Description
This vibrant Fish Taco Bowl recipe features tender, seasoned fish pieces air-fried to perfection, paired with a zesty slaw and a creamy, spicy mayo drizzle. Perfect for a quick, flavorful meal packed with fresh ingredients and a delightful Cajun kick.
Ingredients
Scale
Fish
- 4 (6 ounce) boneless skinless fish fillets (such as blackfish, cod, or mahi mahi), cut into 1-inch pieces
- Olive oil spray
- 2 teaspoons Cajun seasoning, or more to taste
Spicy Mayo
- 1/4 cup mayonnaise
- 1 teaspoon sriracha or chipotle en adobo sauce
- 1/4 lime, juiced
- Water as needed (to thin for drizzling)
Slaw
- 5 cups slaw mix (red cabbage, white cabbage, and shredded carrots)
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 lime, juiced
Garnish
- Lime wedges (from 1 lime)
- Cilantro (optional)
Instructions
- Prepare and Season the Fish: Spritz the fish pieces all over with olive oil spray to ensure even cooking and prevent sticking. Then, season the fish thoroughly with Cajun seasoning for a flavorful kick. Cut one lime into wedges and halve the other lime for juicing and garnish.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise with sriracha or chipotle en adobo sauce for heat. Squeeze the juice of 1/4 lime into the mixture and add a little water to thin the sauce to a drizzle-able consistency.
- Cook the Fish: Air fry the seasoned fish pieces at 400°F (204°C) for 6 minutes, shaking the basket halfway through to ensure even cooking. If you don’t have an air fryer, heat a skillet on high, spray with oil, and cook the fish for 5 to 6 minutes until cooked through and lightly browned.
- Prepare the Slaw: While the fish cooks, toss the slaw mix with 1/2 tablespoon olive oil, the juice of the remaining 1/2 lime, and 1/2 teaspoon kosher salt until evenly combined and lightly dressed.
- Assemble the Bowls: Divide the dressed slaw onto four plates, arrange the cooked fish on the side, and drizzle the spicy mayo over the fish pieces. Garnish with lime wedges and fresh cilantro if desired for a bright finish.
Notes
- Use firm, white fish like cod or mahi mahi for best results.
- If you prefer less heat, reduce the amount of sriracha or omit it entirely.
- Slaw can be made ahead and stored in the refrigerator for up to a day.
- To make this recipe gluten-free, confirm your Cajun seasoning and mayonnaise are gluten-free certified.
- For a vegetarian version, swap fish for grilled tofu or roasted chickpeas.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 55mg
