Fish Taco Bowl with Cajun Seasoned Fish and Spicy Lime Mayo Recipe
This Fish Taco Bowl recipe offers a quick and flavorful way to enjoy light and spicy fish paired with fresh slaw and a zesty spicy mayo drizzle. Perfect for a fast weeknight meal or a casual gathering, the fish is seasoned with Cajun spices and air fried for a crispy texture, complemented by a tangy lime-infused slaw.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican-inspired
Ingredients
Fish and Seasoning
- 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
- 1/4 cup mayonnaise
- 1 teaspoon sriracha (or chipotle en adobo sauce)
- 1/4 lime (juice only)
- Water (to thin as needed)
Slaw
- 5 cups slaw mix (red cabbage, white cabbage and shredded carrots)
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Juice of 1/2 lime
Garnish
- Lime wedges (from remaining lime)
- Cilantro (optional)
Instructions
- Prepare Fish: Spritz the fish pieces all over with olive oil spray. Season them evenly with the Cajun seasoning. Cut one lime into wedges for serving and halve the other lime for juice.
- Make Spicy Mayo: In a small bowl, combine the mayonnaise, sriracha or chipotle sauce, and the juice of 1/4 lime. Add a little water gradually until the mixture is thin enough to drizzle easily.
- Cook Fish: Preheat an air fryer to 400°F. Air fry the seasoned fish pieces for 6 minutes, shaking the basket halfway through cooking to ensure even crispiness. If you don’t have an air fryer, heat a skillet on high, spray it with oil, and cook the fish for 5 to 6 minutes, turning as needed.
- Prepare Slaw: While the fish cooks, toss the slaw mix with 1/2 tablespoon olive oil, the juice of 1/2 lime, and 1/2 teaspoon kosher salt until well combined.
- Assemble Bowls: Divide the slaw evenly onto four plates. Place the cooked fish alongside the slaw on each plate.
- Drizzle and Garnish: Drizzle the spicy mayo over the fish. Serve the bowls with lime wedges and garnish with cilantro if desired.
Notes
- You can substitute fish varieties based on availability, such as tilapia or halibut.
- The spicy mayo can be adjusted by increasing or decreasing sriracha or chipotle sauce to taste.
- If you don’t have an air fryer, cooking the fish in a skillet with oil works equally well.
- This recipe can be made gluten-free if the Cajun seasoning and mayonnaise are verified gluten-free.
- Adding avocado slices or a sprinkle of cotija cheese can enhance the bowl.
