If you’re craving something fresh, flavorful, and just a little bit spicy, you’re going to love this Fish Taco Bowl with Spicy Mayo Recipe. It’s one of my absolute favorites because it’s quick to make, packed with bright flavors, and you can easily whip it up on a busy weeknight. Plus, it’s super customizable, so you’ll find yourself wanting to make it again and again!
Why You’ll Love This Recipe
- Quick & Easy: From prep to plate in about 15 minutes—perfect for busy nights.
- Fresh Flavors: The tangy lime, crunchy slaw, and spicy mayo balance each other beautifully.
- Super Versatile: Easy to swap ingredients to fit what you have or your dietary preferences.
- No Special Equipment Needed: Air fryer or skillet works great—no excuses not to try!
Ingredients You’ll Need
This Fish Taco Bowl with Spicy Mayo Recipe calls for simple, fresh ingredients that come together to create that perfect Mexican-inspired bowl. Most of these you can find at any grocery store, and the fish is the true star, so choosing a firm white fish works best.
- Fish fillets: I like blackfish or cod because they hold up well, but mahi mahi is another great option for a meaty texture.
- Olive oil spray: Helps the fish crisp up nicely without drowning it in oil.
- Cajun seasoning: Adds a smoky spicy kick—feel free to adjust the amount based on your spice tolerance.
- Mayonnaise: Forms the creamy base of the spicy mayo that’s so addictive.
- Sriracha or chipotle in adobo sauce: My secret to that perfect heat and smokiness; chipotle brings a lovely depth.
- Limes: The fresh zest and juice brighten up every bite, so don’t skip these.
- Slaw mix: Red and white cabbage with shredded carrots give great crunch and color contrast.
- Olive oil: Just a touch to lightly dress the slaw for extra flavor.
- Kosher salt: Essential for seasoning just right.
- Cilantro (optional): If you love that fresh herbal note, sprinkle some on top for a wonderful finish.
Variations
One of the things I love most about this Fish Taco Bowl with Spicy Mayo Recipe is how easy it is to tweak it to fit your mood or pantry. I often switch things up depending on what I have or who I’m cooking for!
- Use different fish: I’ve swapped in salmon or shrimp before, and it totally works—just adjust cooking times.
- Make it vegetarian: Grilled tofu or crispy chickpeas instead of fish give you all the texture but keep it meat-free.
- Swap out the spicy mayo: Try adding some fresh avocado for creaminess or Greek yogurt to lighten it up.
- Add extra veggies: Throw in corn, black beans, or avocado chunks for a heartier bowl.
How to Make Fish Taco Bowl with Spicy Mayo Recipe
Step 1: Prep and Season the Fish
First things first—spritz your fish pieces with olive oil spray so they don’t dry out while cooking, then sprinkle the Cajun seasoning evenly over them. This step really locks in that spicy, smoky flavor. Don’t rush—make sure each piece gets a good coating. Also, slice one lime into wedges and cut the other one in half to get ready for your sauce and slaw.
Step 2: Whip Up the Spicy Mayo
Combine the mayonnaise with sriracha or chipotle, then squeeze in about a quarter of that lime’s juice. Add a splash of water to get it to a drizzling consistency—you don’t want it thick like mayo, but easy to spoon over your finished fish. I discovered this trick after many a bowl was too heavy with sauce!
Step 3: Cook the Fish
If you’ve got an air fryer, this is your moment. Pop the fish in at 400°F for 6 minutes, giving the basket a good shake halfway through so everything cooks evenly. No air fryer? No problem! Heat a skillet on high, spray with oil, and cook the fish 5–6 minutes until it’s nicely browned and flakes easily. Either way, you’ll get tender, flavorful fish perfect for your taco bowls.
Step 4: Toss the Slaw
While the fish cooks, toss your slaw mix with a half tablespoon of olive oil, the juice from the remaining lime half, and salt. This simple dressing keeps the cabbage crisp and adds just enough zing. I love how the slaw adds crunch and a fresh counterpoint to the spicy fish.
Step 5: Assemble and Drizzle
Divide the slaw evenly on four plates, arrange the cooked fish alongside, and finish by drizzling the spicy mayo all over the fish. Garnish with a lime wedge and a few sprigs of cilantro if you fancy. Trust me, the tang from the lime brightens everything up like magic.
Pro Tips for Making Fish Taco Bowl with Spicy Mayo Recipe
- Choose Fresh Fish: Using the freshest fish you can find makes a huge difference in flavor and texture.
- Don’t Skip the Lime: I always add extra fresh lime juice right before serving—it really amps up the brightness.
- Adjust the Heat: If you’re sensitive to spice, start with less sriracha and add more to your drizzle to suit your taste.
- Cook Fish Just Right: Overcooked fish gets dry fast—watch for flaky, opaque pieces and pull from heat immediately.
How to Serve Fish Taco Bowl with Spicy Mayo Recipe
Garnishes
I love topping my fish taco bowl with fresh cilantro and extra lime wedges—citrus and herbs bring that fresh pop of flavor that takes it over the top. Some diced avocado or sliced radishes add a lovely creaminess and crunch, too, if you want to get a little fancy.
