Description
These Cajun pulled chicken tacos with black bean salad offer a vibrant and flavorful meal that’s quick to prepare. Tender chicken thigh fillets are perfectly spiced with a Cajun mix, seared, and gently cooked to juicy perfection before shredding. Paired with a fresh, zesty black bean and avocado salad, wrapped in soft warm tortillas, this recipe makes for a deliciously satisfying and colorful Mexican-inspired dish.
Ingredients
Scale
Chicken
- 500g chicken thigh fillets
- 2–3 tbsp Cajun spice mix
- 2 tbsp olive oil
- 50ml water (for cooking)
Black Bean Salad
- 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)
Other
- 8 soft tacos
- Salt and pepper, to taste
Instructions
- Prepare the chicken: In a large bowl, combine the chicken thigh fillets with the Cajun spice mix and olive oil. Mix thoroughly to coat each piece evenly with the spices and oil.
- Sear the chicken: Heat a large pan over medium heat. Add the coated chicken thighs and sear for about 2 minutes on each side until browned but not fully cooked.
- Cook the chicken: Pour 50ml of water into the pan, cover with a lid, and cook for 8 minutes or until the chicken is opaque and cooked through. The water helps keep the chicken tender during cooking. Once done, remove the lid and let any remaining liquid evaporate if needed.
- Shred the chicken: Remove the chicken from the pan and use two forks to shred the meat into bite-sized pieces.
- Make the black bean salad: In a large bowl, combine the drained black beans and sweetcorn with the finely chopped cucumber, diced avocado, chopped coriander, lime juice, salt, and pepper. Stir well to mix all ingredients evenly. Add the chopped red chilli if desired for some heat.
- Warm the tacos: Heat a dry frying pan over medium heat and warm each soft taco for a few seconds on each side until pliable and lightly warmed.
- Assemble and serve: Spoon a generous amount of the black bean salad onto each warmed taco, then top with a portion of shredded Cajun chicken. Serve immediately for a fresh and flavorful meal.
Notes
- Adjust the amount of Cajun spice to your heat preference.
- The red chilli is optional; omit if you prefer a milder dish.
- Use chicken thigh fillets for juicier, more tender meat compared to chicken breasts.
- For added creaminess, consider adding a dollop of sour cream or Greek yogurt on top.
- Warm the tacos just before serving to keep them soft and pliable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Cajun chicken tacos, pulled chicken, black bean salad, easy tacos, Mexican-inspired recipe, chicken thigh recipe
