Chipotle Chicken Salad Tacos

By LaLaCooks

Rick Bayless - Mexico - One Plate At A Time

Ingredients

• 2 tbsp balsamic vinegar
• 1/2 cup olive oil
• 2 canned chipotle chiles en adobo, finely chopped
• salt
• 1/2 small head Napa cabbage, thinly sliced (about 2 1/2 cups)
• 1 large carrot, peeled and chopped into 1/4 inch pieces
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
• 1 large ripe avocado, peeled, pitted, and cut into 1/2 inch cubes
• 1/3 cup coarsely grated Mexican queso anejo or another dry grating cheese, such as Romano or Parmesan
• 12-16 warm, fresh corn tortillas

Details

Adapted from ahungrybearwontdance.com

Preparation

Step 1

1. The Filling. In a large bowl, whisk together the vinegar, olive oil and chipotles. Season generously with salt, usually about a generous 1/4 teaspoon. Add the cabbage, carrot, onion, cilantro and chicken. Toss everything together and let stand for 15 minutes. Taste and season with additional salt if necessary.

2. Finishing the Dish. Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese. Set on the table with the warm tortillas, and you're ready for some great roll-them-yourself tacos.