Chicken Tacos with Grilled Pineapple and Peaches

       One of my mom's best friends used to make the most amazing potato tacos before he moved. They were really very simple.  He would just mash boiled potatoes together with seasoning like taco seasoning and salt and pepper, put it in a corn tortilla, and fry it.  Then when we got them, we just topped them with crema (Mexican sour cream), cheese, lettuce, and cilantro making it the best meal ever!  He was a really good cook so another thing he would send with it was fruit salad.  Whether it was strawberries in cream or mangoes with jalapeno, it was always delicious!  Today, this is my twist on it:

Chicken Tacos with Grilled Pineapple and Peaches:

    Ingredients:

• 5 chicken tenderloins
• 4 corn tortillas 
• 1/4 cup shredded cheese
• salt
• pepper
• cilantro
• crema or sour cream
• lettuce or cucumber
• 1 pineapple
• 2 peaches
• coconut oil

   Instructions:

1. Cut the top and bottom off pineapple.  Place one flat side down and cut the outside of the pineapple off in strips going around the pineapple 
2. Cut the pineapple in half down the middle, then into quarters to make four pineapple spears.  To remove core, lay each spear on its and cut down the inside of the triangle. Then cut each piece in half to make eight pineapple spears:
   
3. Take both peaches and cut them down the middle width wise.  Remove the pit and slice down the middle one more time to make eight medallions:
   
4. Lay a piece of aluminum foil on a grill and turn on to medium high heat.  Place about a teaspoon of coconut oil on foil and add pineapple and peaches 
5.  Let cook until slightly browned on each side (you may need to add more oil):  
   
6. Remove from grill and place on a plate:
   
7.  Once fruit is off grill, place chicken tenderloins on the same piece of foil with the heat still on so some of the fruit flavor cooks into the chicken.  Season both sides with salt and pepper:
   
8. Cook on each side for about six minutes
9. Remove from grill and cut into small pieces
10. Microwave tortillas in a wet dish towel or napkin for 45 seconds.  Remove carefully
11. Place a small amount of cheese on each tortilla and a couple spoon fulls of chicken, fold each in half and carefully place in a medium high heat pan with about a half inch of hot oil in the bottom
12. Fry on each side for two to three minutes, or until golden brown and crispy 
13. Place on a plate with fruit and top with diced cucumber or lettuce, crema or sour cream, cilantro, and cheese. Enjoy!