Chipotle Chicken Salad Tacos

• 2 tablespoons balsamic vinegar
• 1/3 cup olive oil, preferably extra-virgin
• 2 canned chipotle chiles in adobo, finely chopped
• salt
• 1/2 small 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 or roasted
• 1 large ripe avocado, peeled,pitted and cut into 1/2 inch cubes
• 1/3 cup coarsely grated mexican queso anejo or 1/3 cup other dry grating cheese, such as romano or parmesan
• 12 -16 warm fresh corn tortillas

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

balsamic vinegar, olive oil, chiles, salt, cabbage, carrot, red onion, fresh cilantro, chicken, avocado, queso, corn tortillas

Taken from www.food.com/recipe/chipotle-chicken-salad-tacos-66990 (may not work)