I think this recipe is very similar to what Ann made for us but she didn’t use very much hot stuff…we are wimps 🙂
Chipotle Chicken Salad Tacos from Rick Bayless’ Mexico One Plate at a Time2 tbsp balsamic vinegar1/2 cup olive oil2 canned chipotle chiles en adobo, finely choppedsalt1/2 small head Napa cabbage, thinly sliced (about 2 1/2 cups)1 large carrot, peeled and chopped into 1/4 inch pieces1 small red onion, thinly sliced1/4 cup chopped fresh cilantro1 1/2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken1 large ripe avocado, peeled, pitted, and cut into 1/2 inch cubes1/3 cup coarsely grated Mexican queso anejo or another dry grating cheese, such as Romano or Parmesan12-16 warm, fresh corn tortillas1. 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.
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