Paprika-Spiced Grilled Cod and Party-in-Your-Mouth Mango Salsa!
1 mango – peeled
2 Persian cucumbers
1 (15.5 ounce) can garbanzo beans (chickpeas)
rinsed and drained
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
¼ 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.
There are no reviews for this recipe yet, use a form below to write your review