While in America, Rubio’s, unintentionally, became our cure-all when under the weather after a big night. It’s just the right amount of ‘fast food’ so you get your fix, but it is packed with fresh and healthy ingredients to bring you back from the brink.Unfortunately, we don’t really have anything quite like Rubio’s back here in Australia, most Mexican restaurants are beef mince, cheese and cornchip based stodge-fests. So I thought I why not make a Rubio’s feast myself (it happened to be a Tuesday, excuse the bad pun). I have used the menu on the Rubio’s website as a guide and just tried to figured the rest out for myself… I think I nailed it! Check out Rubio’s menu by clicking the link.Please check out www.eatinmess.com.au for more great recipes.
Cook Time: 10 minutes
Prep Time: 15 minutes
- 2 pieces salmon
- 1 lime, juiced
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 green cabbage
- 1/4 red cabbage
- 2 avocados
- 1/4 red onion
- 1 can sweet corn kernels
- handful coriander/cilantro
- 1 tbsp pickled jalapeno chilli juice
- 1/2 cup aioli
- 1 tsp canned chipotle chillies
- 1 mini tortillas
1. Turn on your BBQ or fry pan to get hot.
2. For the salmon taco, first we need to make the marinade.
3. Combine all but 1 tablespoon of the lime juice, salt and cayenne, mix well, pour over the salmon and coat well. Set aside for at least 30 minutes.
4. To make the salsa, drain and rinse your corn, set aside in a colander to dry off.
5. Dice your avocado, red onion and roughly chop your coriander. Combine ingredients in a bowl, add your drained and rinsed corn, add the reserved 1 tablespoon of lime juice and the 1 tablespoon of pickled jalapeno juice, combine as well as you can without mashing the avocado. Set aside.
6. For the chipotle sauce, combine aioli and chipotle in a bowl and mix well.
7. Add a teaspoon of water to thin the mixture slightly. Set aside.
8. Cook for 5 minutes so the skin goes nice and crisp, then reduce the heat and either close the BBQ or place the salmon in a hot oven, or turn over and cook the flesh side in the pan until just cooked right through but not dry and flaky, so the flesh has just lost the orange.
Contributed by: Laura Kelly