Mix the rice, coconut milk, and lime juice together. Season with salt and set aside.
Meanwhile, coat the fish in the red curry paste. Heat a frying pan to medium-high. Drizzle with oil. Add the ginger and garlic.
Fry until fragrant, then add the fish and carefully cook it through.
Fill the tortillas with rice, fish, tomatoes, mango, avocados, mesclun, spring onion, Thai basil, and Vietnamese mint.