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Prep 10 mins
Cooking 20 mins
Serves 2-4

Want a 20-minute dinner-winner the entire family will love? Then tacos should be a store cupboard go-to. Crispy par-baked taco shells, now widely available in many supermarkets, need just a few minutes in a hot oven to come to life. Then, it’s time to stuff them and we mean ‘STUFF’, because when it comes to building a taco filling, more is definitely more! A bit of spice, a bit of crunch and a tasty dollop of something lusciously creamy is what we love.  

Thin steak strips are a no-brainer, especially when tossed with loads of Cape Herb & Spice Louisiana Cajun Rub.  Into a hot pan they go along with tri-colour peppers. Then it’s time to build. Shredded lettuce makes an appearance, so too, fresh coriander. But the real pièce de résistance is thick home-made guacamole. In-season, avocadoes are at their very best and most affordable right now, so there’s no need to skimp. Why not make extra, it’s brilliant on toast for breakfast too.


  • FOR THE GUACAMOLE: Ripe avocados, mashed
  • Red onion, finely diced
  • Garlic cloves, minced
  • Tomato, finely diced
  • Chopped coriander leaves
  • Lemon or lime juice, preferably freshly squeezed
  • A generous pinch of salt
  • Sprinkling CHIPOTLE CHILLI
  • FOR THE TACOS: Beef steak, cut into thin strips
  • Red, green & yellow peppers, sliced thinly
  • Generous sprinkling LOUISIANA CAJUN
  • Olive oil
  • Taco shells
  • Lettuce, shredded
  • Fresh coriander
  • Sour cream or plain yoghurt for drizzling (optional)


Make the guacamole first as it needs time for the flavours to develop. Simply mix all the guacamole ingredients together. The only non-negotiable for a good guacamole is nicely ripe avo. How much you use in the aromatics department (garlic, coriander, chilli and lemon) is up to you, so play until it’s just right for your taste buds. Lemon helps to keep the guacamole from discolouring, so too does limiting oxygen contact. Simply cover the surface with cling film and refrigerate until you use it.

To make the steak filling, generously sprinkle the steak strips with Cape Herb & Spice Louisiana Cajun Rub and give it a very generous glug of olive oil. If time allows, let it rest for at least 15 minutes. Stir fry the beef over high heat in a non-stick pan, remove and set aside. Tumble the peppers into the same pan and fry until they just start to soften. Stuff the taco shells, topped with lettuce and coriander and serve with loads of guacamole and lemon wedges on the side.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at