Chipotle Chicken Salad Tacos (Tacos de Pollo en Ensalada Enchipotlada)

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Ingredients

2 to 3 tablespoons balsamic vinegar (no need to use your very best balsamico here)
1/3 cup olive oil, preferably extra virgin
2 canned chipotle chiles, removed from the adobo canning sauce and finely chopped
Salt
1/2 small head Napa cabbage thinly sliced (about 2 cups)
1 large carrot, peeled and chopped into ¼-inch pieces
1 small red onion, thinly sliced
1/4 cup 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 ½-inch cubes
1/3 cup coarsely grated Mexican queso añejo or other dry grating cheese like Romano or Parmesan
12 to 16 16 fresh, warm corn tortillas

1
In a large bowl, whisk together the vinegar, olive oil and chipotles. Season highly with salt, usually about a generous ¼ teaspoon. Add the cabbage, carrot, onion, cilantro, chicken and avocado. Toss everything together and let stand for 15 minutes. Taste and season with additional salt if necessary. Scoop into a shallow, wide serving bowl 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.