Description
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!
Ingredients
- 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
- ΒΌ cup canola oil, or as needed
- 4 flour tortillas
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 4