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.
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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.
- 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.
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
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:
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.
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.
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.
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!
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Fish Taco Bowl with Spicy Mayo Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican-inspired
- Diet: Low Carb
Description
A quick and flavorful Fish Taco Bowl featuring tender seasoned fish fillets air fried to perfection, paired with a fresh and zesty slaw and a spicy mayo drizzle. Perfect for a high-protein, low-carb meal ready in just 15 minutes.
Ingredients
Fish
- 4 6 ounce boneless skinless fish fillets (such as blackfish, cod, mahi mahi), cut into 1 inch pieces
- Olive oil spray
- 2 teaspoons Cajun seasoning (or more to taste)
Spicy Mayo
- ¼ cup mayonnaise
- 1 teaspoon sriracha (or chipotle en adobo sauce)
- ¼ lime, juiced
- Water, as needed to thin for drizzling
Slaw
- 5 cups slaw mix (red cabbage, white cabbage, shredded carrots)
- ½ tablespoon olive oil
- ½ teaspoon kosher salt
- Juice of ½ lime
Garnish
- 1 ½ limes (1 lime cut into wedges)
- Cilantro (optional)
Instructions
- Prepare the Fish: Spritz the fish pieces all over with olive oil spray. Season evenly with the Cajun seasoning. Cut one lime into wedges and halve the other lime for juice.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise, sriracha or chipotle sauce, and the juice of ¼ lime. Add a small amount of water gradually until the mixture is thin enough to drizzle over the fish later.
- Cook the Fish: Preheat the air fryer to 400 degrees Fahrenheit. Place the seasoned fish pieces in the basket and air fry for 6 minutes, shaking the basket halfway through cooking for even crisping. Alternatively, heat a skillet over high heat, spray with oil, and sauté the fish for 5 to 6 minutes until cooked through.
- Prepare the Slaw: While the fish cooks, combine the slaw mix with ½ tablespoon olive oil, juice of ½ lime, and ½ teaspoon kosher salt. Toss well to combine.
- Assemble the Bowls: Divide the slaw evenly onto 4 plates. Add the cooked fish alongside the slaw. Drizzle the spicy mayo generously over the fish. Garnish with lime wedges and cilantro if desired.
- Serve: Serve immediately while the fish is warm, enjoying the blend of zesty, spicy, and fresh flavors.
Notes
- Use any firm white fish suitable for air frying or pan-searing, like cod or mahi mahi.
- If you don’t have an air fryer, cooking the fish in a hot skillet with oil is a perfect alternative.
- Adjust the spice level of the sauce by adding more or less sriracha or chipotle according to your preference.
- For a lower calorie option, substitute mayonnaise with a light or yogurt-based mayo.
- Adding fresh cilantro as a garnish adds a fresh herbal note but is optional.
- Serve with extra lime wedges to add brightness with each bite.
Nutrition
- Serving Size: 6 oz fish, ¾ cup slaw
- Calories: 264 kcal
- Sugar: 3.5 g
- Sodium: 1084 mg
- Fat: 12.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 31.5 g
- Cholesterol: 84 mg
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