Cajun chicken tacos

20 April 2017 by
First published: 24 November 2016

This cajun chicken tacos with carrot fries recipe makes a healthy and fun dinner idea.  Making carrot fries is a perfect way to get more vegetables into your diet, but still ensures they are a tasty side dish. The addition of lettuce, avocado and beetroot also up the veg ante in this tasty lunch or dinner.

Ingredients (serves 2)
2 x 170g chicken breast
2tsp cajun spice (mustard)
400g carrots
100g beetroot
2tsp tahini (sesame)
1 lemon
2 gem lettuces
1 avocado
Sea salt & black pepper
Coconut oil/olive oil

Preheat the oven to 200°C/gas mark 6. Peel and cut the carrots into fries. Place the carrots in a bowl and sprinkle over half of the cajun spice and drizzle with half a tablespoon of oil, mix well. Place on a baking sheet in the oven for 20 minutes, turning halfway through cooking. Slice the chicken into strips and place in a bowl with the remaining cajun spice and half a tablespoon of oil and season with sea salt. Toss the chicken making sure it is well coated. Heat a frying pan on a medium heat and add the chicken, cook for 10 minutes turning often, until cooked through. While the chicken is cooking, peel and grate the raw beetroot. Mix the tahini in with the beetroot and half of the lemon juice. Peel and de-stone the avocado and scoop into a bowl. Roughly mash with a fork and mix with the remaining lemon juice and season with sea salt and black pepper. To prepare the lettuce wrap, cut the base of each lettuce at the head, carefully peeling it away so it stays in one piece. Use two to three leaves per wrap. To assemble the tacos, place equal quantities of the grated beetroot in the lettuce leaves and top with the avocado and chicken strips. Serve alongside the carrot fries.

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