any firm flesh fish (around 85g per taco)
red or white cabbage (or both)
2-3 spring onion, cut on angle
red onion, thinly cut
Thai sweet chili sauce
flat bread or tortilla
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.