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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

Nutrition Info

665.1 calories carbohydrate: 50.7 g cholesterol: 93.9 mg fat: 42.9 g fiber: 17.1 g protein: 23.2 g saturatedFat: 8 g servingSize: - sodium: 861 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

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.

8 tacos

Easy to make shrimp tacos guaranteed to be a hit!