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Dinner recipe · from the recipe book

Chili-Lime Cod Burritos with Roasted Pepper Salsa

Flaky chili-rubbed cod, black beans and cilantro-lime rice wrapped in warm flour tortillas with a smoky, tangy roasted pepper salsa.

Chili-Lime Cod Burritos with Roasted Pepper Salsa

Ingredients

  • 1¼ lb560 gCod filletcut into 4 pieces
  • 8 tortillas392 gFlour tortillas, 8-inch
  • ¾ cup150 gLong-grain white rice, dryrinsed
  • 1¼ cups300 gWater
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 2 medium238 gRed bell peppercut into wide strips
  • 1 whole14 gJalapeñohalved and seeded
  • 1 medium110 gRed onionhalf cut into wedges, half finely diced
  • 3 cloves9 gGarlicpeeled
  • 1 medium123 gTomatoeshalved
  • 2 cups shredded140 gGreen cabbagethinly shredded
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 lime, juiced44 gLime juice
  • 2 tbsp25 gOlive oil
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • ½ tsp3 gSalt

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the bell pepper, jalapeño, red onion wedges, garlic and tomato with one third of the olive oil and spread on one side of the sheet pan; roast 12 minutes.
  3. Meanwhile, bring the rice, the water and a pinch of the salt to a boil in a saucepan, cover, reduce to low and cook 15 minutes; rest off heat 5 minutes.
  4. Pat the cod fillet pieces dry, then rub the cod fillets with another third of the olive oil, the chili powder, the cumin and half of the remaining salt.
  5. Place the cod fillets on the empty side of the sheet pan and roast with the vegetables 10–12 minutes, until the cod flakes easily and reaches 145°F (63°C).
  6. Chop the roasted bell pepper, jalapeño, onion wedges, garlic and tomato, then stir in the diced red onion, half the lime juice and the last of the salt to make the roasted pepper salsa.
  7. Fluff the rice with the cilantro and the remaining half of the lime juice.
  8. Warm the black beans in a small pan with the remaining third of the olive oil, about 3 minutes.
  9. Warm the flour tortillas in the turned-off oven for 2 minutes, and flake the roasted cod into large pieces with a fork.
  10. Fill each flour tortilla with cilantro-lime rice, black beans, flaked cod, shredded cabbage and roasted pepper salsa, fold in the sides and roll up tightly.

Contains: Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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