Tacos with pineapple, chicken fillet and jalapeño pepper

Name: tacos with pineapple, chicken fillet and jalapeño pepper
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 200 g fresh snow peas; 1 ready to eat avocado; 1 jalapeño pepper; 1 Red onion; 570 g Del Monte Gold pineapple slices look; 12 taco shell; 350 g chicken fillet; 3 el traditional olive oil; 1 tl smoked sweet pepper; 200 g mixed iceberg lettuce

Mexican tacos filled with chicken fillet, jalapeño pepper, red onion, pineapple and avocado.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Preheat the oven to 180 ° C. Boil the snow peas in a pan of water in 3 minutes until al dente. Put in a sieve, rinse under cold running water and let it drain.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into strips lengthwise.
Cut the stalk of the jalapeño pepper and cut the flesh into thin rings. Cut the onion into half rings. Drain the pineapple slices.
In the meantime, heat a grill pan without oil or butter. Halve the pineapple slices and grill them for 2 minutes in the grill pan. Turn halfway and remove from the pan.
In the meantime, heat the tacos about 5 minutes in the oven. Cut the chicken fillet into strips. Brush with oil and sprinkle with paprika, pepper and salt.
Grill the chicken in the grill pan for 4 minutes. Turn halfway.
Place the tacos in a long bowl and fill them with iceberg lettuce, snow peas, avocado, red onion, chicken, pineapple and pepper rings.