Prep 20 mins
Cooking 15 mins
Serves Makes 8 - 10 taco's

Warmer meals we’ve been preparing are great, but they do tend to sit heavily in the tummy. So it’s time to get ready for warmer weather with lighter, delicious meals that are ready in minutes so you can get on with your day. So this is a very simple recipe for Chicken & Bacon Tacos. The Tacos are store-bought because who has time to make Tacos, right? Also you can leave out the bacon if you prefer, the chicken on its own is just as good. Alternatively, you can replace both with beef or pork, all up to you really. The magic of this meal is in the choice of seasoning, so do follow this closely. we promise, there will be no regrets.


In a non-stock pan, fry the chicken strips in olive oil for about 3 minutes constantly turning them over to make sure they are well browned. Then add the garlic, chicken stock and Cape Herb & Spice Seasoned Salt to your preference and fry for a further 2 minutes.

Add in the bacon along with the Cape Herb & Spice Taco Spice and fry it together with the chicken until cooked. This should take about a further 3 minutes of cooking. Cut through the chicken to make sure its cooked then take the pan off the heat.

Heat the tacos in the oven according to the instructions.

To put the tacos together, layer the ingredients into the tacos as follows: spread a bit of mayonnaise, plain yoghurt and avocado inside the taco shell; then stack the ingredients as you wish starting with the chicken strip then layering everything on top. Once this is done, dust over with the onion sprinkle just before serving.

You can add a dollop of avo on top of just for extra goodness!


Recipe concept & photography by Ichumile Mpumlwana 

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