Loaded Cod Burritos

These loaded cod burritos are made with our cod cheeks. Ready in just over 15 minutes this build-your-own dinner is sure to be enjoyed by the whole family. Cod cheeks are a tender and succulent cut of fish that are often overlooked, but they're perfect for this dish.

  • Beginner
  • Serves 4
  • 15 minutes

What you’ll need

  • 400g cod cheeks
  • 1tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp thyme
  • ½ tsp oregano
  • ½ tsp cayenne pepper
  • 4 white tortilla wraps
  • 150g long-grain rice, cooked
  • 1 tbsp olive oil
  • 1 large onion, finely sliced
  • 250g sliced mixed peppers
  • 395g mixed beans
  • 100g spinach
  • pickled jalapenos
  • 1 tbsp sour cream
  • 1 x avocado
  • 1 lime
  • coriander

Let's Cook!

Loaded Cod Burritos
Step 1

Cut the cod cheeks into small bite-sized chunks and pat dry with a paper towel. Stir together the spices and add the cod until it is well coated in the seasoning and cook in the air-fryer for 6 minutes until crispy and golden brown. Alternatively you can pan fry.

Loaded Cod Burritos
Step 2

Heat oil in a large frying pan over medium heat. Fry the onion until soft, then increase the heat and add the peppers, stir-fry for 5 minutes. Stir in the beans to heat through and add half the spinach and let it wilt.

Loaded Cod Burritos
Step 3

Mash the avocado with sour cream, season with salt and pepper and a squeeze of lime juice.

Loaded Cod Burritos
Step 4

Assemble your burritos. Pile the rice into the center of each wrap and spoon over the bean and pepper mixture. Pile the cod cheeks on top. Scatter over the remaining spinach and a dollop of mashed avocado, then roll up and slice in half to serve.

Skinless monkfish cheeks

Alternatively you can try

Skinless monkfish cheeks


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