Mexican Chipotle Chicken Salad Tacos Recipe

Chipotle Chicken Salad Tacos 


1/3 cup olive oil , preferably extra-virgin

2 canned chipotle chiles in adobo , finely chopped


2 tablespoons balsamic vinegar

1 large carrot , peeled and chopped into 1/4 inch pieces

1/2 small napa cabbage , thinly sliced (about 2-1/2 cups)

1 large ripe avocado , peeled,pitted and cut into 1/2 inch cubes

1/3 cup coarsely grated mexican queso anejo or 1/3 cup other dry grating cheese , such as romano or parmesan

1 small red onion , thinly sliced

1/4 cup chopped fresh cilantro

1 1/2 cups coarsely shredded cooked chicken , preferably grilled or roasted

12 -16 warm fresh corn tortillas


The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles. Season generously with salt, usually about a generous 1/4 teaspoon. 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. Serve with warm tortillas.

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