Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes and Romaine - Rick Bayless

Ingredients

• 1 large red-skin boiling or Yukon Gold potato, sliced 1/4-inch thick
• Salt
• 3 tablespoons vinegar (cider vinegar is good here, or use balsamic if you like more sweetness)
• 1 teaspoon dried oregano, preferably Mexican
• 2 canned chipotles en adobo, seeded and chopped
• 1/4 small white onion, finely chopped
• 2 cups sliced romaine leaves—slice them about 1/4-inch across
• 1 ripe avocado, pitted flesh scooped from the skin and cut into 1/4-inch cubes
• 2 tablespoons vegetable or olive oil
• 12 warm corn tortillas