Fish Tacos with Mango, Carrot, and Watermelon Radish Garnish

I was 32 when I started cooking; up until then, I just ate.  --Julia Child

The rain finally tapered off and the sun came out (briefly) this weekend -- so I decided to make a dish that suited such a bright, fresh day.   I wanted seafood, but nothing fussy, so I thought fish tacos would be perfect.

I took 3 boned/skinned fillets of Haddock, brushed them will lemon, garlic powder and butter and grilled them until flaky.  Then, I broke them apart into small pieces, dusted with chili powder and set aside, tenting with foil to keep it warm.  Next, I shredded some carrot, diced some mango, washed some mesclun and made a chipotle mayo by mixing some Frank's Red Hot sweet chili sauce, mayo, chili powder, lemon juice, garlic and a wee dollop of chipotle chili in Adobo sauce.  I had a watermelon radish in my organic box this week, so I decided to slice it thin and "pickle" it by simmering it with some vinegar, sugar and candied ginger until soft. A watermelon radish is a gorgeous thing, by the way...and it had a beautiful fuchsia-red color once cooked.

I picked some cilantro from my herb garden, warmed some tortillas and assembled the tacos.  The fish was smoky and sweet, the carrots and mango added crunch, the spicy mayo added some zing and the radish and cilantro took it to a whole new level of yum.  

Now if only the warm weather will stick around longer than those tacos.  :)