Makes about 4 cups, filling 12 to 16 tacos
serving 4 to 6 as a casual meal
2 TB balsamic ( no need to use your best balsamic for this recipe)
1/3 cup extra virgin olive oil
2 canned chipotle chiles en adobo, finely chopped
1/2 small head of 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 other dry grating cheese, such as Romano or Parmesan
12 to 16 warm fresh corn tortillas
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 tsp. 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.
Make ahead: The chicken filling is best eaten the day it is made, though it will keep for several hours in the refrigerator.