Description
Easy to make shrimp tacos guaranteed to be a hit!
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
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.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 55 mins
Servings: 8