Shrimp and Bean Tacos

Name: Shrimp and Bean Tacos
Total time: 55
Yield: 8
Ingredients: 1 pound frozen medium shrimp; 1 ½ 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®); ¼ 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; ¼ cup chopped fresh cilantro, or to taste

Recipe by Jason Barr from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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1 pound frozen medium shrimp
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1 ½ cups milk, or as needed
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1 cup almond flour
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1 cup coconut flour
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1 tablespoon garlic powder
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1 tablespoon ground paprika
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salt and ground black pepper to taste
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1 cup ranch dressing
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3 tablespoons hot pepper sauce (such as Tapatio®)

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¼ lime, juiced
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2 cups avocado oil
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8 (6 inch) corn tortillas
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1 tablespoon butter, or to taste
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1 (16 ounce) can black beans, rinsed and drained
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1 large red onion, diced
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1 large tomato, chopped
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1 avocado, diced
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¼ cup chopped fresh cilantro, or to taste

Instructions

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.
Drain shrimp, remove tails and skins, and transfer to a wide, shallow bowl. Add just enough milk to cover shrimp.
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.
Take shrimp from the milk and dredge in the flour-spice mixture, pressing firmly until evenly coated. Repeat with remaining shrimp.
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.
Heat black beans in a small saucepan over low heat until warm, about 5 minutes.
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.
Layer each tortilla with about 4 shrimp, black beans, diced onion, tomato, avocado, and cilantro, and drizzle ranch sauce over top.