Preheat oven to 425°F (220°C).

In a bowl, mix sliced spring onions, diced red chili, and grated gouda cheese.

Spread the mixture over the flour tortillas.

Bake the tortillas for 3-4 minutes, or until cheese is melted and tortillas are lightly browned.

While the tacos are baking, prepare the salad.

In a separate bowl, whisk together white wine vinegar and finely diced onion.

Season with salt, pepper, and sugar to taste.

Gradually whisk in oil until fully incorporated to create a vinaigrette.

In a large bowl, combine torn lettuce, sliced cucumber, and sliced tomatoes.

Dress the salad with the vinaigrette.

Serve the baked tacos immediately with the salad.