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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (392g)|
|Recipe Makes: 4|
|Calories from Fat: 400 (53%)|
|Amt Per Serving||% DV|
|Total Fat 44.4g||59 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 25g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 84mg||26 %|
|Sodium 151.8mg||5 %|
|Potassium 821.3mg||22 %|
|Total Carbohydrate 62.3g||18 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 50.6g|
|Protein 29.1g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 748
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