Ingredients

• 1 ½ pounds cooked chicken breast strips, warmed

• 12 corn or flour tortillas, warmed

• 1 ear corn-on-the-cob, grilled, kernels cut from cob

• 1 tomato, seeded, chopped

• ½ cup red onion

• 6 ounces pickled jalapeños, or to taste

• 1 cup queso fresco

• ½ cup cabbage

• 1 avocado, sliced

• Vermont Creamery Cilantro Lime Sour Crème

  1 package

• Salsa, as desired

• Cilantro leaves, as desired

• Lime wedges, as desired

• Hot pepper sauce, as desired