Recipes Main Dishes Taco Recipes Shrimp and Bean Tacos Be the first to rate & review! 1 Photo Easy to make shrimp tacos guaranteed to be a hit! Recipe by Jason Barr Published on June 23, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 30 mins Cook Time: 10 mins Additional Time: 15 mins Total Time: 55 mins Servings: 8 Yield: 8 tacos Jump to Nutrition Facts 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 Directions 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. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 665 Calories 43g Fat 51g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 665 % Daily Value * Total Fat 43g 55% Saturated Fat 8g 40% Cholesterol 94mg 31% Sodium 861mg 37% Total Carbohydrate 51g 18% Dietary Fiber 17g 61% Total Sugars 6g Protein 23g Vitamin C 15mg 75% Calcium 147mg 11% Iron 3mg 14% Potassium 658mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved