Slice Chorizo into diagonal pieces and fry until golden. Remove from pan and fry pieces of fish in S&P. Dress the tacos (which I warmed in a dry pan) with chopped spinach and kale, then the chorizo and fish. Top with a salsa made up of red onion, spring onion, coriander, fresh chilli, quartered cherry tomatoes, and lemon juice. Finish the taco wit more coriander, chili, lemon juice and Japanese mayo (mayo not pictured).