Cod Cheek Burritos with Tomato, Avocado and Mango Salsa


For the last 3 days we’ve been craving spicy food with the chilies cooked in, on the side, or both.  Must be some sort of anemia, low blood pressure, Mexicanitis or something.


This salsa was the best medicine 🙂


For the burritos, I sliced the cod cheeks into bite sized pieces, marinated them with a little lime juice and olive oil, then seared them in a hot pan.  Magic!

Tomato, Avocado and Mango Salsa

2 tomatoes, seeded and diced

1/2 large mango, peeled and diced

1 avocado, peeled, seeded and diced

2 spring onions, white and green, chopped

1/4 cup cilantro, chopped

1 mild green chilli pepper, chopped

Juice from one lime

Salt to taste

Mix everything together and refrigerate until ready to use.


About cookinginsens

An American living in Burgundy, France
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19 Responses to Cod Cheek Burritos with Tomato, Avocado and Mango Salsa

  1. acasadisimi says:


  2. That looks kickass and fish cheeks are just the best things in the world!!
    Nice work my friend.

  3. Ooooooooo nice. I’ve never tried cod cheeks! I imagine they’re like scallops in texture? Maybe cinqo de mayo has crept into your veins subconsciously… !

  4. firefly1275 says:

    Looks delicious.

  5. Very neat idea….haven’t thought of cod cheeks. Always reminds me of a Chinese dish that I saw on a menu…”Fish lips & Ducks’ feet”:)

  6. Beautiful and fresh, Rosemary!

  7. yitzelruiz says:

    Reblogged this on dollcoronel.

  8. Mexicanitis – love it!

  9. Karen says:

    I’ve never had mangoes with avocados but I’m sure they are a nice combination.

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