Fresh vegetable tacos with Tex-Mex ranch is one of those dishes I love to make right after a visit to one of my local farmer’s markets. You know, when the vegetables are fresh, and crunchy and still taste like sunshine. Yum!
Make the Tex-Mex ranch the night before so the flavors in the dressing can “marry” and the dressing has time to thicken.
These vegetable tacos are also a great work lunch. Just package the shells, veg, and dressing separately until ready to eat.
FRESH VEGETABLE TACOS WITH TEX-MEX RANCH
Ingredients
- 2 ear of corn
- 1 onion green onions work too
- 1-2 jalapeno pepper optional
- 1 bell pepper
- 3-5 mushrooms optional
- 1 handful of crunchy greens
- 1 box taco shells of your choice
- other vegetables according to your taste & what is available
Tex Mex Ranch Dressing
- 1 cup whole milk
- 1 cup mayonnaise
- 2 Tbsp sour cream
- 1 pkg dry ranch dressing mix
- 1 tbsp powdered chile pepper (such as ancho or piquín chile)
- 1 tsp dried oregano
- 1 tsp powdered cumin
- 1/2 tsp garlic powder
Instructions
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Make Tex-Mex Ranch and set in refrigerator at least one hour before serving.
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Bake taco shells according to directions on the box or use flour or corn tortillas and warm as directed.
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Chop vegetables into bite size or smaller pieces.
For the dressing
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With a whisk, mix together the milk, mayonnaise, and sour cream in a mixing bowl until smooth.
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Add the dry ranch dressing mix and the remaining seasonings; whisk again until smooth and all seasonings are blended evenly.
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Place mixture in a covered container and refrigerate at least 1 hour so that the dressing can thicken and the seasonings have time to release their flavors.
Put it all together
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Put the vegetables into the warmed shells and drizzle with Tex-Mex Ranch Dressing.
Recipe Notes
Use the smashed flesh of an avocado in place of half of the mayonnaise for guacamole-ranch.
Skip the commercial seasoning packet and make your own ranch herb mix.
