Ingredients
- 2 cod filets
- 1/2 tsp cumin
- 1 lime, juiced
- 1/2 cup cilantro, finely chopped
- 1 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1 yellow bell pepper, diced
- 2 tbsp red onion, diced
- 3 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- 1 cup Sea Salt Quinoa Chips, crumbled
Directions
Rinse cod and pat dry with paper towels. Season with cumin, sea salt, pepper, 2 tbsp cilantro. Heat 1 tbsp oil in pan until hot, but not smoking. Lay fish skin side down and cook until crispy, then flip. Cook for an additional 3-5 minutes, or until fully cooked. Make the salsa – combine cucumber, tomatoes, bell pepper, red onion, remaining lime juice, 2 tbsp olive oil and red pepper flakes. Heat the tortillas over flame and then add arugula, the cooked fish, veggie salsa and crumbled Sea Salt Quinoa Chips.
Recipe by Rachael DeVaux, RD and Simply 7
