The BEST Copycat Rubio’s Fish Taco Recipe!

Ingredients

Corn Tortillas (10)

Breaded Fish sticks (12)

Cabbage, shredded (1/3 of a head)

Lime, cut into small wedges (4)

Rubios sauce:

1/2 cup yogurt, plain

1/2 cup mayonnaise

1/2 teaspoon cumin

1/2 teaspoon fresh dill, chopped or 1 teaspoon dill pickle juice

1/4 teaspoon cayenne

juice of 1 lime

1/2 teaspoon salt

1/2 teaspoon pepper

For the sauce: whisk together all ingredients in a bowl. Can be refrigerated up to 2 days in advance.

For the fish sticks: Cook them in the oven according to the back of the package. Once they are cooked in the oven grab a skillet and place 2 Tablespoons of vegetable oil in the bottom of it. Place the fish sticks (I used about 12 sticks) and using a spatula cut into small pieces and fry for a few minutes in the oil until fish gets a little crispier.

For the corn tortillas: Place a teaspoon of vegetable oil in the bottom of a skillet. Lightly fry each side of the tortilla in the oil. Place on a paper towel and pat off the grease. Repeat until all tortillas are done.

To assemble: Grab a tortilla and a couple spoonfuls of the cut up fish. Add some cabbage and then a heaping Tablespoon (or more) of the sauce. Serve with a few lime wedges.

Fruity pebble rice Krispie

melt 4T butter over low-medium heat, you don't want it to burn. (Then add 1 tsp vanilla) optional

Add 1 10 oz package mini marshmallows

Stir together and melt

5 cups Rice Krispies
1 c  fruity pebbles
1/2 of 10 oz bag mini marshmallow

press into a 9x13 wish that has been sprayed.

Artichoke Spinach Dip

Clean Simple Eats


Makes 16 servings
115 calories /8F/4C/6P

3 cups fresh spinach, chopped
14 oz artichoke hearts, chopped
1 c freshly grated Parmesan Cheese
1 c freshly grated part-skim mozzarella cheese
1/2 c nonfat, plain Greek yogurt
1/2 c olive oil mayo
1 c neufchâtel  cream cheese
1 T minced garlic
1 T lemon juice
salt and pepper to taste

Preheat oven to 375
Mix spinach artichokes Parmesan and 3/4 c of mozzarella chess together in a bowl, set aside.
In a separate bowl beat the cream cheese, yogurt, mayo, garlic, lemon juice, salt and pepper together. Add all of the ingredients to one bowl, and mix until well combined.
Pour into a greased 8x8 glass baking dish.
Sprinkle with remaining 1/4 c of mozzarella cheese. Bake for 20 mins. Serve with you favorite chips and veggies.

Roasted Asparagus

Asparagus
chopped onion
crushed garlic
sea salt
garlic pepper
avocado oil
balsamic vinegar

Cook for 18 mins at 400 and sire a fe times while in the oven

Cafe Rio Barbacoa Salad

Cafe Rio Pork Barbacoa

5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.) After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go)Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.

Cafe Rio Tomatillo Dressing

Do not skip this part, the dressing is my favorite part of the salad! Creamy and spicy and zesty, it is absolute heaven. I actually use leftover dressing for a tomatillo-cilantro salsa, this stuff makes regular, everyday corn-chips taste like exotic, savory treats. (Because we all know, corn is not exotic on it’s own.) If it can transform corn chips, just IMAGINE what it will do for your salad! Besides, it takes 3 minutes to put together.

1 pkg. Ranch dressing mix

3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).

3 tomatoes, diced

1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgement)
salt and pepper

Mix it up really well and refrigerate. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.

Now, invite some people over and get cooking! Do you remember how to put together the salad?

• Tortilla – you can make your own, mine came from a package.
• Cheese –it is a good idea to warm these two up so the cheese is a little melty.
• Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
• Rice – don’t be stingy now!
• Pork – I am actually salivating while writing this post…
• Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
• Pico de Gallo – I like extra pico, so I give myself an extra scoop.
• Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish.
• Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery.
• This is really best served with a cold Dr. Pepper with a few slices of lime squeezed into it, but if that seems like Dr. Pepper overload, your beverage of choice will probably be fine.

chocolate chip Cookie

• 1/3 cup shortening (use the sticks)
• 1/3 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tsp vanilla

Beat on medium speed in mixer for at least three mins until light and fluffy

Add 1-2 cups chocolate chips (my very favorite are Guittard, but Ghirardelli works too)

Mix into dough

In a separate bowl, combine

• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt

Mix into the dough until just combined.

For best results, refrigerate for a bit until dough is cold and stiff.

Cook at 350ºF for 10 mins, or until just lightly browned on top.

These are amazing fresh out of the oven, saved for later, or frozen and eaten straight out of the freezer.