Cajun pulled chicken tacos with black bean salad

• chicken thigh fillet↗500g g
• Cajun seasoning2-3 tbsp tbsp
• olive oil↗2 tbsp tbsp
• black beans↗400g can g

  drained

• corn↗340g can s g

  drained

• cucumber↗½

  finely diced

• avocado↗1 large ripe

  diced

• coriander30g g

  chopped

• lime juice↗2 tbsp tbsp

  (about 1 lime)

• red chili↗1 large

  seedless, chopped (optional)

• soft tacos8

Step-by-step instructions

1. 1

   Place the chicken thighs, Cajun seasoning and olive oil in a large bowl and mix well so the chicken is evenly coated. Heat a large skillet over medium heat and fry the chicken 2 minutes on each side until browned. Add 50 ml water, cover and cook for 8 minutes or until the chicken becomes opaque and fully cooked — the water helps retain tenderness; after cooking you can evaporate any remaining liquid. Remove from heat and shred the chicken with two forks.

2. 2

   While the chicken cooks, combine the black beans, corn, cucumber, avocado, coriander, lime juice and a pinch of salt and pepper in a large bowl. Add the chopped red chili if using, and mix well.

3. 3

   Warm the tacos in a dry skillet over medium heat. To serve, place the salad in each taco and top with the shredded chicken.