Minced Beef and Shrimp Tacos

Start by preparing your ingredients: finely slice the onion and mince the garlic cloves. Drain the canned corn and black beans well.

Heat olive oil in a large pan over medium-high heat. Add the sliced onion and cook until it softens and becomes translucent, about 5-7 minutes.

Add the minced garlic and a pinch of salt to the pan. Cook for about 1 minute until fragrant, being careful not to burn the garlic.

Add the minced beef to the pan. Break it up with a spoon and cook until it's fully browned and no pink remains, about 8-10 minutes.

Season the beef with black pepper, cumin, sweet paprika powder, cayenne pepper, turmeric powder, garlic powder, onion powder, and chili flakes. Stir well to combine all the spices with the meat.

Stir in the tomato concentrate and mix thoroughly until it's evenly distributed throughout the beef mixture.

Finally, add the drained corn and black beans to the pan. Mix everything together and cook for another 3-5 minutes, allowing the flavors to meld.

In a separate pan, melt the butter over medium heat. Add the shrimp, along with a pinch of salt and black pepper.

Cook the shrimp for only 2-3 minutes per side, or until they turn pink and are just cooked through. Be careful not to overcook them, as they can become tough.

If your taco shells need warming, follow the package instructions (usually a few minutes in the oven at 160°C (320°F) or microwave).

To assemble each taco, start by placing a small amount of green salads mix at the bottom of the shell.

Next, add a generous spoonful of the warm minced beef filling.

Top the beef with a few of the freshly cooked shrimp.

Finish each taco with a drizzle of curry ketchup for a unique tangy kick.