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In a large bowl, whisk together the vinegar, olive oil, and chipotles. Season generously with salt. Add the cabbage, carrot, onion, cilantro and chicken. Toss everything together and let stand for 15 minutes. Taste and season with additional salt if necessary.
Finishing the dish:
Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado 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
Note: use Mexican queso anejo or Romano, or Parmesan
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arzee 3 years ago[I posted this recipe.]