Chipotle Chicken Salad Tacos

• tablespoons balsamic vinegar↗2 tablespoons
• olive oil, preferably extra-virgin↗1⁄3 cup
• canned chipotle chiles in adobo, finely chopped↗2
• salt↗
• small napa cabbage, thinly sliced (about 2-1/2 cups)↗1⁄2 cup
• large carrot, peeled and chopped into 1/4 inch pieces↗1
• small red onion, thinly sliced↗1
• cup chopped fresh cilantro1⁄4 cup
• cups coarsely shredded cooked chicken, preferably grilled or roasted1 1⁄2 cups
• large ripe avocado, peeled,pitted and cut into 1/2 inch cubes↗1
• cup coarsely grated mexican queso anejo or 1/3 cup other dry grating cheese, such as romano or parmesan1⁄3 cup
• warm fresh corn tortillas12 -16

Step-by-step instructions

1. 1

   The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.

2. 2

   Season generously with salt, usually about a generous 1/4 teaspoon.

3. 3

   Add the cabbage, carrot, onion, cilantro and chicken.

4. 4

   Toss everything together and let stand for 15 minutes.

5. 5

   Taste and season with additional salt if necessary.

6. 6

   Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.

7. 7

   Serve with warm tortillas.