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.