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

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

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.