paprika-spiced grilled cod and party-in-your-mouth mango salsa!

Ingredients

• Servings: 4
• 1 mango - peeled, seeded, and diced
• 4 tomatoes, chopped
• 2 persian cucumbers, finely chopped
• 1 (15.5 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 lime, juiced
• 1 lemon, juiced
• 1 tablespoon minced pickled jalapeno pepper
• 2 teaspoons red pepper flakes
• 2 tablespoons chopped fresh lemon basil
• kosher salt to taste
• 2 pounds cod fillets
• 2 teaspoons paprika, or to taste
• kosher salt and freshly ground black pepper, to taste
• 1/4 cup canola oil, or as needed
• 4 flour tortillas

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• stir the mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, red pepper flakes, and lemon basil in a bowl; season with kosher salt. set aside.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• season the cod with the paprika, salt, and pepper; brush with the canola oil.
• cook the cod on the preheated grill until the fish flakes easily with a fork, about 3 minutes per side. quickly warm the tortillas on the grill just before the cod is finished. serve the cod in the warm tortillas topped with the mango salsa.