Shrimp and Bean Tacos

These tasty fish tacos are filled with shrimp, black beans, red onion, and avocado and topped with a drizzle of zesty ranch dressing.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 665 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon garlic powder
• 1 large tomato, chopped
• 8 (6 inch) corn tortillas
• 1 large red onion, diced
• 1 (16 ounce) can black beans, rinsed and drained
• 1 tablespoon butter, or to taste
• 1 tablespoon ground paprika
• 1 cup ranch dressing
• 1 Avocado, diced
• 1 cup almond flour
• 1 pound frozen medium shrimp
• 1 cup coconut flour
• 3 tablespoons hot pepper sauce (such as Tapatio®)
• 2 cups avocado oil
• 0.25 cup chopped fresh cilantro, or to taste
• 1.5 cups milk, or as needed
• 0.25 lime, juiced

Recipe Instructions

Step 1

Place shrimp in a colander and place colander in a large bowl of cold water. Let shrimp sit, submerged, until thawed, about 15 to 20 minutes.

Step 2

Drain shrimp, remove tails and skins, and transfer to a wide, shallow bowl. Add just enough milk to cover shrimp.

Step 3

Mix almond flour, coconut flour, garlic powder, paprika, salt, and pepper together in a bowl. Stir ranch dressing, hot pepper sauce, and lime juice together in a separate bowl.

Step 4

Take shrimp from the milk and dredge in the flour-spice mixture, pressing firmly until evenly coated. Repeat with remaining shrimp.

Step 5

Heat avocado oil in a deep, medium saucepan over medium heat. Lower shrimp carefully 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. Repeat with remaining shrimp.

Step 6

Heat black beans in a small saucepan over low heat until warm, about 5 minutes.

Step 7

While beans are heating, spread one side of each tortilla with a thin layer of butter. Heat tortillas in a skillet over low heat until golden brown, 2 to 3 minutes.

Step 8

Layer each tortilla with about 4 shrimp, black beans, diced onion, tomato, avocado, and cilantro, and drizzle ranch sauce over top.