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.
The dipping
sauce is what wins me
on these though... A fresh mango and
chilli sauce, that's just the right amount of
sweet and spicy, and the creamiest peanut
sauce with coconut milk and lots of spices.
So far, the ways I know of cooking meatballs are: Italian style (with soffrito, tomato purée, beef stock, red wine, garlic, oregano and Parmesan, then served with pasta, or courgetti if I'm feeling virtuous), Swedish style (in gravy with Philadelphia Light mixed into it to make it creamy, then served with mashed potatoes and peas) or something I found
on an American recipe site once which sounds vaguely Tex - Mex, although I gather from the measurements in your recipe that you're from the other side of the pond, so you'll probably raise an eyebrow at that (with black beans, pinto beans, BBQ
sauce, smoked paprika,
chilli flakes and cheddar, then served with
sweet potato wedges).