There’s something incredibly satisfying about a fresh and vibrant bowl that brings all the best flavors of a fish taco without the tortillas. The Fish Taco Bowl with Spicy Mayo Recipe is exactly that—a perfect mix of tender seasoned fish, crunchy slaw, and a creamy, zingy sauce that’ll keep you coming back for more.

A white speckled bowl holds a colorful layered salad. The bottom layer is fresh shredded cabbage in purple and white, mixed with thin orange carrot strips and green cilantro leaves. On the right side of the bowl, there are golden brown cooked chicken pieces with a light sauce drizzled over them. A bright green lime wedge sits on the top left edge of the bowl. Around the bowl on a white marbled surface are extra lime slices, green cilantro sprigs, and some sauce drops. Nearby, two more white bowls with a similar salad can be seen. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fish Taco Bowl with Spicy Mayo Recipe
Top Tip
How to Serve Fish Taco Bowl with Spicy Mayo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fish Taco Bowl with Spicy Mayo Recipe

Why You'll Love This Recipe

This Fish Taco Bowl with Spicy Mayo Recipe is a total game-changer for weeknight dinners. It’s super quick to throw together, packed with flavor, and feels a little fancy without any fuss—plus, the spicy mayo adds a creamy kick that’s out of this world.

Super Quick: You can have this delicious bowl ready in just around 15 minutes, making it perfect for busy days.
Healthy & High Protein: It’s loaded with lean fish and fresh veggies, making it light but filling.
Spicy Mayo Magic: That creamy, spicy drizzle makes all the flavors come together beautifully.
Flexible Cooking: Whether you have an air fryer or just a skillet, it works wonderfully either way.

Ingredients & Why They Work

Every ingredient plays its part here, from the seasoning that adds smoky warmth to the lime juice that brightens everything up. Here’s why I picked each one—and some tips for when you shop or prep.

Flat lay of fresh raw white fish fillets cut into chunks, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl of bright red sriracha sauce, two whole bright green limes (one halved, one cut into wedges), a mound of colorful slaw made from red cabbage, white cabbage, and shredded carrots, a small white ceramic bowl of golden olive oil, a small pile of reddish-brown Cajun seasoning powder, a small bunch of fresh green cilantro leaves, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fish fillets: I use flaky white fish like cod or mahi mahi because they hold up well but stay tender. Cut into bite-sized pieces so they cook evenly.
Cajun seasoning: It brings a nice smoky-spicy depth. Feel free to adjust the heat or swap in your favorite spice mix.
Mayonnaise: The creamy base for the spicy mayo – it cools the heat and adds richness.
Sriracha or chipotle in adobo: This is your spicy punch. The chipotle gives a smoky twist, while sriracha is more straightforward heat.
Limes: Fresh lime juice brightens the mayo and slaw, balancing rich fish flavors beautifully.
Slaw mix: Red and white cabbage with shredded carrots add crunch, color, and fresh earthiness. Pre-shredded works perfectly here.
Olive oil and kosher salt: Simple flavor boosters that help the slaw come alive without overpowering anything.
Cilantro (optional): If you love an herbaceous pop, cilantro is a nice optional garnish that adds fresh brightness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Fish Taco Bowl with Spicy Mayo Recipe depending on what’s in my fridge or mood. It’s so flexible you can easily adapt it to suit your tastes or dietary needs.

Variation: When I want to boost the veggies, I add diced avocado or fresh corn kernels to the bowl—it adds great texture and creaminess.
Spice Level: If you prefer mild, just ease up on the sriracha or chipotle, or swap them for a milder hot sauce.
Low-carb option: Skip the slaw or swap it for cauliflower rice for a grain-free version that’s just as satisfying.
Cooking swap: No air fryer? No worries! A hot skillet works just as well and keeps the fish perfectly crispy on the outside.

Step-by-Step: How I Make Fish Taco Bowl with Spicy Mayo Recipe

The dish is in a white speckled bowl on a white marbled surface, showing two main layers. The bottom layer is a mix of shredded purple and white cabbage with thin strips of carrot, garnished with green cilantro leaves and a lime wedge resting on the side. On top, there are golden-brown, seasoned cooked chicken pieces drizzled with a light creamy sauce. A fork is placed inside the bowl near the cabbage. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Fish

I like to spray the fish pieces lightly with olive oil so the Cajun seasoning sticks well and the fish crisps beautifully in the air fryer. Don’t skimp on seasoning here—it’s the flavor backbone. Cutting the fish into roughly 1-inch pieces helps them cook quickly and evenly.

