Serves 10
30 min
Cajun Pulled Chicken Tacos with Black Bean Salad
Recipe GLPR705797f2cc33d4
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.
