One of the best foods you will have all over North America

للوصفة بالعربي، احضروا حلقة صباح الدار على تلفزيون أبو ظبي اللي بورجيكم فيها كيف تعملوها


When visiting the US, one of the most popular food options on almost all menus are the fish tacos. they are served everywhere and in a huge variety ways and forms. Of course everyone has their own vision of the perfect taco, the meat used, the sauce, the vegetables… some add avocados some don’t, some with bean sprouts some classic with pico de gallo… and so the taco is one of those options that lends itself really well to a make your own taco bar option when entertaining. This takes away from you laboring over each taco, and also allows space for variety. We all know how everyone loves to have options and we all love “make your own” anything.. don’t we?

Well here is the way I like to make and serve fish tacos, but do know that I too play around with the toppings very often and do moody tacos depending what am loving during that time. However, when it comes to the fish taco, the one staple that I do not change no matter what is my Spicy Fish Taco Sauce (recipe on this link) it just transforms the taco and honestly brings everything together beautifully, I am a loyal fan. I might add an avocado sauce along side the spicy fish taco sauce, but that fish taco sauce is stayin!

Finally, to me, a taco is only as good as the tortilla wrap/shell. And unfortunately I find the ones sold in supermarkets are a terrible interpretation, the flavour is just wrong! And so I have included for you a video on how to make your own tortilla wraps, yes anytime there is extra effort, there simply is better food. But I leave it up to you and your time to decide which to go for.


For the recipe in Arabic watch my Sabah Al Dar episode on Abu Dhabi TV, where I show you how to make this recipe.



Enjoy! 🙂


  • ¼ cup finely shredded red cabbage
  • 1 avocado, sliced
  • 1 lime
  • 1 handful fresh coriander leaves
  • ½ cup bean sprouts
  • ¼ cup Mexican cheese (optional)
  • Tortilla Wraps or Taco Shells
  • 1 recipe DS Spicy Fish Taco Sauce (recipe on this link)


For Fish

  • 2 white fish fillets, skinned and sliced
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tbsp finely chopped coriander
  • DS Himalayan Pink Salt
  • Black Pepper to taste
  • ½ cup Almound flour
  • 2 eggs

In a large bowl mix together the cumin powder, garlic powder, finely chopped coriander, salt & black pepper along with the almond flour.

In a separate bowl crack and beat the two eggs.


Dip the fish slices into the beaten eggs then into the almond flour mixture and line on a baking tray.

Spray the prepared fillets with oil and bake in a 190C oven for 15 minutes.

Make the fish sauce by mixing all the ingredients together then place in a squeeze bottle, keep cold until ready to serve.

Heat the taco disks slightly in a frying pan.


To plate, place the taco on a plate, top with the shredded cabbage, sliced avocados and coriander leaves, then place the cooked fish fillets on top and drizzle with the fish taco sauce.

Top all with the bean sprouts and serve immediately along side guacamole and tomato salsa.

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