Serves: 2

Cooking Time: 10-15 minutes


  • 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 Simply7 Salt & Vinegar Quinoa Chips


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 Simply7 Salt & Vinegar Chips.

Recipe by Rachael DeVaux, RD and Simply7

Try This Recipe With Salt & Vinegar Quinoa Chips

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