We cooked this during the 2000 Olympics in Sydney, and it has become a big family favorite. If I had to eat only one thing every day for the rest of my life, this would do. Feel free to use leftover grilled beef, lamb, sausage, chicken, goanna, crocodile, emu, goat or whatever you’ve got.

Ingredients

•    1 1/2 pounds leftover grilled meat, sliced into thin strips
•    1 onion, diced
•    4 to 6 large flour tortillas, warmed
•    1 cup hummus
•    1 cup shredded Jack cheese
•    1 avocado, peeled, pitted and sliced
•    1/2 cup sour cream
•    Byron Bay Chilli Co. Red Cayenne Chilli Sauce With Lime

Instructions

In large skillet over medium heat, reheat the meat and cook the onion, together.

Warm 1 tortilla and lay it on a plate. Top it with a dollop of hummus, several slices of meat, a sprinkling of onion and cheese, a few slices of avocado and a spoonful of sour cream. Drizzle the filling with a bit of Byron Bay Chilli Co. Red Cayenne Chilli Sauce with Lime. Close the bottom and roll up tightly.

Fish tacos are almost always good, but with our sweet chilli sauces they shine. You can use either Byron Bay Chilli Co. Fiery Coconut Chilli Sauce or Byron Bay Chilli Co. Spicy Sweet Chilli Sauce.

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.

In Australia, we use a long loaf of Turkish bread for these sandwiches, but you can use Mexican bolillos or even Kaiser rolls. As you might expect, the sauce is the secret ingredient. The sandwiches can be assembled, wrapped in plastic wrap and refrigerated overnight for grilling the next day if desired.

Ingredients

•    1/2 cup mayonnaise
•    1/2 cup sour cream
•    1/4 cup chopped cilantro
•    2 tablespoons taco seasoning or chili powder
•    1 cup Byron Bay Chilli Co. Spicy Sweet Chilli Sauce
•    1 loaf Turkish bread or 4 rolls
•    2 cups thinly sliced or shredded chicken, pork or beef Salt and pepper to taste

 Garnish:
•    Sliced red onion
•    Sliced avocado
•    Shredded cheese of your choice or crumbled feta

Instructions

In a bowl, whisk together the mayonnaise, sour cream, cilantro and taco seasoning. Slice the bread into four even hunks and split them open, or just split open the rolls. Spread each half of bread with this mixture and drizzle with chilli sauce. On the bottom half, spread some chicken and sprinkle it with salt and pepper. Layer red onion, avocado and cheese on chicken and top with other half of bread. In a dry pan over medium-high heat, on a BBQ griddle, or in a sandwich toaster, toast the sandwiches on both sides until heated through. The bread should be crisp and the cheese melted. Cut the sandwiches in half and serve hot.