Quick fish taco bowl with lime & olive oil. Try Taco Bowl Shrimp Stir-Fry: protein-packed, low-carb, ready in 15 minutes!
Fish Taco Bowl
I’m a huge fan of taco bowls, so I thought, why not switch things up with a fish taco bowl? It’s so easy to make with bite-sized fish pieces, seasoned with Cajun spices, and cooked in the air fryer in just 6 minutes! Don’t have an air fryer? No problem! You can easily whip this up in a skillet instead. I recently came across some blackfish, and knowing it’s perfect for fish tacos, I decided to create this quick and easy bowl with a base of veggie slaw topped with a drizzle of spicy mayo. The result? A bowl that’s spicy, fresh, and full of flavor, all ready in a flash!
Recipe: Fish Taco Bowl
Ingredients
Cooking Instructions
Spritz the bite-sized fish pieces with olive oil and season all over with Cajun seasoning. Cut one lime into wedges and halve the other.
Make the Spicy Mayo: In a small bowl, combine the mayonnaise, sriracha or chipotle en adobo, and the juice from 1/4 of the lime. Add a little water to thin the mixture until it’s easy to drizzle.
Cook the Fish:
Air Fryer: Preheat your air fryer to 400°F. Place the seasoned fish in the basket and cook for 6 minutes, shaking the basket halfway through.
Skillet: 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, turning occasionally, until cooked through.
Prepare the Slaw: While the fish is cooking, combine the slaw mix with 1/2 tablespoon olive oil, the juice from the remaining half lime, and 1/2 teaspoon kosher salt. Toss well to combine.
Assemble the Bowls: Divide the slaw among four plates. Place the cooked fish on top of the slaw, drizzle with spicy mayo, and garnish with cilantro if using. Serve with lime wedges on the side.
Tips and Tricks
- Get that Perfect Crisp: For extra crispy fish, spray a little more olive oil before cooking and shake the air fryer basket halfway through.
- Customize Your Slaw: Add a handful of chopped jalapeños or some diced mango to the slaw for a fun twist!
- Zesty Upgrade: Add a sprinkle of lime zest to the spicy mayo for an extra burst of citrus flavor.
- Time Saver: Prep the slaw and spicy mayo ahead of time to cut down on dinner prep when you’re short on time.
- Kid-Friendly Option: Make a milder version of this dish by using a lighter Cajun seasoning and omitting the spicy mayo for picky eaters.
Benefits of This Recipe
- Quick and Easy: This recipe comes together in just 15 minutes, making it perfect for busy weeknights.
- Healthy: High in protein and low in carbs, this Fish Taco Bowl is a nutritious meal that doesn’t skimp on flavor.
- Versatile: Whether you use an air fryer or a skillet, you’ll get perfectly cooked, flavorful fish every time.
- Customizable: Easily adjust the spice level and toppings to suit your family’s taste.
- Fresh and Flavorful: The combination of spicy Cajun fish, fresh veggie slaw, and zesty mayo makes every bite delicious!
Important Things About This Recipe
- Flexible Cooking Methods: This recipe works just as well in an air fryer or a skillet, so you can make it with whatever you have on hand.
- Flavorful Fish: The Cajun seasoning adds a spicy kick that complements the fresh slaw perfectly.
- Low-Carb Option: Ideal for those following a low-carb diet, this Fish Taco Bowl is satisfying without the need for tortillas.
- Family-Friendly: Easily adaptable for picky eaters by adjusting the spice level and toppings.
- Great for Meal Prep: Prepare the components ahead of time for a quick assembly during the week.
More Tasty Air Fryer Recipes to Try!
Fish Taco Bowl
Ingredients
- 4 6-ounce boneless skinless fish fillets, such as blackfish, cod, or mahi mahi, cut into 1-inch pieces
- Olive oil spray
- 2 to 3 teaspoons Cajun seasoning or to taste
- 1/4 cup mayonnaise
- 1 teaspoon sriracha or chipotle en adobo sauce
- 2 limes
- 5 cups slaw red cabbage, white cabbage, and shredded carrots
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Cilantro optional, for garnish
Instructions
- Lightly spritz bite-sized pieces of fish with olive oil and coat liberally on all sides with Cajun seasoning. Wedges from one lime plus other half of the halved lime
- In a bowl, mix together mayonnaise, sriracha or chipotle en adobo sauce, and juice from 1/4 lime. Add a splash of water to the mixture until it’s thin enough to be drizzled.
Cook the Fish:
- Preheat air fryer to 400°F and place seasoned side of fish in the basket. Cook for 6 minutes, shaking half way through the cooking time.
- If you don’t have an air fryer, heat a skillet over high heat. Lightly mist with olive oil and cook for 5–6 minutes, turning occasionally once or twice more, until cooked through.
- While fish is cooking, in a bowl, mix together slaw mix with 1/2 tablespoon olive oil, and juice of 1/2 lime; sprinkle with salt. Toss well to combine.
- Divide slaw among 4 bowls. Put the cooked fish on top of the slaw, drizzle with spicy mayo, and garnish with cilantro if you like. Serve with lime wedges, if desired.
Notes
- Fish Possibilities: Even though blackfish is very good, you can also use cod, Mannington vivnceket, mahi-mahi, or virtually any bright fish. with this recipe.
- Reducing the Heat: If you are sensitive to heat, lessen the amount of sriracha or chipotle in the spicy mayo.
- Skillet: For a crispier form, heat the skillet and then add fish to avoid overcrowding.
- Serving Suggestion: Serve with tortilla chips on the side or an avocado salad as a light meal.
- Storage: Keep fish separate from slaw. Stow away any excess fish in the fridge or freezer (it will kill your bag of chips, so yes, leftover fried goods do freeze well). The next night, just reheat the fish for a couple minutes in an air fryer so it can get crispy again.
