Crispy Shrimp and Black Bean Tacos

Follow our step-by-step guide on how to make Crispy Shrimp and Black Bean Tacos.

1. Step 1

   Thaw the shrimp by placing them in a colander submerged in a bowl of cold water for about 15 to 20 minutes. Drain the shrimp, remove the tails and skins, and transfer them to a shallow bowl. Pour in just enough milk to cover the shrimp.

2. Step 2

   In a separate bowl, combine the almond flour, coconut flour, garlic powder, paprika, salt, and pepper. In another bowl, mix together the ranch dressing, hot pepper sauce, and lime juice.

3. Step 3

   Remove the shrimp from the milk and dredge them in the flour mixture, pressing firmly to ensure they are evenly coated. Repeat this process with the remaining shrimp.

4. Step 4

   Heat the avocado oil in a medium saucepan over medium heat. Carefully add the shrimp in batches, frying until they are golden brown and opaque, about 2 minutes. Transfer the cooked shrimp to a paper towel-lined plate to drain. Repeat with the remaining shrimp.

5. Step 5

   In a small saucepan, heat the black beans over low heat until warmed through, about 5 minutes.

6. Step 6

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

7. Step 7

   Assemble the tacos by layering each tortilla with about 4 shrimp, a spoonful of black beans, diced onion, tomato, avocado, and cilantro. Drizzle the ranch sauce over the top before serving.