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  • angildersleeve

Incredible Fish Tacos | Sea Bass (Lubina) | Pico de Gallo | Homemade Avocado Lime Aioli

This video shows all the ingredients and steps involved in making fish tacos from scratch at home, starting with breaking down a whole sea bass (lubina). The video shows how to break down the fish into fillets and remove the pin bones and skin, how to make a quick pico de gallo, and how to make a homemade avocado lime aioli:

The fish tacos really came out incredible, and are 100% worth making at home.

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For the Pico de Gallo:

1 plum tomato, seeds and insides removed, medium dice

½ tsp kosher salt

¼ red onion, medium dice

¼ cup pickled jalapeno, minced

3 Tbsp cilantro, finely chopped

Zest of 1 lime

Juice of 1 lime

½ tsp red pepper flakes

Kosher salt & freshly-ground black pepper, to taste

For the Avocado Lime Aioli:

1 avocado

1 clove garlic

1 cup sunflower oil

1 whole egg

1 Tbsp Dijon mustard

Zest of 1 lime

Juice of 1 lime

3 Tbsp fresh cilantro, roughly chopped

Kosher salt, to taste

Other Taco Components:

6 corn or flour tortillas

4 fillets of seabass or other mild white fish

3 Tbsp vegetable oil

1 cup of Iceberg or Romaine lettuce, shredded very finely

1 lime, cut into wedges, as garnish

2 Tbsp fresh cilantro leaves, as garnish


(1) Combine the tomatoes in a bowl with the kosher salt.

(2) Drain the water that has released from the tomatoes after about 15 minutes.

(3) For the pico de gallo, combine the ingredients and set aside at room temperature.

(4) For the avocado-lime aioli, combine the ingredients in a tall immersion blender container and blend until all the ingredients are fully incorporated and have formed a stable emulsion.

(5) Warm the corn or flour tortillas in the oven wrapped in aluminum foil.

(6) Season your fish fillets with Kosher salt.

(7) Fry the fish quickly on both sides in sunflower seed oil and begin taco assembly.

(8) To assemble the tacos, top the tortillas with the shredded lettuce, pico de gallo, avocado lime aioli, fresh cilantro, and extra lime juice.

*Use a slotted spoon when adding the pico de gallo, if you prefer a slightly less messy eating experience.

(9) Serve immediately.

Equipment and Supplies:

Awesome 8" chefs knife from Wusthof:

If you are looking for a nice microplane:

Everybody I know uses these fat fish tweezers for pulling out fish bones. I like using a high-quality tweezer made for humans with a slanted tip, like this one from Revlon:

For a nice immersion blender:

A higher-end chef's knife:

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