Blanco Recipe

Grilled chicken

Pat 1 chicken breast dry and rub with 1 tbs olive oil and half of the seasoning (cumin, paprika, garlic powder, 0.25 tsp salt, 0.125 tsp pepper). Grill over medium-high heat (or sear in a hot skillet) 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into bite-sized pieces.

Citrus-marinated shrimp

Toss 12 shrimp with 1 tbs olive oil, 1 tbs lime juice, pinch of the seasoning mix, and a pinch of salt. Sauté in a hot skillet 2–3 minutes per side until opaque and cooked through. Set aside.

Skirt steak

Season 8 oz skirt steak with 1 tbs olive oil and the full seasoning mix (cumin, paprika, garlic powder, 0.5 tsp salt, 0.25 tsp pepper). Sear in a very hot skillet or grill 3–4 minutes per side for medium-rare (adjust to preference). Rest 5 minutes, then slice thinly against the grain.

Roasted poblano & cauliflower (vegetarian)

Toss 2 cups cauliflower florets and 1 roasted, peeled & diced poblano with 1 tbs olive oil and 0.5 tsp of the seasoning. Roast at 425°F (220°C) on a sheet pan 18–22 minutes until caramelized and tender.

In a bowl, combine 1 cup Greek yogurt, 1/2 cup sour cream, 2 tbs mayonnaise, 2 tbs fresh lime juice, 1 tsp lime zest, 2 minced garlic cloves, 1/2 finely minced jalapeño, 2 tbs chopped cilantro, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp olive oil. Whisk until smooth. Taste and adjust salt, lime, or jalapeño heat. Refrigerate at least 15 minutes to meld flavors.

If you prefer a thinner sauce for drizzling, thin with 1–2 tbs water or additional lime juice until desired consistency.

Quick-pickle the red onion: place 1/2 thinly sliced red onion in a small jar. Add 3 tbs apple cider vinegar, 3 tbs water, 1 tsp sugar and 1/4 tsp salt. Shake and let sit at least 10 minutes (longer for more tang).

Combine 2 cups shredded green cabbage and 1 grated/julienned carrot in a bowl. Add 1 tbs fresh lime juice, 1 tsp olive oil and season with salt & pepper to taste. Toss and refrigerate until ready to serve.

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). While oil heats, cut 8 corn tortillas into 6 wedges each. Fry tortilla wedges in batches 30–60 seconds per side until crisp and golden. Drain on paper towels and immediately sprinkle with 1 tsp coarse sea salt. (Alternatively, bake: toss wedges with 1 tbs oil, spread on a sheet and bake at 400°F/200°C for 8–12 minutes, flipping once.)

To assemble: place a generous handful of house chips in a shallow bowl or plate. Top with your chosen protein (about 4–6 oz equivalent per serving: diced chicken, 12 shrimp, sliced steak or 2 cups veg). Spoon 2–3 tbs of the white sauce over the protein. Add a small mound (about 1/3 cup) of quick slaw and a few pickled onion slices. Sprinkle 1–2 tbs crumbled queso fresco/cotija and garnish with micro cilantro or cilantro sprigs. Serve with lime wedges on the side.

Serve immediately so chips remain crisp. Offer extra white sauce and lime wedges at the table.

All ingredients listed are used in the directions: seasoning mix for proteins, white sauce for topping, pickled onion & slaw for freshness, house tortilla chips as the base, and finishing cheese/herb. Adjust heat and salt to taste. Leftover sauce keeps 3–4 days refrigerated.