Description
This Fish Taco Bowl is a vibrant, flavorful meal combining tender, seasoned fish with a zesty slaw and a spicy mayo drizzle. Ready in just 15 minutes, it's perfect for a quick, healthy dinner bursting with Cajun spices, fresh lime, and crunchy vegetables.
Ingredients
For the 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)
For the Spicy Mayo
- 1/4 cup mayonnaise
- 1 teaspoon sriracha (or chipotle in adobo sauce)
- 1/4 lime (juiced)
- Water, as needed to thin
For the 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)
To Serve
- Lime wedges (from 1 lime)
- Cilantro (optional, for garnish)
Instructions
- Prepare and Season the Fish: Spritz the fish pieces all over with olive oil spray. Generously season with Cajun seasoning on all sides. Cut one lime into wedges and halve the other lime for the remaining juicing steps.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise, sriracha (or chipotle in adobo sauce), and the juice of 1/4 lime. Add a little water gradually, stirring until the sauce reaches a drizzling consistency for easy topping later.
- Cook the Fish: Air fry the seasoned fish at 400°F for 6 minutes, shaking the basket halfway through cooking to ensure even crispness. If you don’t have an air fryer, heat a skillet over high heat, spray with olive oil, and cook the fish for 5 to 6 minutes until cooked through and slightly crispy.
- Prepare the Slaw: While the fish cooks, combine the slaw mix with 1/2 tablespoon olive oil, the juice of 1/2 lime, and 1/2 teaspoon kosher salt. Toss well to coat and let the flavors meld.
- Assemble the Bowls: Divide the dressed slaw evenly among four plates. Add the cooked fish on the side and drizzle the spicy mayo over the fish pieces.
- Garnish and Serve: Serve the bowls with lime wedges on the side for extra tang. Garnish with fresh cilantro leaves if desired for a bright, herbaceous finish.
Notes
- If an air fryer is not available, cooking the fish in a hot, oiled skillet works perfectly.
- Adjust the amount of Cajun seasoning to suit your spice preference.
- The spicy mayo can be thinned with a small amount of water to ensure it drizzles nicely over the fish.
- Use fresh lime juice for the best flavor in the slaw and spicy mayo.
- Leftover slaw can be stored in the refrigerator for up to 2 days but is best fresh.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Tex-Mex
