Ingredients

• 2 pounds boneless fish filets

• 1/4 cup olive oil

• Juice of 1 lime

• 1 bottle Byron Bay Chilli Co. sauce of your choice

• 2 green onions, white and green parts, chopped

• 1/4 cup chopped cilantro

• 2 cups shredded cabbage

• 1/4 cup mayonnaise

• 1 cup plain yogurt or sour cream

• Chili seasoning blend, to taste

• Salt, to taste

• 12 flour tortillas (2 to 3 per person)

Instructions

Place the fish in a large, shallow dish, sprinkle it with olive oil and lime juice and allow it to marinate for 30 minutes.

In a large bowl, combine the green onion, coriander and cabbage.

In a small bowl, whisk together the mayonnaise, yogurt or sour cream, chilli seasoning and salt to taste.

Preheat a grill to medium low.

Wrap the tortillas in foil and place them on a not-too-hot part of the grill to slowly warm.

On a very clean, thoroughly oiled grate, grill the fish until just cooked through, about 10 minutes per inch of thickness of the fish. Remove the fish to a clean platter, allow it to rest 10 minutes and then slice it into thick strips.

For each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with either the coconut or the sweet chilli sauce, a spoonful of salad, then some creamy sauce and more chilli sauce. Make a small fold along the bottom edge of the tortilla, then close from both the sides, creating a little parcel that won't drip out the bottom.