Chicken Tacos with Cilantro-Lime Sour Cream

There's something about a taco that is always appealing. Not only are tacos consistent winner, but they are also an easy way to help use up leftover 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 plastic storage container or two. Top with a dollop of Cilatro-Lime Sor Cream for a cool finish.

PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes

YIELD: 6 servings

INGREDIENTS:

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 the cob

1 large Tomato, seeded and diced

1/2 cup Red Onion, diced

6 ounces sliced Pickled Jalapenos, or to taste

1 cup Crumbled Queso Fresco

1/2 cup finely shredded Cabbage

1 Avocado, sliced

Salsa, as desired

Cilantro Leaves, as desired

Lime Wedges, as desired

Hot Pepper Sauce, as desired

FOR THE CILANTRO-LIME SOUR CREAM:

Zest of 1 Lime

Juice of the Zested Lime

2 tablespoon finely chopped Cilantro

1 cup Sour Cream

INSTRUCTIONS:

1. Dived chicken strips evenly among tortillas. Top evenly with corn, tomato, red onion, pickled jalapenos, queso fresco, cabbage and avocado. Top with generous dollop of sour cream and salsa, as desired.

2. Arrange tacos on a plated, sprinkle with cilantro, serve with lime wedges ad hot sauce, as desired.

3. Enjoy!