Shrimp and Bean Tacos Recipe

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.