Tacos:
10 1/2 ounces Ahi tuna
10 1/2 ounces shrimp, peeled and deveined
Salt and pepper to taste
10 corn tortillas

Guacamole:
5 avocados
2 tomatoes, diced
1 large onion, chopped
1 cup parsley leaves, chopped
7 limes, juiced
2 tablespoons olive oil
Salt and pepper to taste

Salsa:
6 tomatoes
2 tablespoons olive oil
1 onion, chopped
2 shallots, chopped
1/4 teaspoon tomato paste
3/4 cup cilantro leaves, chopped
Salt and pepper to taste

Fried Beans:
2 cups dried black beans
2 slices of bacon
2 slices of roasted red pepper
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper for seasoning

Tacos:
Season tuna and shrimp. Place on grill over medium high heat and sear tuna on both sides and grill to medium rare. Let sit for 5 minutes, slice into thin slices. Grill shrimp until pink and opaque.

Guacamole:
1. In a large bowl, gently mash avocados until chunky consistency is reached.
2. Stir in tomatoes, onions, parsley, lime juice and olive oil. Mix well to combine. Season to taste.

Salsa:
1. Place tomatoes in a blender and puree until smooth.
2. In a medium skillet, heat olive oil over medium heat. Add onion and shallot and cook until beginning to soften.
3. Add tomato paste and tomato puree to the skillet. Cook over medium heat until mixture begins to thicken.
4. Remove from heat; add chopped cilantro leaves and season to taste.

Fried Beans:
1. Soak beans overnight.
2. Drain. Place beans in large pot and cover with water. Add bacon and red pepper. Bring to a simmer and cook over low heat until beans are tender. Remove from heat and drain any excess liquid.
3. In a large skillet, heat olive oil and butter over medium heat. Add beans and cook until beans are well coated in the oil mixture and are slightly crispy.

To assemble tacos:
Divide tuna and shrimp between the corn tortillas. Top with beans, guacamole and salsa.