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