Last night, we had tacos. Usually, when I make tacos, there are plenty of leftovers. And true to form, there were! As I packed up the leftovers last night, I began to consider how to use the leftover ingredients. I could make taco soup, burritos, enchiladas, tostadas. But I kept coming back to a Taco Salad.
My kids let me sleep late this morning, which was so very nice. So, I didn’t get going until after 9AM. Even still, I had that salad on my mind. A banana and coffee supplied nourishment for breakfast. But by 11AM, I was ready for lunch. So, I whipped up a dressing for the salad. But not just any dressing, a Chipotle Vinaigrette that combined smokey, spicy and sweet flavors! So delicious!
This dressing is delicious on salads, but is equally tasty used as a marinade for chicken, beef, or fish. Combine it with Greek yogurt or mayonaise to top fish tacos or as a creamy cole slaw dressing. For a lighter taste, toss the vinaigrette into cole slaw. This would be great addition on top of a BBQ sandwich! Stir it into mayonaise to create a chipotle mayo, and use as a condiment for all sorts of sandwiches. Oh, man, I can just taste it slathered onto a crusty roll that is topped with thinly sliced steak, arugula, red onion and Pepper Jack cheese. Yum! There are so many uses and variations! Try it! You’ll love it!
- 2 T chipotle sauce, more to taste
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 T honey
- 1 T Dijon mustard or other spicy mustard
- 2 T lime juice (or lemon juice)
- 1 t garlic powder
- 1/2 t smoked paprika
- Salt and black pepper, to taste
Combine all ingredients in a glass jar. Place on lid and secure. Then, shake vigorously, until combined.