Any firm flesh fish (around 85g per taco) (Harbour Fish)
Red or white cabbage (or both) (Ettrick Gardens)
2-3 spring onion, cut on angle (Caithness Farm, Ettrick Gardens)
Julienne carrot (Ettrick Gardens)
Red onion, thinly cut
Thai basil (JaneFeild Hyrdroponics)
Thai sweet chili sauce
Flat bread or tortilla (Breads and More)
Cut fish into small chunks and pan fry with salt and pepper. Finely chop cabbage & red onion. Finely chop red chili (to taste), green onions and tear up cilantro and basil.
In a bowl add equal portions sweet chili sauce and mayonnaise, stir.
Spread/drizzle your flat bread or tortilla with mayo sauce, top with fish, slaw, herbs and what ever takes your fancy, sit in the sun and enjoy.
This is one of those recipes that you can customise to your own taste so add or subtract from the following list to suit.