For extra crispy shrimp, double-dredge them in the flour mixture. Adjust the amount of hot sauce in the ranch dressing to your preferred spice level. Feel free to add other toppings like shredded lettuce, sour cream, or a sprinkle of cheese. If you don’t have avocado oil, you can substitute with another high-heat oil like canola or vegetable oil. For a vegetarian option, substitute the shrimp with grilled or pan-fried halloumi cheese.
Shrimp and Bean Tacos
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS0
These Shrimp and Bean Tacos are a delightful fusion of crispy, spiced shrimp, creamy black beans, and fresh, vibrant toppings. All nestled in a warm, buttery tortilla and drizzled with a tangy ranch sauce. A guaranteed crowd-pleaser for any occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol94 mg
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Fiber17 g
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Protein23 g
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Saturated Fat8 g
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Sodium861 mg
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Sugar6 g
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Fat43 g
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Unsaturated Fat0 g
Follow The Directions
01
StepThaw the Shrimp (15-20 minutes): Place frozen shrimp in a colander set in a bowl of cold water until fully thawed.
02
StepPrepare the Shrimp: Drain the shrimp, remove tails and shells, and submerge in milk in a shallow bowl.
03
StepMake Flour Mixture and Dressing: In separate bowls, mix almond flour, coconut flour, garlic powder, paprika, salt, and pepper; then combine ranch dressing, hot pepper sauce, and lime juice.
04
StepCoat the Shrimp: Remove shrimp from milk and dredge in flour-spice mixture, ensuring an even coating.
05
StepFry the Shrimp (2 minutes per batch): Heat avocado oil in a deep saucepan over medium heat. Carefully lower shrimp in batches and fry until golden brown and opaque. Transfer to a paper towel-lined plate.
06
StepWarm the Beans (5 minutes): Gently heat black beans in a saucepan over low heat until warmed through.
07
StepToast the Tortillas (2-3 minutes): Spread butter on one side of each tortilla and heat in a skillet over low heat until lightly golden.
08
StepAssemble the Tacos: Layer each tortilla with fried shrimp, warmed black beans, diced onion, tomato, avocado, and cilantro. Drizzle generously with the tangy ranch sauce. Serve immediately.
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