Step 2: Whip Up the Spicy Mayo

Combine the mayo with the sriracha (or chipotle for a smoky touch), then squeeze in a quarter lime’s juice. Add a splash of water to thin it until you can drizzle it easily over the fish later. This sauce is what really takes the bowl from good to unforgettable.

Step 3: Cook the Fish

Air fry your fish at 400°F for about 6 minutes, shaking the basket halfway through so everything browns nicely. If you prefer skillet cooking, just heat it up on high, spray with oil, and cook the fish pieces for about 5 to 6 minutes until golden and cooked through.

Step 4: Dress the Slaw

While the fish cooks, toss your slaw mix with olive oil, fresh lime juice from half a lime, and kosher salt. This simple dressing adds just the right brightness and lightly softens the cabbage without losing crunch.

Step 5: Assemble and Serve

Divide the slaw between 4 plates, add the hot fish alongside, and generously drizzle the spicy mayo over the top. Finish with lime wedges on the side and a sprinkle of fresh cilantro if you’re into that herbaceous note. It’s ready to dive into!

Top Tip

This Fish Taco Bowl with Spicy Mayo Recipe became a go-to staple for me once I figured out these kitchen hacks that keep it easy and tasty every time.

Even Pieces for Even Cooking: Cutting your fish into uniform sizes means they cook evenly without drying out or being undercooked.
Adjusting Sauce Consistency: Adding a bit of water to the mayo mix helps you drizzle instead of dollop, which looks nicer and spreads flavor throughout.
Shaking the Air Fryer Basket: Don’t forget to shake it halfway to get that perfect crisp on all sides—makes a world of difference.
Don’t Overcrowd the Pan: If cooking in a skillet, space the fish pieces so they sear instead of steam, giving you that golden crust and juicy inside.

How to Serve Fish Taco Bowl with Spicy Mayo Recipe

Garnishes

I usually finish the bowl with chopped fresh cilantro and extra lime wedges. Sometimes I'll add thinly sliced radishes or a little diced avocado to elevate the textures and add pops of color and flavor. The lime wedges brighten each bite when squeezed fresh at the table.

Side Dishes

This bowl stands beautifully on its own, but if you want to round it out, serve with a light black bean salad, some Mexican street corn, or even simple cilantro-lime rice. These sides keep things fresh without weighing you down.

Creative Ways to Present

For a fun dinner party, I’ve laid out all the ingredients buffet-style and let guests build their own bowls. Another favorite is serving the fish on a bed of avocado slices for a festive look or using colorful bowls to make the presentation pop.

Make Ahead and Storage

Storing Leftovers

Leftover fish and slaw keep well in separate airtight containers in the fridge for up to 2 days. Keeping the spicy mayo separate helps avoid sogginess. I find that reheating the fish gently works best.

Freezing

I’ve frozen cooked fish pieces on rare occasions, but for best texture, I recommend eating fresh. The slaw and mayo don’t freeze well, so plan to make those fresh or store in the fridge.

Reheating

Reheat fish gently in a skillet over medium-low heat or pop it briefly in the air fryer to bring back crispness without dry-out. Avoid the microwave if you can, to keep the texture nice and flaky.

Frequently Asked Questions:

Can I use frozen fish for this recipe?

Yes, you can use frozen fish fillets—just make sure to thaw them thoroughly and pat dry before seasoning and cooking, so you get a nice sear and avoid excess moisture in the bowl.

What if I don’t have an air fryer?

No worries! You can easily cook the fish in a hot skillet with a little oil for 5 to 6 minutes, turning carefully. It’s just as tasty and crisps up nicely that way.

Can I make the spicy mayo ahead of time?

Absolutely! The spicy mayo keeps well in the fridge for up to 3 days. Just give it a quick stir before drizzling over your bowl to refresh the flavors.

What’s the best fish to use for this recipe?

I recommend mild, flaky white fish like cod, mahi mahi, or blackfish which cook quickly and have great texture without overpowering the other flavors.

Final Thoughts

This Fish Taco Bowl with Spicy Mayo Recipe quickly became a favorite in my kitchen—and I think you’ll find it just as delightful. It’s the kind of recipe that feels special but isn’t complicated, letting great ingredients shine. Next time you want a bright, healthy meal with a little spice and crunch, give this one a try. You might be surprised how often you want to make it!