Classics: Fish Tacos from Las Brisas
Perfect, simple fish tacos with mango from Las Brisas in Laguna Beach, CA.
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Mexican
Toritilla Soup
- large yellow onion, chopped
- mix of fresh peppers: Poblano, jalapeno, Serrano, etc, chopped
- 3 or 4 cloves of garlic, minced
- 1 large can of diced tomatoes
- 1 can of black beans
- 1 can of corn
- 1 Rotisserie chicken, shredded
- 4 cups chicken stock
- Garnishes:
- Avocado, roughly chopped
- Radishes, thinly sliced
- Lime, cut into wedges
- Cotija cheese, grated
- Tortilla chips
Saute onion and peppers for 5-10 minutes over medium heat. Add garlic and saute for another few minutes.
Add tomatoes, black beans, corn, and shredded chicken. Finally, add enough stock to generously cover and simmer soup over low heat for at least a half hour.
Garnish and serve.
Steak tacos with spicy slaw and mango
- 3 cups Spicy slaw
- 1 cup Guacamole
- 1 Mango, sliced
- 2 cups white cheese, grated (manchego, white cheddar, aged goat, etc)
- Flank steak, seasoned with salt, pepper, and cumin
- Tortillas
Grill or saute steak over high heat until medium rare. Remove from heat and let rest for ten minutes or so. Slice thinly.
Warm tortillas in oven, grill or saute pan and assemble tacos.
Carnitas Taco Salad with Spicy Vinaigrette
Spicy Chipotle Vinaigrette:
- ½ cup Mexican Chipotle Sauce
- ¼ cup lime and/or lemon juice
- ¼ cup cilantro
- 1 T sugar
- 1 T vinegar
- ½ cup olive oil
- Salt and pepper to taste
1. Combine first 5 ingredients and puree in blender.
2. Slowly drizzle in olive oil and blend until smooth and consistent.
Quasi-Carnitas:
- 1 lb pork ribs, butt or shoulder (boneless chops work well), cubed
- 1-2 Mexican beers
- Chicken stock and/or water
- Bay leaves
- Whole dried red chili peppers
- Few tablespoons cumin, chili powder and any other Mexican spices you like
1. Brown the cubed pork in olive oil.
2. Add all other ingredients, bring to a boil and simmer over low heat until the pork is cooked through.
3. Remove, let pork cool and shred.
4. Add shredded pork to about 1 cup Mexican Chipotle Sauce
Salad:
- Lettuce, shredded
- Tortilla chips, crushed (I prefer the really thin blue style)
- Avocado, chopped (covered in lime juice to avoid discoloration)
- Cheese: cojita, crumbly goat, white cheddar, Monterey jack
- Sour cream or crème fresh (optional)
- 1 Cup Jalepeno, Corn and Black Bean Salsa
- Carnitas
1. Add lettuce and tortilla chips to a large bowl. Add just enough vinaigrette to cover.
2. Top with cheese, avocado, carnitas and Salsa and serve.
