Chipotle Chicken Salad Tacos - Rick Bayless

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