Ingredients:
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 carrots, peeled and chopped into 1/4 inch pieces
1 small red onions, thinly sliced
1/4 cup chopped fresh cilantro
1 1/2 cups coarsely shredded cooked chicken, preferably grilled or roasted
1 large ripe avocados, 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
Directions:
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.
Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
Serve with warm tortillas.
Servings: 4
Time preparation: 20 min.
Time total: 20 min.