Description
This vibrant Fish Taco Bowl recipe features tender, seasoned fish fillets air fried to perfection and served alongside a zesty cabbage slaw with a spicy mayo drizzle. A quick and flavorful meal perfect for a healthy weeknight dinner or casual gathering, combining fresh lime, Cajun spices, and crunchy slaw for a delightful bite every time.
Ingredients
Scale
Fish
- 4 (6 ounce) boneless skinless fish fillets (blackfish, cod, mahi mahi), cut into 1-inch pieces
- Olive oil spray
- 2 teaspoons Cajun seasoning, or more to taste
Spicy Mayo Sauce
- 1/4 cup mayonnaise
- 1 teaspoon sriracha, or chipotle in adobo sauce
- 1/4 lime, juiced
- Water (to thin, as needed)
Slaw
- 5 cups slaw mix (red cabbage, white cabbage, 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 the Fish: Spray the fish pieces all over with olive oil spray. Season generously with Cajun seasoning. Cut one lime into wedges and halve the other lime for juicing and garnish.
- Make the Spicy Mayo: In a small bowl, mix the mayonnaise with sriracha or chipotle sauce. Squeeze in the juice of 1/4 lime and add a small amount of water to thin the sauce until it can be easily drizzled over the fish.
- Air Fry the Fish: Preheat the air fryer to 400°F (204°C). Place the seasoned fish in the basket and air fry for 6 minutes, shaking the basket halfway through cooking to ensure even crisping.
- Prepare the Slaw: In a large bowl, toss the slaw mix with 1/2 tablespoon olive oil, juice of the remaining 1/2 lime, and 1/2 teaspoon kosher salt until well combined and lightly dressed.
- Assemble the Bowls: Divide the slaw evenly among 4 plates. Arrange the cooked fish on the side of each plate. Drizzle the spicy mayo sauce generously over the fish.
- Garnish and Serve: Add lime wedges to each plate for squeezing and optionally garnish with fresh cilantro. Serve immediately.
- Alternative Cooking Method: If you do not have an air fryer, heat a skillet over high heat, spray with oil, and cook the fish pieces for 5 to 6 minutes until cooked through and slightly crispy.
Notes
- You can adjust the level of spice in the mayo sauce by adding more or less sriracha or chipotle.
- This recipe works well with a variety of firm white fish; avoid very delicate types that may fall apart easily.
- For a gluten-free meal, ensure all seasonings and sauces used are certified gluten-free.
- Leftover slaw can be refrigerated for up to 2 days but is best fresh.
- Serve the fish taco bowls with warm tortillas if desired for a more traditional taco experience.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 60 mg
