- 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
- 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.
04/27/2018
recipepes.com
Paprika-Spiced Grilled Cod and Party-in-Your-Mouth Mango Salsa!, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