Side Dishes
For sides, I like to keep it light—black beans with a squeeze of lime, Mexican street corn, or even just some simple tortilla chips to scoop up every last bit of spicy mayo. It’s a nice balance to the bowl without stealing the spotlight.
Creative Ways to Present
If I’m making this for a dinner party, I sometimes serve the fish and slaw separately on a big platter so guests can build their own bowls—or even turn it into a DIY taco night with tortillas on the side. It’s fun and interactive, and everyone loves customizing their spicy mayo levels!
Make Ahead and Storage
Storing Leftovers
I usually store leftover fish and slaw separately in airtight containers in the fridge. The fish stays moist, and the slaw keeps its crunch longer when it’s not mixed in. This way, you can reassemble your bowl fresh later without any sogginess.
Freezing
Freezing cooked fish taco bowls isn’t my go-to because the slaw loses its texture and the mayo sauce can separate. But if you’re in a pinch, freeze just the cooked fish and reheat gently; freshen the slaw and mayo when ready to eat for best results.
Reheating
I recommend reheating the fish in a skillet over medium heat rather than the microwave to keep it flaky and tender. Reheat the fish just until warmed through, and serve right away with fresh slaw and spicy mayo replaced or drizzled afresh.
FAQs
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Can I use frozen fish for this Fish Taco Bowl with Spicy Mayo Recipe?
Yes, you can! Just make sure to thaw the fish completely and pat it dry before seasoning and cooking. This helps the seasoning stick better and prevents soggy fish.
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What if I don’t have an air fryer?
No worries at all! Cooking the fish in a hot skillet with a bit of oil works beautifully and gives a nice crispy edge. Cook each piece 5-6 minutes, flipping once halfway through.
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How spicy is the spicy mayo?
The spice level is easily adjustable—you can use less sriracha or chipotle for a mild kick or add more if you love heat. The lime juice also helps balance the spice nicely.
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Can I prepare any part of this recipe in advance?
Absolutely! The slaw can be prepped and dressed ahead of time, but I recommend making the spicy mayo and cooking the fish fresh for best flavor and texture.
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What types of fish are best for this recipe?
Firm white fish like blackfish, cod, mahi mahi, or tilapia work best because they hold together during cooking and have mild flavors that pair well with the bold Cajun seasoning and spicy mayo.
Final Thoughts
This Fish Taco Bowl with Spicy Mayo Recipe has become a staple for me because it’s so fresh, fast, and full of flavor. When I first tried making fish bowls, I struggled with soggy, bland results, but this easy method changed everything. I love sharing it with friends who are surprised at how restaurant-quality it tastes with minimal fuss. Seriously, give it a try—you’ll enjoy how simple and addictive it is. And don’t be surprised if this becomes your new weeknight favorite, too!
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 Course
- Method: Air Frying
- Cuisine: American
Description
A vibrant and flavorful Fish Taco Bowl featuring seasoned air-fried fish pieces, zesty spicy mayo, and a fresh cabbage slaw, perfect for a quick and healthy meal with bold Cajun-inspired flavors.
Ingredients
Fish
- 4 (6 ounce) boneless skinless fish fillets (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, squeezed
- Water, as needed to thin
Slaw
- 5 cups slaw mix (red cabbage, white cabbage, shredded carrots)
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Juice of 1/2 lime
Garnish
- Lime wedges from 1 lime
- Fresh cilantro, optional
Instructions
- Prepare the Fish: Spritz the fish pieces all over with olive oil spray to lightly coat them. Season evenly with Cajun seasoning on all sides. Cut one lime into wedges for serving and halve the other lime for juice.
- Make the Spicy Mayo: In a small bowl, combine the mayonnaise, sriracha (or chipotle en adobo sauce), and the juice of 1/4 lime. Add a small amount of water, a teaspoon at a time, until the mixture reaches a drizzlable consistency.
- Cook the Fish: Preheat your air fryer to 400°F (200°C). 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 olive oil, and cook the fish for 5 to 6 minutes until cooked through.
- Prepare the Slaw: While the fish cooks, toss the slaw mix with 1/2 tablespoon olive oil, kosher salt, and the juice of the remaining 1/2 lime until well combined.
- Assemble the Bowls: Divide the slaw among four serving plates. Arrange the cooked fish pieces alongside the slaw. Drizzle the spicy mayo over the fish. Garnish with lime wedges and fresh cilantro if desired.
- Serve: Serve immediately, squeezing additional lime wedges over the fish for extra brightness.
Notes
- Any firm white fish is suitable, adjust cooking time if using thinner or thicker fillets.
- The spicy mayo can be adjusted in heat by varying the amount of sriracha or chipotle.
- For a dairy-free version, use a vegan mayonnaise alternative.
- If you prefer, serve the fish and slaw in tortillas to make traditional tacos instead of a bowl.
- The air fryer ensures a crisp exterior without oil frying, but skillet cooking works well for a quick stovetop meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 55 mg
