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Dinner recipe · from the recipe book

Chili-Lime Cod Burritos with Tomato Salsa

Flaky chili-spiced cod, cilantro-lime rice, black beans and crunchy cabbage wrapped in warm flour tortillas with a bright, juicy fresh tomato salsa.

Chili-Lime Cod Burritos with Tomato Salsa

Ingredients

  • 1 lb500 gCod filletpatted dry
  • 4 tortillas196 gFlour tortillas, 8-inch
  • ¾ cup150 gLong-grain white rice, dryrinsed
  • 1¼ cups300 gWater
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 2 medium250 gTomatoesfinely diced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 lime, juiced44 gLime juice
  • 2 cups shredded140 gGreen cabbagethinly shredded
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1½ tsp4 gChili powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGarlic powder
  • 1 tbsp15 gOlive oil
  • ¼ tsp2 gSalt

Steps

  1. Bring the water and rice to a boil in a saucepan, cover, reduce to low and simmer 15 minutes; rest off the heat 10 minutes, then fluff with half of the lime juice and half of the cilantro.
  2. While the rice cooks, make the salsa: stir together the tomato, red onion, jalapeño, the remaining half of the cilantro and one quarter of the lime juice.
  3. Stir the Greek yogurt with the remaining quarter of the lime juice to make a lime crema.
  4. Warm the black beans in a small pot over low heat for 3 to 4 minutes.
  5. Mix the chili powder, cumin, garlic powder and salt into a spice rub, and rub it over both sides of the cod fillets.
  6. Heat the olive oil in a large skillet over medium-high heat and cook the cod fillets 3 to 4 minutes per side, until the fish flakes easily and reaches 145°F (63°C); break the cod into large flakes.
  7. Warm the flour tortillas in a dry skillet for about 20 seconds per side.
  8. Fill each tortilla with the rice, black beans, flaked cod, cabbage, a spoonful of salsa and the lime crema, then fold in the sides and roll up tightly. Serve with any remaining salsa.

Contains: Milk, Fish, Gluten.

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

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