Put the sea bass into a non-metallic dish with 1 tbsp olive oil, the zest and juice of 1½ limes, the garlic, half the chilli and the coriander stems. Turn to coat, then set aside for 15 minutes.
Mix together the remaining chilli, the coriander leaves, strawberries and avocado. Season and squeeze over the remaining lime juice.
Warm the tortillas through in an oven preheated to 150°C, gas mark 2.
Meanwhile, place a frying pan with 1 tbsp olive oil over a medium-high heat. Shake the excess marinade from the sea bass, then add to the pan skin-side down. Cook for 2 minutes, until the skin is crisp, then gently flip over and cook for 2 minutes more. Remove from the pan and cut into pieces.
Pile the strawberry and avocado salsa onto the tortillas, top with the sea bass, garnish with coriander and lime slices and serve.