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How to Make Shrimp and Bean Tacos - A Step-by-Step Guide

Are you looking for a delicious and nutritious dinner idea? Look no further than these mouthwatering Shrimp and Bean Tacos! This recipe is perfect for a quick and easy weeknight meal, and it's also great for entertaining guests. Loaded with protein, fiber, and flavor, these tacos are sure to be a hit with everyone at the table. Whether you're a seafood lover or just looking to switch up your taco game, this recipe is a must-try.

These Shrimp and Bean Tacos are a great way to get in so...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 15 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 tacos

  • 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.

    • Nutrition

    665 cal.

    • Total Fat: 43g
    • Saturated Fat: 8g
    • Cholesterol: 94mg
    • Sodium: 861mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 17g
    • Total Sugars: 6g
    • Protein: 23g
    • Vitamin C: 15mg
    • Calcium: 147mg
    • Iron: 3mg
    • Potassium: 658mg

    Categories

    Appetizer recipes
    Seafood recipes
    Mexican recipes
    Main recipes
    Healthy recipes