Cut the pepper and tomatoes into cubes of about half a centimeter, then put them in a container. Finely chop the spring onion and coriander with a knife and add them to the other ingredients. Adjust the salt and season with extra virgin olive oil and a few drops of tabasco (adjust the quantity according to your taste and the desired spiciness).
Put the tacos on a baking tray and heat them at 180° for 10 minutes.Grease the sea bass fillets with oil and grill them on a grill pan. When they are ready (after 6 or 7 minutes), remove the skin and fillet into small pieces.
Stuff the tacos filling them with the beaten pepper and tomato (the fake Pico de Gallo) and the pieces of sea bass.