Spicy Taco Salad with Chipotle Lime Dressing

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THE RECIPE

Spicy Taco Salad with Chipotle Lime Dressing

INGREDIENTS

• 2 tablespoons extra virgin olive oil

• 1 orange bell pepper, sliced and sautéd

• 1 orange yellow pepper, sliced and sautéd

• 1 pound lean ground beef or turkey

• 2 tablespoons salsa

• 2-3 teaspoons chipotle chili powder

• 1 tablespoon smoked paprika

• 1 tablespoon cumin seeds (or 1 1/2 teaspoon ground cumin)

• 1 teaspoon garlic powder

• kosher salt and pepper

• 1/3 cup fresh cilantro, chopped

• 6 cups mixed leafy greens or shredded romaine

• 1 cup cooked black beans

• 1 avocado, sliced

• 3/4 cup cheddar cheese, shredded

• Tortilla strips or chips

QUICK PICKLED RED ONIONS

• 2 small red onions

• 2 cups white vinegar

• 2 cups water

• 1/3 cup cane sugar

• 2 tablespoons sea salt

CHIPOTLE LIME DRESSING

• 1/2 cup Greek yogurt (full fat preferably)

• 1/3 cup mayo

• 1/3 cup cilantro

• juice from 1 lime

• 1/2 teaspoon Worcestershire sauce

• 1 chipotle pepper in abode sauce

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• salt and pepper, to taste

INSTRUCTIONS

1. Prepare the Pickled Red Onions: Thinly slice the onions and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge. The pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.

2. Brown the Beef: Heat the olive oil in a large skillet over medium high heat. Add the beef and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add the salsa and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.

3. Make the Dressing: Add all of the ingredients for the dressing in the bowl of a food processor. Process on high for able 30 seconds. Dressing will keep in the fridge for a few days.

4. Assemble the Salad: In a large salad bowl, combine the greens/lettuce, black beans, avocado, cheese, pickled onions, and peppers. Top the salad with the taco meat and then drizzle with the dressing. Toss to combine and then top with tortilla chips. Enjoy!