Chipotle Chicken Salad Tacos

1. The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.

2. Season generously with salt, usually about a generous 1/4 teaspoon.

3. Add the cabbage, carrot, onion, cilantro and chicken.

4. Toss everything together and let stand for 15 minutes.

5. Taste and season with additional salt if necessary.

6. Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.

7. Serve with warm tortillas.

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Nutrient	Quantity
Total fats	85.5475 g
Protein	11.7147 g
Carbohydrates	22.2846 g
Energy	893.74 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7057 g
Water	223.3444 g
Aspartic acid	0.7875 g
Calcium, Ca	366.905 mg
Lutein + zeaxanthin	221.72 g
Fiber, total dietary	3.318 g
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	6197.345 g
Niacin	1.1017 mg
Vitamin A, RAE	649.925 g
Arginine	0.4459 g
Riboflavin	0.1728 mg
Tocopherol, beta	0.0864 mg
Fatty acids, total saturated 20:1	0.2239 g
Glutamic acid	2.5425 g
Stigmasterol	0.12 mg
Sodium, Na	566.755 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3262 g
Total lipid (fat)	85.5475 g
Manganese, Mn	0.3791 mg
Fructose	3.6606 g
Proline	0.9937 g
Fatty acids, total saturated 16:0	12.2879 g
Fatty acids, total saturated 8:0	0.1126 g
Sucrose	3.2778 g
Choline, total	18.11 mg
Sugars, total	13.2368 g
Serine	0.564 g
Fatty acids, total saturated 10:0	0.2451 g
Fatty acids, total saturated 18:0	3.0991 g
Vitamin B-6	0.2303 mg
Selenium, Se	7.056 g
Ash	3.8049 g
Vitamin D	9.68 IU
Fatty acids, total saturated 18:1 undifferentiated	54.6735 g
Pantothenic acid	0.4355 mg
Phenylalanine	0.5538 g
Beta-sitosterol	0.08 mg
Copper, Cu	0.1328 mg
Betaine	0.43 mg
Thiamin	0.0939 mg
Retinol	28.16 g
Methionine	0.2538 g
Iron, Fe	1.6775 mg
Carbohydrate, by difference	22.2846 g
Phosphorus, P	259.215 mg
Folate, total	53.335 g
Tocopherol, gamma	0.5976 mg
Fatty acids, total saturated 4:0	0.3991 g
Lycopene	0.72 g
Alanine	0.368 g
Cholesterol	46.2 mg
Valine	0.6531 g
Fatty acids, total saturated 18:2 undifferentiated	7.365 g
Glycine	0.1815 g
Carotene, alpha	2531.585 g
Glucose (dextrose)	4.2262 g
Fatty acids, total saturated 14:0	1.3901 g
Zinc, Zn	1.7073 mg
Isoleucine	0.529 g
Fatty acids, total saturated 12:0	0.2235 g
Fatty acids, total polyunsaturated	8.0707 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.9784 g
Tocotrienol, alpha	0.0352 mg
Vitamin A, IU	12539.775 IU
Folate, DFE	53.335 g
Tryptophan	0.113 g
Vitamin C, total ascorbic acid	12.252 mg
Phytosterols	169.82 mg
Fatty acids, total saturated 20:0	0.2981 g
Fatty acids, total saturated 6:0	0.2086 g
Starch	1.0296 g
Tyrosine	0.5644 g
Vitamin B-12	0.6072 g
Vitamin K (phylloquinone)	66.628 g
Fatty acids, total saturated	18.3729 g
Histidine	0.3374 g
Fatty acids, total monounsaturated	56.3144 g
Threonine	0.4738 g
Folate, food	53.335 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Vitamin D (D2 + D3)	0.22 g
Cryptoxanthin, beta	8.08 g
Vitamin D3 (cholecalciferol)	0.22 g
Vitamin E (alpha-tocopherol)	11.0356 mg
Magnesium, Mg	37.2 mg
Lysine	0.7389 g
Potassium, K	475.695 mg
Cystine	0.0996 g
Fluoride, F	3.074 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	0.33 cup	636.48	0	72
Avocado	1	0	0	0
Chicken	1.5 cups	0	0	0
Carrot	1	29.52	6.8976	0.1728
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
cilantro	0.25 cup	0.92	0.1468	0.0208
red onion	1	28	6.538	0.07
corn tortilla	12	0	0	0
napa cabbage	0.5 cups	6.54	1.2154	0.0927
chipotle chile adobo	2	0	0	0
queso anejo	0.33 cup	164.12	2.0372	13.1912