Chef Adam Parker’s Fish Tacos Recipe

Chef Parker's Fish Tacos

A great dish for lunch or dinner!

  • 3 ea. Taco Shells (soft or hard)
  • ½ cup Arugula (or greens of your choice)
  • 3 ea. Haddock (Bread Lightly and fry in oil until cooked), you can grill the fish if preferred
  • 3 oz. Plum Tomato
  • 4 oz. Balsamic Glazed Red Onions (mix 4 oz. sliced red onions with 1 oz. of balsamic vinegar and sauté over medium heat for 5 minutes)
  • 3 oz. Cotija Mexican Cheese
  • 3 oz. Red Pepper Aioli (2 oz. red pepper pureed with 1 cup mayo, plus ¼ tsp. garlic)

Lightly toast or grill taco shells, add greens. Fry Haddock in oil and place on greens, add tomato, balsamic glazed onion, Red pepper aioli, and cheese.

Serve and Enjoy!

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