Want a 20-minute dinner-winner that the entire family will love? Then tacos should be a pantry 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 these Cajun steak tacos, 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 sliced 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 homemade guacamole. In-season, avocados 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.

What you need:

Guacamole

Ripe avocados, mashed
Finely diced red onion
Minced garlic
Finely diced tomato
Chopped coriander leaves
Lemon or lime juice (preferably freshly squeezed)
A generous pinch of salt
A sprinkling from one of the Cape Herb & Spice Chilli Tins (optional)

Tacos

Beef steak, cut into very thin strips
Red, green & yellow peppers, thinly sliced
Cape Herb & Spice Louisiana Cajun Rub
Olive oil
Taco shells
Shredded lettuce
Fresh coriander
Sour cream or plain yoghurt for drizzling (optional)

What To Do:

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.

Love this recipe? Check out this recipe for Korma Beef Shin & Potato Pie

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