Spicy Chicken Tacos

Savor the heat with our Spicy Chicken Tacos - seasoned shredded chicken nestled in soft tortillas, creating a flavorful and satisfying taco experience.

15 Mins
4 Serving(s)
  1. 30 ml (2 Tbsp) cooking oil
  2. 1 medium onion, coarsely chopped
  3. 4 chicken fillets, (about 500 g), cut into strips
  4. About 60 ml (¼ cup) Spur Peri-Peri Sauce
  5. 30 ml (2 Tbsp) freshly chopped thyme or 10 ml (2 tsp) dried
  6. about 5 ml (1 tsp) Spur Texas Steak Seasoning
  7. 5 ml (1 tsp) Spur Seasoning Salt
  8. 400 g can red kidney beans, drained
  9. 10 - 12 taco shells


  1. Iceberg lettuce, finely shredded
  2. 2 medium tomatoes, chopped
  3. 125 ml (½ cup) grated Cheddar cheese
  4. fresh thyme or micro herbs for garnishing
  1. Heat oil in a heavy-based large pan. Add onion and sauté for a few minutes until soft.
  2. Add chicken, Peri-Peri Sauce, thyme and seasonings and fry for a few minutes until cooked and starts to brown.
  3. Add the beans, simmer for a few minutes and set aside.
  4. Spoon mixture in the middle of each taco shell.
  5. Place four or more taco shells, upright, on greaseproof paper in an air fryer, depending on size.
  6. If necessary, keep taco shells upright by placing crunched paper on the sides.
  7. Heat the tacos in air fryer at 180°C for about 5 minutes. Remove.
  8. Topping: Sprinkle lettuce, tomatoes and grated cheese over fillings.
  9. Drizzle with Spur Sweet Chilli Sauce. Garnish with fresh thyme and serve immediately.
  1. Substitute chicken with 250 g rindless streaky bacon, or omit meat and add vegetables of choice for a meat-free dish.
  2. Substitute Spur Peri-Peri Sauce with Spur Southern Style Barbecue Sauce.
  3. Heat tacos and filling in an air fryer for 5 minutes.
  4. Top each filling with about 15 ml (1 Tbsp) Spur Cheese Sauce, followed by grated cheese.
  5. Heat further in air fryer for about 3 minutes for cheese to melt. Serve the tacos warm.


Peri-Peri Sauce


Texas Steak Spice