Spicy Mince and Spinach Tacos

1.Heat the olive oil and butter together in a large skillet over medium-high heat until melted and shimmering.

2.Add the minced beef to the skillet, breaking it up with a wooden spoon. Cook for about 5-7 minutes, stirring occasionally, until the mince is browned and cooked through with no pink remaining.

3.Drain any excess fat from the skillet if necessary.

4.Sprinkle the taco seasoning over the cooked mince, then add the perri perri sauce. Stir well to combine, cooking for another 2-3 minutes to allow the flavors to meld. Adjust salt and pepper to taste.

5.In a separate large pan, heat a teaspoon of olive oil over medium heat. Add the sliced capsicum and sauté for 4-5 minutes until slightly softened but still vibrant.

6.Add the corn kernels to the capsicum and cook for another 2 minutes until heated through.

7.Add the fresh spinach leaves to the pan with capsicum and corn. Sauté gently for 2-3 minutes until the spinach is wilted but still bright green. Season lightly with salt and pepper, then remove from heat.

8.Warm the tortillas in a dry skillet or microwave until pliable.

9.To assemble, spoon a generous amount of the spicy mince mixture onto each tortilla, then top with the sautéed spinach, capsicum, and corn mixture.

10.Add optional garnishes such as chopped cilantro, diced red onion, shredded cheese, and a dollop of sour cream if desired.

11.Serve immediately with lime wedges on the side for squeezing over the tacos.