Content: 23 g
• Cholesterol Content: 94 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g