Method:

• Heat the oil and butter in a large non-stick frying pan. Season the chicken strips with salt, pepper and chicken spice. Add the chicken strips to the pan and cook on a high heat until browned. Remove the chicken using a slotted spoon, place it on a plate, and set it aside.
• Add the onion to the pan (reserve a little for garnish) and cook until it is softened. Add the Peppadew chutney, beans and tomatoes. Bring to the boil and then simmer over a high heat for 10 minutes. Add the chicken and simmer for 5 minutes until piping hot. Add the coriander (reserve a little for garnish) and drizzle the lime juice over the avocado.
• Warm the tacos and stuff them with the chicken mix and lettuce. Top with the avocado, sour cream, cheese and a sprinkling of extra chopped red onion and coriander.

Cook's Note:

• Make your own chicken spice (makes about 100ml – store the rest in an airtight jar):
• Mix 3 tablespoons salt flakes, 1 tablespoon freshly ground black pepper, ½ teaspoon dried parsley, ½ teaspoon onion powder, ¼ teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon garlic flakes, ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon chilli flakes and 1 tablespoon chicken stock powder.
• If you prefer a milder spice, omit the cayenne pepper and chilli flakes.