The Chipotle Shrimp Salad features sustainable shrimp marinated in an ancho chile and citrus blend that is perfectly paired with mandarin oranges, fire-roasted corn, Fresno chiles, avocado slices, black beans and tortilla strips. Crema and a drizzle of chipotle orange vinaigrette top it off. The Wild Planet Tuna Salad serves up sustainable, dolphin-safe albacore tuna that is high in omega-3 acids and accented with a splash of lemon juice and oregano. The salad is topped with avocado slices and salsa fresca, and is finished with savory chimichurri vinaigrette. Both salads have less than 450 calories, and are served on a bed of spring mix and butter leaf lettuce and garnished with lime.
“At Rubio’s, we’re passionate about giving our guests unique and flavorful dishes,” said Ralph Rubio, co-founder of Rubio’s. “The Chipotle Orange Shrimp Salad and the Wild Planet Tuna Salad exemplify what Rubio’s stands for – attention to detail; delicious, unique hand-crafted recipes; fresh quality ingredients and a commitment to use sustainable seafood whenever possible.”
The seafood used in each new salad is certified sustainable, staying true to Rubio’s dedication to ocean preservation. The chain’s ongoing commitment to both high-quality seafood and ocean health began when the first Rubio’s opened in 1983. Since then, Rubio’s has sold more than 150 million fish tacos and continues to expand its menu with innovative recipes inspired by the sea.
Starting today, fans and newcomers alike are invited to stop in to any one of Rubio’s locations to get a taste of the new Chipotle Orange Shrimp Salad and the Wild Planet Tuna Salad. Guests should also stay tuned as more details on additional new menu items are announced throughout the year.
About Rubio’s Restaurants:
The first restaurant was opened in 1983 in San Diego by Ralph Rubio and his father, Ray, who started the fish taco phenomenon that spread across the nation. Today, Rubio’s menu has grown from The Original Fish Taco®to include additional chef-crafted seafood recipes that feature shrimp, wild salmon, and ono. In addition to certified sustainable seafood, Rubio’s offers chargrilled marinated chicken and steak, salads, hand-made guacamole, “no fried” pinto beanssm and a variety of salsas, and proprietary sauces that are prepared daily. Rubio’s is headquartered in Carlsbad, Calif., and operates 196 restaurants in California, Arizona, Colorado, Utah and Nevada. For more information, visit http://rubios.com.