INGREDIENTS
1 mango-peeled, seeded, and diced
4 tomatoes, chopped
2 cucumbers, finely chopped
1 lime, juiced
Kosher salt and freshly ground black pepper to taste
2 lb cod fillets
1 (15.5oz.) can of garbanzo beans (chickpeas), rinsed and drained
1 tbsp minced pickled jalapeno pepper
2 tsp red pepper flakes
2 tbsp chopped fresh lemon basil
2 tsp paprika, or to taste
¼ cup canola oil, or as need
4 flour tortillas
DIRECTIONS
– 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 on high heat, and lightly oil the grate.
– Season the cod with the paprika, salt and pepper; brush with canola oil.
– Cook the cod on 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 warm tortillas topped with mango salsa.
