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Fish Taco Bowls

A delicious and easy fish taco bowl recipe combining flavorful fish, fresh slaw, and a spicy mayo drizzle.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 oz boneless skinless fish fillets such as blackfish, cod, mahi mahi, cut into 1 inch pieces
  • 1 tablespoon olive oil spray
  • 2 teaspoons Cajun seasoning or more to taste
  • 0.25 cup mayonnaise
  • 1 teaspoon sriracha or chipotle in adobo sauce
  • 2 limes limes
  • 5 cups slaw red cabbage, white cabbage and shredded carrots
  • 0.5 tablespoon olive oil
  • 0.5 teaspoon kosher salt
  • 0.25 cup cilantro optional

Method
 

Preparation Steps
  1. Spritz fish all over with oil. Season with Cajun seasoning. Cut 1 lime into wedges and halve the other lime.
  2. Combine mayonnaise and sriracha or chipotle, squeeze 1/4 of the lime into the mixture, and add water to thin as needed.
  3. Air fry the fish at 400F for 6 minutes, shaking halfway through.
  4. Meanwhile, toss the slaw with 1/2 tablespoon olive oil, remaining lime juice, and salt.
  5. Divide the slaw among four plates. Add cooked fish on the side and drizzle with spicy mayo.
  6. Serve with lime wedges and garnish with cilantro if desired.

Notes

A fresh, flavorful bowl perfect for quick weeknight dinners or light lunches.