Combo Recipe

Marinate chicken and shrimp

In a medium bowl combine olive oil, soy sauce, minced garlic, paprika, ground cumin, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces and shrimp; toss to coat. Cover and refrigerate for 20–30 minutes.

Season ground beef

In a separate bowl, mix ground beef with 1/2 teaspoon salt, 1/4 teaspoon black pepper and taco seasoning. Form into six small loose patties or break into crumbles for filling — whichever you prefer for the combo. Set aside.

Prepare breading station

Set out three shallow dishes: flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper in the third. Dredge marinated chicken pieces (and shrimp if you want them crispy) in flour, then egg, then panko. Place on a plate while oil heats.

Heat oil and fry

Pour vegetable oil into a heavy skillet to a depth of about 1/2" (about 1 to 1.5 cups depending on pan). Heat over medium-high until it registers 350°F (175°C) or a small breadcrumb sizzles immediately. Fry breaded chicken pieces in batches for 4–5 minutes until golden and cooked through (internal temp 165°F / 74°C). Fry breaded shrimp 1.5–2 minutes until pink and crisp. Transfer to a paper towel–lined plate and keep warm.

Cook ground beef

While frying, heat a separate skillet over medium heat. Add 1 tablespoon butter, then add the seasoned ground beef. Cook, breaking up if necessary, until browned and cooked through, 6–8 minutes. Adjust salt/pepper to taste. Remove from pan and tent with foil.

Sauté peppers and onions

In the beef skillet (wipe out first if needed), melt remaining 1 tablespoon butter over medium heat. Add sliced onion and bell pepper and sauté until softened and slightly caramelized, about 6–8 minutes. Stir in the cooked ground beef and warm together for 1–2 minutes so flavors meld. Keep warm.

Assemble combo tacos

Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–7 minutes. To assemble 6 tortillas: place a small handful of shredded lettuce on each, then add portions of fried chicken, a few shrimp (if using), and some of the seasoned ground beef mixture. Sprinkle with shredded cheddar, add a dollop of sour cream, a spoonful of salsa, a few drops of hot sauce to taste, and chopped cilantro. Serve with lime wedges for squeezing.

Arrange tacos on a platter, garnish with extra cilantro and lime wedges. Serve immediately while fried components are crisp and warm. Leftover components keep separately in the refrigerator for up to 3 days; reheat fried chicken in a 400°F oven for 8–10 minutes to restore crispness.