If you’re craving something fresh, flavorful, and totally satisfying, you have to try this Fish Taco Bowl with Spicy Mayo Recipe. I absolutely love how the crispy, spiced fish pairs with the tangy slaw and that creamy, spicy mayo drizzle—it’s like a fiesta in every bite! Whether you’re looking for a quick weeknight dinner or a meal to impress friends without fuss, this recipe delivers big on taste and comes together in under 20 minutes. Stick around, I’ll share my favorite tips to make sure your bowl turns out perfect every time.
Why You’ll Love This Recipe
- Quick and Easy: It comes together in just about 15 minutes from start to finish, perfect for busy days.
- Customizable Heat: You control the spice level in the mayo, so it’s great for everyone’s taste buds.
- Fresh and Balanced: The crisp slaw adds crunch and brightness that balances the richness of the fish and mayo.
- Versatile Cooking: No air fryer? No problem! I’ll share my skillet method that works just as well.
Ingredients You’ll Need
Each ingredient in this Fish Taco Bowl with Spicy Mayo Recipe plays a role to bring out bold, fresh flavors. Using fresh lime juice really brightens everything up, while the Cajun seasoning adds just the right kick. When shopping, look for firm, fresh fish fillets for the best texture—they’ll hold together beautifully when cooked.
- Fish fillets: Blackfish, cod, or mahi mahi work great because they’re flaky but firm enough to hold up during cooking.
- Olive oil spray: Helps your fish crisp up without adding too much oil.
- Cajun seasoning: I recommend starting with 2 teaspoons, but feel free to add more if you like it spicy.
- Mayonnaise: The base for your spicy mayo—full fat gives the best creamy texture.
- Sriracha or chipotle in adobo: Adds smokiness and heat; chipotle gives a deeper flavor if you want to switch things up.
- Limes: Fresh lime juice is key—both in the mayo and squeezed over the slaw for that zing.
- Slaw mix: A combo of red cabbage, white cabbage, and shredded carrots gives you great color and crunch.
- Olive oil: Just a little toss with the slaw to keep it fresh and light.
- Kosher salt: Enhances flavors without overpowering.
- Cilantro (optional): I love the fresh herbal note cilantro adds, but leave it out if it’s not your thing.
Variations
I love making this Fish Taco Bowl with Spicy Mayo Recipe my own by tweaking a few things based on the season or who I’m cooking for. Feel free to mix it up and find your favorite combo!
- Variation: Sometimes I swap the fish for shrimp or even tofu for a vegetarian spin, and it works wonderfully with the spicy mayo.
- Variation: Add sliced avocado or black beans to the bowl for extra creaminess and protein.
- Variation: Use Greek yogurt instead of mayo for a lighter sauce without losing that creamy texture.
How to Make Fish Taco Bowl with Spicy Mayo Recipe
Step 1: Prep and Season the Fish
First, cut your fish fillets into about 1-inch pieces, which helps them cook quickly and evenly. Give them a good spritz of olive oil spray—this helps the Cajun seasoning stick and promotes a nice crisp finish. Sprinkle on the Cajun seasoning generously, and don’t be shy here; that’s where much of the flavor comes from! I usually cut one lime into wedges and halve the other for the slaw and mayo sauces, so everything is ready to go.
Step 2: Make the Spicy Mayo
Mix the mayonnaise with the sriracha or chipotle, then squeeze in about a quarter of your fresh lime. If it feels too thick to drizzle nicely, add a teaspoon or two of water until you get that perfect pourable consistency. I’ve found this little trick makes a huge difference in presentation and taste—you want it to coat each fish piece without overwhelming.
Step 3: Cook the Fish
Pop the seasoned fish into your air fryer basket at 400°F for about 6 minutes. Don’t forget to shake the basket halfway through cooking so everything cooks evenly and the pieces get a little crispy on all sides. Air fryers can vary, so keep an eye on your fish the first time you make this. No air fryer? No worries—heat a skillet over high heat, spray with oil, and cook the fish pieces for 5 to 6 minutes, turning to brown on all sides.
Step 4: Toss the Slaw
While the fish cooks, toss your cabbage and carrot slaw with olive oil, the remaining lime juice, and kosher salt. This simple dressing brightens the slaw and keeps it light but flavorful. You’ll find that the slaw adds a refreshing crunch that contrasts beautifully with the spicy, crispy fish.
Step 5: Assemble Your Bowl
Divide the slaw evenly on four plates or shallow bowls, pile the hot fish on top or beside it, then drizzle generously with your spicy mayo. Finish with lime wedges on the side and sprinkle with cilantro if you like. I always love squeezing a little extra lime over the top just before digging in—it really wakes everything up.
Pro Tips for Making Fish Taco Bowl with Spicy Mayo Recipe
- Use Fresh Limes: Freshly squeezed lime juice brightens the whole bowl—you’ll notice such a big difference compared to bottled lime.
- Don’t Overcrowd the Cooking Basket: Whether air frying or pan-searing, give your fish enough space to crisp properly; crowding leads to soggy edges.
- Adjust Mayo Consistency: If your spicy mayo is too thick, add water little by little instead of using more lime juice, which can overpower the flavor.
- Prep Slaw Just Before Serving: If you dress the slaw too early, it can get soggy, so toss it last minute for the best crunch.
