Total Time
Prep 20 mins
Cook 0 mins

Ingredients Nutrition

  • 2 tablespoons balsamic vinegar
  • 13 cup olive oil, preferably extra-virgin
  • 2 canned chipotle chiles in adobo, finely chopped
  • salt
  • 12 small 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
  • 14 cup chopped fresh cilantro
  • 1 12 cups coarsely shredded cooked chicken, preferably grilled or roasted
  • 1 large ripe avocado, peeled,pitted and cut into 1/2 inch cubes
  • 13 cup coarsely grated mexican queso anejo or 13 cup other dry grating cheese, such as romano or parmesan
  • 12 -16 warm fresh corn tortillas


  1. The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.
  2. Season generously with salt, usually about a generous 1/4 teaspoon.
  3. Add the cabbage, carrot, onion, cilantro and chicken.
  4. Toss everything together and let stand for 15 minutes.
  5. Taste and season with additional salt if necessary.
  6. Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
  7. Serve with warm tortillas.
Most Helpful

We had this for dinner tonight and it was delish! Wonderful flavors. Thank you for sharing, my family and I enjoyed it very much!

5 5

I can't believe I haven't rated this yet. I've made these a good many times. Talk about yummy! I use the leftover's from the Roast "Sticky" Chicken found on this site (can't seem to locate the recipe number), which adds a fabulous flavor to the chicken. I also grate the carrots rather than cut them into small pieces (at the request of my denture-wearing neighbor pal who eats here often). Truly great tacos! So glad to have bumped into this recipe. :)

great with fresh green or purple cabbage too. I also added lime juice to spike it up a bit and 2 more chipotles ... yummy!