Cajun pulled chicken tacos with black bean salad
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Cajun pulled chicken tacos with black bean salad

By Dr Chintal Patel

Make these easy tacos packed with vibrant flavours. The dish can be customised to suit your preferences – swap out the chicken for prawns or try halloumi

  • Prep:20 mins
    Cook:20 mins
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 533
  • fat 22g
  • saturates 5g
  • carbs 49g
  • sugars 0g
  • fibre 9g
  • protein 31g
  • salt 1.36g

Ingredients

  • 500g chicken thigh fillets
  • 2-3 tbsp Cajun spice mix
  • 2 tbsp olive oil
  • 400g can black beans , drained
  • 340g can s sweetcorn , drained
  • ½ cucumber , finely chopped
  • 1 large ripe avocado , diced
  • 30g coriander , chopped
  • 2 tbsp lime juice (approx 1 lime)
  • 1 large red chilli , deseeded and chopped (optional)
  • 8 soft tacos

Method

  1. Put the chicken thighs, Cajun spice and olive oil in a large bowl, and mix well ensuring the chicken is thoroughly coated. Heat a large pan over a medium heat and sear the chicken for 2 mins on each side, until browned. Pour in 50ml water, cover and cook for 8 mins or until the chicken is opaque and cooked through – the water helps keep the chicken tender; you can evaporate any remaining liquid once cooked. Remove from the heat and shred the chicken using two forks.

  2. While the chicken is cooking, combine the black beans, sweetcorn, cucumber, avocado, coriander, lime juice and some salt and pepper in a large bowl. Add the chopped red chilli, if using, and mix well.

  3. Warm the tacos in a dry frying pan over medium heat. To serve, spoon the salad onto each taco and top with the shredded chicken.

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