Cajun pulled chicken tacos with black bean salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
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- 500g chicken thigh fillets
- 2-3 tbsp Cajun spice mix
- 2 tbsp olive oil
- 400g can black beansdrained
- 340g can s sweetcorndrained
- ½ cucumberfinely chopped
- 1 large ripe avocadodiced
- 30g corianderchopped
- 2 tbsp lime juice(approx 1 lime)
- 1 large red chillideseeded and chopped (optional)
- 8 soft tacos
Nutrition: Per serving (5)
- kcal533
- fat22g
- saturates5g
- carbs49g
- sugars6g
- fibre9ghigh
- protein31g
- salt1.36g
Method
step 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.
step 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.
step 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.
