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1.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. 2.Preheat An Outdoor Grill For High Heat, And Lightly Oil The Grate. 3.Season The Cod With The Paprika, Salt, And Pepper; Brush With The Canola Oil. 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.
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