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

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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 changed into on sale and my husband become craving it. I thought the delicate flavor of cod would work perfectly with a tangy salsa. This recipe was awesome smooth to make and best for a hot summer time night!"

Ingredients :

  • 1 mango - peeled, seeded, and diced
  • four tomatoes, chopped
  • 2 Persian cucumbers, finely chopped
  • 1 (15.Five ounce) can garbanzo beans (chickpeas), rinsed and tired
  • 1 lime, juiced
  • 1 lemon, juiced
  • 1 tablespoon minced pickled jalapeno pepper
  • 2 teaspoons pink pepper flakes
  • 2 tablespoons chopped fresh lemon basil
  • kosher salt to flavor
  • 2 kilos cod fillets
  • 2 teaspoons paprika, or to flavor
  • kosher salt and freshly floor black pepper, to taste
  • 1/four cup canola oil, or as wished
  • four flour tortillas

Instructions :

Prep : 25M Cook : 4M Ready in : 35M
  • Stir the mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, crimson pepper flakes, and lemon basil in a bowl; season with kosher salt. Set aside.
  • Preheat an outside grill for excessive heat, and gently 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 in line with side. Quickly warm the tortillas at the grill simply earlier than the cod is finished. Serve the cod in the warm tortillas crowned with the mango salsa.

Notes :

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