Methods/steps

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.