App onlyBeany queso dip & nachos. This is a premium piece of content available to registered users.
Make this Mexican-inspired snack for a movie night in with the family, or to serve at a party – it's a great sharing dish for casual entertaining
Cajun pulled chicken tacos with black bean salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
Skip to ingredients
Ingredients
- 500g chicken thigh fillets
- 2tbsp Cajun spice mix
- 2tbsp olive oil
- 400g black beans, drained
- 340g sweetcorn, drained
- cucumber, finely chopped
- 1 avocado, diced
- 30g coriander, chopped
- 2tbsp lime juice (approx 1 lime)
- 1 red chilli, deseeded and chopped (optional)
- 8 soft tacos
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.
