Grilled Chicken Taco with Avocado Salsa I prefer the soft flour tortillas to the brittle "exploding" ones-those u-shaped corn tortillas that go flying all over your shirt at the first bite. Most markets carry lower-fat flour tortillas now, which taste just as good as the regular ones. Makes 4 servings.
	Ingredients: 1 tablespoon Tony Tantillo balsamic vinegar 1/4 cup chopped cilantro 1 tablespoon Tony Tantillo extra-virgin olive oil 1 medium ride tomato, chopped 1 teaspoon kosher salt 1 ripe avocado, diced 2 boneless chicken breast halves 1 teaspoon lime juice 3 jalapeño or serrano chiles, roasted peeled, seeded, and finely chopped 2 cups shredded romaine lettuce Four 8-inch, low-fat flour tortillas 1/4 cup finely minced scallions white part and 1 inch of green top
	Instructions: 1. Preheat broiler. Mix the vinegar, oil, and half the salt. Rub chicken breast halves with the mixture and grill breast halves about 5 minutes on each side or until no pink remains but meat is still quite juicy. 2. Meanwhile, combine remaining salt with chiles, scallions, cilantro, tomato, avocado, and lime juice. When chicken is done, remove skin and cut the chicken into thin strips or chunks. 3. Lay out 4 tortillas and divide lettuce, chicken, and salsa equally among them. Fold up tacos and serve.

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