Tacos with Chipotle Ranch and Corn Salsa

       
       These are not your average tacos. They are clean, fresh, and so very simple. I can't wait to make them in the summer when all of the vegetables are even tastier. They start with the typical seasoned ground beef (chicken would be delicious too) and shredded cheese, but they are topped with creamy avacado, fresh corn salsa and a smoky chipotle ranch dressing. I used Boston lettuce leaves to save some extra calories, but I'm sure it would be delicous wrapped in a warm flour tortilla. The homeade Chipotle Ranch starts out with a recipe I've been using lately from Jason and Shawnda but I added canned chipotle peppers to give it a nice smoky flavor. I made the ranch and the corn salsa during Ethan's nap so it would have a couple of hours for the flavors to meld. You don't have to make it ahead, but it's way tastier if you do :)


Tacos with Chipotle Ranch and Corn Salsa


For the Ranch:
3/4 cup mayonnaise

3/4 cup sour cream

1 Tbsp olive oil

1 Tbsp lemon juice

1/4 to 1/2 cup buttermilk

1 small bunch of chives

Small handful of parsley

1 clove garlic

1/2 tsp salt

1/4 tsp white pepper

2-3 chipotle peppers

Place all ingredients in a blender, using less buttermilk for dip and more for dressing. (I used about 1/3 cup) Blend until smooth.

Store in air-tight jar for a week or more in the fridge.

For the salsa:

2 ears yellow corn

2 jalapenos, seeded and chopped

1/2 large bell pepper, chopped

1 small tomato, seeded and chopped

3 green onions, whites and greens chopped

juice of one lime

salt to taste

Wrap corn in paper towels and microwave about 7 minutes; let cool. Scrape kernals into a bowl and add remaining ingredients; stir to combine.

Refrigerate at least 2 hours.

For the tacos:

1lb ground beef

3/4 cup water

taco seasoning

    1  tsp chili powder

    1  tsp onion powder

    1/2  tsp cumin

    1/2  tsp paprika

    1/4 tsp garlic powder

    1/4 tsp seasoning salt

    1/8 tsp cayenne

    1/8 tsp white pepper

Combine spices in a small bowl. Brown beef in skillet until cooked through. Drain if nessecsary. Return to pan with seasonings and water. Cook until most of the water has evaporated.

 Layer lettuce leaves or tortillas with ground beef, shredded cheese, corn salsa, chipotle ranch, and avacado. Enjoy!