repliche orologi

Spicy Chicken Tacos


Tacos filled with delicious spicy chicken – the perfect midweek dinner!


  • 30 ml (2 Tbsp) cooking oil
  • 1 medium onion, coarsely chopped
  • 4 chicken fillets, (about 500 g), cut into strips
  • About 60 ml (¼ cup) Spur Peri-Peri Sauce
  • 30 ml (2 Tbsp) freshly chopped thyme or 10 ml (2 tsp) dried
  • about 5 ml (1 tsp) Spur Texas Steak Seasoning
  • 5 ml (1 tsp) Spur Seasoning Salt
  • 400 g can red kidney beans, drained
  • 10 – 12 taco shells


  • Iceberg lettuce, finely shredded
  • 2 medium tomatoes, chopped
  • 125 ml (½ cup) grated Cheddar cheese
  • fresh thyme or micro herbs for garnishing


  • Heat oil in a heavy-based large pan. Add onion and sauté for a few minutes until soft.
  • Add chicken, Peri-Peri Sauce, thyme and seasonings and fry for a few minutes until cooked and starts to brown.
  • Add the beans, simmer for a few minutes and set aside.
  • Spoon mixture in the middle of each taco shell.
  • Place four or more taco shells, upright, on greaseproof paper in an air fryer, depending on size.
  • If necessary, keep taco shells upright by placing crunched paper on the sides.
  • Heat the tacos in air fryer at 180 °C for about 5 minutes. Remove.
  • Topping: Sprinkle lettuce, tomatoes and grated cheese over fillings.
  • Drizzle with Spur Sweet Chilli Sauce. Garnish with fresh thyme and serve immediately.


  • Substitute chicken with 250 g rindless streaky bacon, or omit meat and add vegetables of choice for a meat-free dish.
  • Substitute Spur Peri-Peri Sauce with Spur Southern Style Barbecue Sauce.
  • Heat tacos and filling in an air fryer for 5 minutes.
  • Top each filling with about 15 ml (1 Tbsp) Spur Cheese Sauce, followed by grated cheese.
  • Heat further in air fryer for about 3 minutes for cheese to melt. Serve the tacos warm.