Cajun Pulled Chicken Tacos with Black Bean Salad

Name: Cajun Pulled Chicken Tacos with Black Bean Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: Cajun
Ingredients: 500g chicken thigh fillets; 2–3 tbsp Cajun spice mix; 2 tbsp olive oil; 50ml water; 400g canned black beans, drained; 340g canned sweetcorn, drained; ½ cucumber, finely chopped; 1 large ripe avocado, diced; 30g fresh cilantro, chopped; 2 tbsp fresh lime juice; 1 large red chilli, deseeded and chopped (optional); salt and pepper to taste; 8 soft flour or corn tacos

Recipe GLPR705797f2cc33d4

Cajun

Main Course

30 min

149 cal

Servings: 10

Stovetop

SNAP eligible

Tender, spiced pulled chicken topped with a vibrant black bean and corn salad featuring fresh cucumber, creamy avocado, and bright lime-cilantro flavors. Served on warm soft tacos for a satisfying, wholesome meal.

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Ingredients

500g chicken thigh fillets

2–3 tbsp Cajun spice mix

2 tbsp olive oil

50ml water

400g canned black beans, drained

340g canned sweetcorn, drained

½ cucumber, finely chopped

1 large ripe avocado, diced

30g fresh cilantro, chopped

2 tbsp fresh lime juice

1 large red chilli, deseeded and chopped (optional)

salt and pepper to taste

8 soft flour or corn tacos

Directions

Place the chicken thigh fillets in a large bowl and coat thoroughly with the Cajun spice mix and olive oil, ensuring every piece is evenly covered. Heat a large pan over medium heat and sear the chicken for 2 minutes on each side until golden brown. Pour in 50ml water, cover the pan with a lid, and continue cooking for 8 minutes or until the chicken reaches an internal temperature of 165°F and is fully opaque throughout. Once cooked, remove from heat and use two forks to shred the chicken into tender, bite-sized pieces. If excess liquid remains in the pan, let it evaporate on low heat.
While the chicken cooks, prepare the bean salad by combining the drained black beans, drained sweetcorn, finely chopped cucumber, diced avocado, and fresh chopped cilantro in a large bowl. Pour in the lime juice, add the red chilli if using, and season with salt and pepper to taste. Toss gently until all ingredients are well combined.
Warm the soft tacos in a dry frying pan over medium heat for about 1–2 minutes per side, or until they become pliable and lightly warmed. To assemble, spoon a generous portion of the bean salad onto each warm taco and top with the shredded Cajun chicken. Serve immediately while the tacos and chicken are still warm.

Comments

Grocery List Plus Editorial Staff4

A straightforward weeknight recipe that plays well with Charlotte grocery stores: chicken, black beans, and corn are staples everywhere, and avocado and lime are reliable finds at Harris Teeter, Food Lion, or Kroger year-round. The stated 30 minutes ignores at least 15 minutes of active chicken cooking and shredding, putting real time closer to 45, though the black bean salad is genuinely quick. Cost per serving runs under $2 on bulk chicken and canned beans, so feeding a family of ten is economical. The main limitation is that pulled chicken and fresh avocado don't reheat well—this is a same-night dish, and the avocado will oxidize if prepped ahead, so it demands last-minute assembly on a busy weeknight.