Ingredients
-
2
-
1/3
-
2
-
-
1/2
-
1
-
1
-
1/4
-
1 1/2
-
1
-
1/3
-
12 - 16
-
-
-
Directions
Chipotle Chicken Salad Tacos, , WOW! I loved this dish used a bit less olive oil because I ran out, but it didn’t seem to make a difference *However* this recipe is a masterpiece and I would not omit or substitute a single ingredient!! Even if y’all think you don’t like napa cabbage or carrots in a taco, give it a shot It’s crazy how good this is THANK YOU, KRISTIN! UPDATE: I made it a second time with the correct amount of olive oil and it was too much! Next time I will cut the amount by half and I think that will be perfect , We had this for dinner tonight and it was delish! Wonderful flavors Thank you for sharing, my family and I enjoyed it very much!
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Steps
|
1
Done
|
The Filling: in a Large Bowl, Whisk Together the Vinegar, Olive Oil and Chipotles. |
|
2
Done
|
Season Generously With Salt, Usually About a Generous 1/4 Teaspoon. |
|
3
Done
|
Add the Cabbage, Carrot, Onion, Cilantro and Chicken. |
|
4
Done
|
Toss Everything Together and Let Stand For 15 Minutes. |
|
5
Done
|
Taste and Season With Additional Salt If Necessary. |
|
6
Done
|
Finishing the Dish: Scoop the Filling Into a Wide Shallow Serving Bowl, Dot With the Cubed Avocado and Dust Generously With the Cheese. |
|
7
Done
|
Serve With Warm Tortillas. |