How to Serve Fish Taco Bowl with Spicy Mayo Recipe
Garnishes
I always add fresh cilantro because it brightens every bite and pairs perfectly with the spicy mayo. Extra lime wedges are a must for squeezing over the top. For a little more color and texture, diced avocado or sliced radishes make lovely garnishes as well.
Side Dishes
My favorite sides are simple: a light black bean salad, some cilantro-lime rice, or even crispy chips and guacamole to keep that festive taco vibe going. These sides complement the bowl’s fresh flavors without overshadowing the main star.
Creative Ways to Present
For a special occasion, I like to serve the fish taco bowl in individual mason jars or small bowls layered with slaw, fish, and spicy mayo for a colorful presentation that’s both elegant and casual. It’s always a crowd-pleaser and makes serving easier when hosting.
Make Ahead and Storage
Storing Leftovers
I store leftover fish and slaw separately in airtight containers in the fridge. Keeping them separate prevents the fish from getting soggy and the slaw from wilting. The spicy mayo can stay in a small jar or container to drizzle fresh when reheating.
Freezing
While I typically don’t freeze the assembled bowl, the cooked fish freezes well in a sealed container for up to two months. Just thaw overnight in the fridge and reheat gently to avoid drying it out.
Reheating
To reheat, I pop the fish in a hot skillet for a couple of minutes, just long enough to warm through and crisp back up. Avoid using the microwave if you can—it tends to make the fish rubbery. Reheat the slaw separately at room temp or chilled, since it’s best fresh and crunchy.
FAQs
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Can I use frozen fish for this Fish Taco Bowl with Spicy Mayo Recipe?
Yes, but I recommend thawing it fully in the refrigerator before cooking. Pat it dry really well to help the seasoning stick and to avoid excess moisture during cooking, which can prevent crispiness.
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What’s a good substitute if I don’t have an air fryer?
No air fryer? No worries! A hot skillet works just as well. Just heat it over high heat, spray with olive oil, and cook the fish pieces for 5–6 minutes until cooked through and nicely browned.
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How do I make the spicy mayo less spicy if I’m sensitive to heat?
Start with a smaller amount of sriracha or chipotle and add more gradually as you taste. You can also balance heat by adding a little extra mayo or a squeeze of lime juice to mellow it out.
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Can I prepare parts of this recipe ahead of time?
Definitely! You can prep the slaw and spicy mayo a day ahead and keep them in the fridge. Just cook the fish fresh for the best texture, but if needed, you can reheat it gently before serving.
Final Thoughts
This Fish Taco Bowl with Spicy Mayo Recipe has become one of my go-to dishes when I want something fresh, flavorful, and easy to pull together. The balance of spicy, tangy, and crunchy makes it so satisfying every time, and it always gets compliments at my table. I really encourage you to give it a try — once you taste that spicy mayo drizzled over perfectly seasoned fish and crisp slaw, you’ll understand why it’s such a winner in my kitchen!
Print
Fish Taco Bowl with Spicy Mayo Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Air Frying
- Cuisine: Mexican-inspired
- Diet: Low Salt
Description
This Fish Taco Bowl is a vibrant and flavorful dish featuring tender air-fried fish fillets seasoned with Cajun spices, served alongside a zesty cabbage slaw and a creamy, spicy mayo drizzle. Perfect for a quick and healthy meal, it combines fresh lime juice, crunchy slaw, and aromatic cilantro for a refreshing taco-inspired bowl.
Ingredients
Fish
- 4 (6 ounce) boneless skinless fish fillets (such as blackfish, cod, or 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, juiced
- Water, as needed to thin the sauce
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
Garnish
- Lime wedges (from remaining 1 lime quarter)
- Cilantro, optional
Instructions
- Season the Fish: Lightly spritz the fish pieces all over with olive oil spray. Sprinkle evenly with Cajun seasoning to coat all sides. Cut one lime into wedges and halve the other lime for juice and garnish.
- Prepare the Spicy Mayo: In a small bowl, combine mayonnaise, sriracha (or chipotle en adobo sauce), and the juice of 1/4 lime. Add a little water gradually to thin the mixture until it’s easily drizzleable later.
- Cook the Fish: Preheat the air fryer to 400°F. Place the seasoned fish pieces in the air fryer basket and cook for 6 minutes, shaking the basket halfway through to ensure even cooking. Alternatively, if you don’t 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.
- Make the Slaw: In a medium bowl, toss the slaw mix with 1/2 tablespoon olive oil, the juice of 1/2 lime, and 1/2 teaspoon kosher salt until evenly combined and lightly dressed.
- Assemble the Bowls: Divide the slaw evenly among four plates or bowls. Arrange the cooked fish pieces alongside the slaw. Drizzle the spicy mayo sauce generously over the fish.
- Garnish and Serve: Serve each bowl with lime wedges on the side for extra zest. Optionally, garnish with fresh cilantro for added color and flavor.
Notes
- You can substitute the fish with other firm white fish like tilapia or halibut.
- If you prefer less spice, reduce the amount of sriracha or chipotle sauce in the mayo.
- Cilantro is optional, but it adds a fresh herbal note to the dish.
- Using the air fryer gives the fish a crisp texture with less oil, but skillet cooking works well as an alternative.
- Make sure to shake the air fryer basket halfway through cooking to ensure even crisping of the fish.
Nutrition
- Serving Size: 1 bowl (approximately 1 fish fillet with slaw and sauce)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg
