Paprika-Spiced Grilled Cod and Party-in-Your-Mouth Mango Salsa!

This recipe is one I created this evening after going to the local market. Wild cod was on sale and my husband was craving it. I thought the delicate flavor of cod would work perfectly with a tangy salsa. This recipe was super easy to make and perfect for a hot summer night!

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 757 Calories

Ingredients

• 1 lemon, juiced
• 1 lime, juiced
• 4 tomatoes, chopped
• 2 pounds cod fillets
• kosher salt to taste
• 2 teaspoons red pepper flakes
• 4 flour tortillas
• 1 mango - peeled, seeded, and diced
• Kosher salt and freshly ground black pepper, to taste
• 2 teaspoons paprika, or to taste
• ¼ cup canola oil, or as needed
• 2 Persian cucumbers, finely chopped
• 1 (15.5 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 tablespoon minced pickled jalapeno pepper
• 2 tablespoons chopped fresh lemon basil

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat, and lightly oil the grate.

Step 2

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.

Step 3

Season the cod with the paprika, salt, and pepper; brush with the canola oil.

Step 4

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.