Chicken Tacos

6 servings
30 min prep time
30 min total time

There’s something about a taco that is always appealing. Not only are tacos consistent winners, but they are also an easy way to help use up leftovers or random items in the fridge that need a home. With this recipe, we’re inspiring you to get dinner done quickly, and also perhaps clean out an extra plsatic storage container or two. Top with a dollop of our cilantro lime sour crème for a cool finish.


1 1/2 pounds grilled chicken breast strips, warmed

12 corn or flour tortillas, warmed

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

1 large tomato, seeded, chopped

1/2 cup diced red onion

6 ounces pickled jalapeños, or to taste

1 cup crumbled queso fresco

1/2 cup finely shredded cabbage

1 avocado, sliced


1 (8-ounce) package Vermont Creamery Cilantro Lime Sour Crème

Salsa, as desired

Cilantro leaves, as desired

Lime wedges, as desired

Hot pepper sauce, as desired


  • STEP 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.

  • STEP 2

    Arrange tacos on platter; sprinkle with cilantro. Serve with lime wedges and hot sauce, as desired.