Servings: 4cups, filling 12 to 16 tacos, serving 4 as a casual meal
In a large bowl, whisk together the vinegar, olive oil and chipotles. Season highly with salt, usually about a generous ¼ teaspoon. Add the cabbage, carrot, onion, cilantro, chicken and avocado. Toss everything together and let stand for 15 minutes. Taste and season with additional salt if necessary. Scoop into a shallow, wide serving bowl and dust generously with the cheese. Set on the table with the warm tortillas and you’re ready for some great roll-them-yourself tacos.