Make these easy tacos packed with vibrant flavours. The dish can be customised to suit your preferences - swap out the chicken for prawns or try halloumi
Method
Based on 4 servings, adjust as needed.
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 about 50ml water (if cooking for 4), 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, grated cheese, and a few pickled jalapenos, if you like.