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Chicken Tacos



prep time:

30 mins

Total time:

30 mins




  • 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


  1. Divide chicken strips evenly among tortillas. Top evenly with corn, tomato, red onion, pickled jalapeños, queso fresco, cabbage and avocado. Top with generous dollop of sour crème and salsa, as desired.
  1. Arrange tacos on platter; sprinkle with cilantro. Serve with lime wedges and hot sauce, as desired.