Celebrate National Chip & Dip Day (3/23) at Rubio’s!

Y’all know my love of Rubio’s. And I love guac too, so this Wednesday you know where I am going!

I’ll be celebrating National Chip & Dip Day with Rubio’s!

To celebrate National Chip and Dip Day, Rubio’s Coastal Grill locations in California, Nevada, and Arizona are giving away free, freshly made chips and guacamole, with any purchase. Rubio’s guacamole is made daily using rich Hass avocados, cilantro, garlic, lime juice, and natural sea salt. On Wednesday, March 23, order online at Rubios.com, or through the app, enter coupon code DIPDAY at checkout or scan the QR code on the coupon (https://www.rubios.com/coupons/national-chip-dip-day) in restaurants.

Best known for its award-winning Original Fish Taco, Rubio’s menu features responsibly sourced seafood and bold, unique flavors in dishes including brand-new menu items: the Chipotle Honey Argentinian Shrimp Bowl, the Chipotle Honey Argentinian Shrimp Burrito and the Chipotle Honey Argentinian Shrimp Two Taco Plate, available for a limited time only.

Guests are encouraged to order ahead through the Rubio’s app or Rubios.com. For more information about Rubio’s Coastal Grill and to view the menu, visit Rubio’sFacebook and Instagram.

Talk Back: What is your favorite menu item at Rubio’s?

Free Chips & Guacamole for National Chip & Dip Day: March 22 & 23 at Rubio’s!!

Ok, so in California, avocados are everywhere. They grow here (especially in San Diego County), and in San Diego our hometown, favorite Rubio’s Coastal Grill is hooking us all up with some tasty guac!

Rubio’s Coastal Grill is giving away free, freshly made chips and guacamole, with any order, in celebration of National Chip and Dip Day. On two days this year, Monday, March 22 and Tuesday, March 23, simply order online at Rubios.com, or through the app, and enter coupon code MKTG1067 at checkout, or scan the QR code on the coupon (https://www.rubios.com/coupons/national-chip-dip-day) in restaurants.

Rubio’s guacamole is made daily in their kitchens using rich Hass avocados, cilantro, garlic, lime juice and natural sea salt. Rubio’s uses responsibly sourced seafood and features bold, unique flavors in dishes including their latest menu items, the Smoky Oaxacan Shrimp Bowl, the Smoky Oaxacan Shrimp Two Taco Plate and the Puerto Nuevo Burrito with wild-caught Langostino Lobster, now available for a limited time only.

Rubio’s outdoor patios are now open. Guests may also order online, or through the app, for contact-free curbside or express pickup, or delivery for just $1.99. For more information about Rubio’s Coastal Grill and to view the menu, visit Rubio’sFacebook and Instagram.

Recipe: Not Your Average Taco Salad

IMG_7688_woventexture4.jpg

My Taco Salad is a little different than most, there is no big, greasy, deep-fried shell. Instead, I use tortilla chips as a garnish. This was one of the first recipes I concocted after we committed healthy eating about 10 years ago. It’s very filling and has tons of veggies.

There are all kinds of changes and modifications that can be made to accommodate any dietary concerns.

Not Your Average Taco Salad

Ingredients:

  • 1 lb ground meat of your choice (Beef, chicken, turkey, or pork, or a mixture)
  • 1 yellow onion, diced
  • 1 T. olive oil
  • 1 packet taco seasoning
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained and rinsed (or you can use 1.5 cups of frozen corn)
  • 1/4 cup water (or however much the packet tells you to use)
  • 2 cups Tortilla chips (I like these flax seed Tortilla chips)
  • 2 cups (per person) Salad greens of your choice

With the following ingredients, use as much as you’d like, I prep 1/2 cup-1 cup per person:

  • Chopped tomatoes
  • Chopped bell peppers (I usually use one red, one yellow, and one orange pepper for color/variety)
  • Shredded carrots
  • Cucumber slices
  • Avocado slices or guacamole, whichever you prefer
  • Shredded or crumbled cheese
  • Black Olive Slices
  • Jalapeno peppers Slices
  • Sour Cream or plain Greek yogurt
  • Salsa of your choice

Directions:

  1. Brown meat, set aside.
  2. Using any residual fat in the pan, and adding olive oil, cook onions until clear and soft.
  3. Add meat back to pan, mix in taco seasoning and water. Cook as directed on the taco seasoning packet.
  4. Add in both cans of beans and corn, cook until heated throughout.
  5. To plate, on a dinner plate or a big bowl- arrange 2 cups greens, top with 1/4-1/2 cup meat/bean mixture, top with other veggies and 1/2 cup chips and cheese and a dollop of sour cream/sour cream.
  6. If you NEED dressing, mix a little sour cream or plain Greek Yogurt with salsa or hot sauce and top your salad.

For a vegetarian taco salad- use soy/veggie crumbles instead of meat.