Ingredients

• 1/2 romaine lettuce
• 300 g chicken tenderloins or whole fillets
• 1 red onion
• 1 red bell pepper
• 1 lime
• 1/2 teaspoon cumin
• 1 teaspoon smoked paprika powder
• 1 tablespoon pickled jalapeño pepper
• 2 tablespoons vegetable oil
• guacamole
• 1 small tomato
• 1/4 onion
• 40 g grated cheddar cheese
• fresh cilantro
• ranch sauce or thick sour cream
• nachos or chips from 2 tortillas

Preparation

1. Cut the chicken into narrow strips. Season with salt, pepper, half the cumin and smoked paprika, drizzle with a tablespoon of vegetable oil and a teaspoon of lime juice, mix, set aside for at least half an hour to marinate.
2. Cut the bell pepper into strips, the onion into wider half-slices, mix thoroughly with salt, pepper, the rest of the cumin and smoked paprika, a tablespoon of oil and lime juice.
3. Heat a grill pan (or any other pan you have), place the chicken pieces and grill (over higher heat, about 3 minutes on each side), set aside on a plate.
4. On the same pan add the vegetables, reduce the heat slightly and fry thoroughly, stirring occasionally, for a total of about 6 - 7 minutes. Add the chicken and mix gently. Sprinkle with chopped pickled jalapeño pepper.