Chipotle Chicken Salad Tacos
["2 Tbsp. balsamic vinegar", "1/3 c. extra virgin olive oil", "2 canned chipotles en adobo, finely chopped", "salt, to taste", "2 1/2 c. thinly sliced cabbage", "1 large carrot, peeled, chopped into 1/4 inch pieces", "1 small red onion, thinly sliced", "1/4 c. chopped fresh cilantro", "1 1/2 c. coarsely shredded cooked chicken, grilled or roasted", "1 large ripe avocado, peeled, pitted, cut into 1/2 inch cubes", "1/3 c. coarsely grated parmesan cheese", "12 to 16 warm corn tortillas"]
["In a large bowl, mix vinegar, olive oil and chipotles. Season to taste with salt, about 1/4 teaspoon.", "Add cabbage, carrot, onion, cilantro and chicken.", "Toss and let stand 15 minutes.", "Put into a wide, shallow serving bowl, dot with avocado and sprinkle with cheese.", "Serve with tortillas.", "Makes about 4 cups, enough to fill 12 to 16 tacos and serve 4."]
["balsamic vinegar", "extra virgin olive oil", "chipotles", "salt", "cabbage", "carrot", "red onion", "fresh cilantro", "chicken", "avocado", "parmesan cheese", "corn tortillas"]