Cajun Pulled Chicken Tacos with Black Bean Corn Salad

Name: Cajun Pulled Chicken Tacos with Black Bean Corn Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Ingredients: 500 g chicken thigh fillets; 400 g black beans, drained; 340 g sweetcorn, drained; 8 soft tacos; 1/2 cucumber, finely chopped; 1 avocado, diced; 1 red chilli, deseeded and chopped; 30 g coriander, chopped; 2.5 tbsp Cajun spice mix; 2 tbsp olive oil; 2 tbsp lime juice

These Cajun pulled chicken tacos are fast, fresh, and packed with bold flavor. Tender shredded chicken is layered into warm soft tacos with a zesty black bean, sweetcorn, avocado, and cucumber salad for an easy weeknight dinner.

Servings5 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

chicken thigh fillets
500 g
black beans, drained
400 g
sweetcorn, drained
340 g
soft tacos
8
cucumber, finely chopped
0.5
avocado, diced
1
red chilli, deseeded and chopped
1
coriander, chopped
30 g
Cajun spice mix
2.5 tbsp
olive oil
2 tbsp
lime juice
2 tbsp

Step-by-Step Instructions

Place the chicken thigh fillets in a large bowl with the Cajun spice mix and olive oil. Toss well until the chicken is evenly coated. Heat a large frying pan over medium heat, then sear the chicken for 2 minutes per side until lightly browned.

Add 50 ml water to the pan, cover, and cook for 8 to 10 minutes, or until the chicken is fully cooked through and no longer pink in the center. Remove from the heat and shred the chicken with 2 forks. If there is excess liquid in the pan, let it cook off briefly before serving.

While the chicken cooks, combine the drained black beans, drained sweetcorn, chopped cucumber, diced avocado, chopped coriander, and lime juice in a large bowl. Season with salt and black pepper, then stir in the chopped red chilli if using.

Warm the soft tacos in a dry frying pan for 20 to 30 seconds per side until pliable. Fill each taco with the black bean salad, then top with the Cajun pulled chicken. Serve immediately.

Chef's Tips

Use chicken breast if preferred, but thighs stay juicier and shred more easily. For a milder version, reduce the Cajun seasoning or skip the chilli. The chicken and bean salad can be stored separately in the fridge for up to 2 days to keep the tacos from going soggy.