Chicken tacos with black bean salsa

Written by Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis

From Sprout Cooking School & Health Studio

Posted: Mar 05 2021

Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis share the recipe for scrumptious Chicken tacos with black bean salsa.

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes


  • 1 tablespoon olive oil
  • 2 corn cobs, kernels removed
  • 400g tin of black beans, drained and rinsed
  • ½ red onion, finely sliced
  • 400g chicken thigh fillets, diced into bite sized pieces
  • 1 tablespoon smoked paprika Pinch of salt
  • 1 punnet cherry tomatoes, quartered
  • ½ bunch of coriander, leaves picked
  • 2 tablespoons jalapenos, finely chopped
  • Juice of 1 lime
  • 8 tortillas


  1. Heat oil in a large frying pan over medium-high heat. Cook corn kernels for 2-3 minutes or until tender. Add in black beans and cook for 1-2 minutes or until warmed through. Add in onion and cook for a further 2-3 minutes or until softened. Transfer to a small bowl.
  2. Return frying pan to heat and cook chicken for 3-4 minutes or until golden and cooked through. Sprinkle over paprika and a pinch of salt and cook for a further 1-2 minutes or until fragrant. Set aside.
  3. Combine cherry tomatoes, coriander, jalapenos and lime juice into a large bowl.
  4. Warm tortillas in a microwave or low oven. Top with spoon over black bean and corn salsa and tomato salsa and top with chicken to serve.

Cooking Tip: Add spices towards the end of the cooking process to make sure they don’t burn before the chicken is finished cooking.

Nutrition Tip: Mexican food can be a delicious part of a healthy diet. These dishes usually have a balance of carbohydrate foods like tortillas and rice, protein foods like red meat, chicken and beans, and plenty of salsas full of fresh, seasonal fruits and vegetables.

For more tips on how to use the canned staples in your pantry click here.

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Posted: Mar 05 2021


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