Introduction

These Cajun pulled chicken tacos with black bean salad are a vibrant and flavorful meal perfect for any night of the week. Tender, spiced chicken pairs beautifully with a fresh, zesty salad wrapped in soft tortillas. Ready in under 30 minutes, this recipe brings a taste of the South straight to your table.

The image shows three soft white tortillas laid flat, each topped with shredded grilled chicken with a light golden brown color and a mix of small diced yellow corn, black beans, and green cucumber pieces. Garnishing the tortillas are fresh green cilantro leaves scattered on and around the food. A white bowl filled with a colorful mixture of yellow corn, black beans, and green cucumber pieces sits at the bottom left, while another white bowl with shredded grilled chicken is placed at the top left, with a wooden spoon inside. Bright green lime wedges are placed near the tortillas on a dark blue textured surface. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g chicken thigh fillets

2-3 tbsp Cajun spice mix

2 tbsp olive oil

400g can black beans, drained

340g can 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

Instructions

Step 1: In a large bowl, combine the chicken thighs, Cajun spice mix, and olive oil. Mix well to thoroughly coat the chicken with the spices and oil.

Step 2: Heat a large pan over medium heat. Sear the chicken for 2 minutes on each side until browned.

Step 3: Pour 50ml of water into the pan, cover, and cook for 8 minutes or until the chicken is opaque and cooked through. The water will help keep the chicken tender; once cooked, you can evaporate any remaining liquid by cooking uncovered for a minute or two.

Step 4: Remove the chicken from the heat and shred it using two forks.

Step 5: While the chicken is cooking, prepare the salad. In a large bowl, combine black beans, sweetcorn, cucumber, avocado, coriander, lime juice, and season with salt and pepper. Add the chopped red chilli if using, then mix well.

Step 6: Warm the soft tacos in a dry frying pan over medium heat until soft and pliable.

Step 7: To serve, spoon the black bean salad onto each taco and top with the shredded Cajun chicken.

Tips & Variations

For extra heat, add more chopped chilli or a dash of hot sauce to the salad.

Try swapping chicken thighs for chicken breasts if you prefer leaner meat, though thighs stay juicier.

Use fresh lime juice for the best bright flavor in the salad.

For a creamy twist, add a dollop of sour cream or Greek yogurt on top of the tacos.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken to save time. Simply shred the cooked chicken and toss it with Cajun spice before briefly heating it in a pan with a bit of oil to re-coat the flavors.

What can I substitute if I don’t have Cajun spice mix?

If you don’t have Cajun spice, create a simple mix with paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. Adjust the quantities to your taste for a similar smoky and spicy flavor.