Fish Taco Bowl with Spicy Mayo Recipe

If you’re craving something fresh, spicy, and downright satisfying, you’ve got to try this Fish Taco Bowl with Spicy Mayo Recipe. It’s one of those meals that hits all the right notes—crispy, tangy, creamy, and packed with flavor—all in one bowl. Plus, it’s super quick to make, so perfect for weeknights when you want something delicious without spending forever at the stove. Trust me, once you try this, it’ll become a go-to in your rotation.

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Ingredients You’ll Need

Finding the right balance of ingredients is key here. The fresh slaw adds crunch, while the Cajun seasoning gives the fish a nice depth. I always recommend using fresh limes for that bright tang—bottled just can’t compare.

• Fish fillets: I like blackfish or mahi mahi, but cod works great too—just make sure they’re boneless and skinless so you get tender bites.
• Olive oil spray: Helps the fish get that light crispness without being greasy.
• Cajun seasoning: Adds a smoky, spicy layer—adjust how much you use based on your heat preference.
• Mayonnaise: The base for that creamy spicy mayo—full fat mayo gives the best richness.
• Sriracha or chipotle sauce: These bring the heat; chipotle gives a smoky flavor, while sriracha adds fresh spice.
• Limes: Fresh lime juice brightens the entire bowl—don’t skip it!
• Slaw mix: I prefer a mix of red and white cabbage with shredded carrots for color and crunch.
• Olive oil: For tossing the slaw, adds a subtle richness and helps the seasoning stick.
• Kosher salt: To bring all the flavors forward in the slaw and fish.
• Cilantro (optional): If you love that herby freshness, it’s a lovely garnish that lifts the whole dish.

Variations

I love that this Fish Taco Bowl with Spicy Mayo Recipe is super flexible—you can tweak it based on what you have or your dietary needs. Over the years, I’ve found a few ways to personalize it and keep things exciting.

• Grilled Fish: Instead of air frying, I’ve grilled the fish with a touch of lime juice, which adds a smoky char that’s amazing in the bowl.
• Vegetarian Version: Swap the fish for crispy tofu or roasted cauliflower, and use the spicy mayo just the same—it’s delicious!
• Extra Veggies: Sometimes I toss in sliced avocado or fresh corn kernels for more texture and flavor.
• Milder Mayo: If you want less heat, you can cut down on sriracha and add a little honey or lime juice to balance out the spice.

How to Make Fish Taco Bowl with Spicy Mayo Recipe

Step 1: Prep and Season the Fish

Start by cutting your fish fillets into bite-sized pieces—about 1 inch works well so they cook evenly. Give them a good spritz all over with olive oil spray; this helps the Cajun seasoning stick and promotes crisping. Sprinkle the Cajun seasoning liberally; if you’re a spice lover like me, don’t be shy. Cut one lime into wedges for serving and halve the other lime for the mayo and slaw. This prep sets you up for an easy, flavorful cook.

Step 2: Make the Spicy Mayo

In a small bowl, mix the mayonnaise and your choice of sriracha or chipotle sauce. I like a nice balance of creaminess and heat, so start with a teaspoon and add more if you want it spicier. Squeeze in about a quarter of the lime for a subtle citrus tang. Then, add a splash of water to thin it out so it’s easy to drizzle over the fish. This sauce is the magic that takes the bowl from good to unforgettable.

Step 3: Cook the Fish

Here’s where the air fryer shines. Place the seasoned fish pieces in your air fryer basket and cook at 400°F for about 6 minutes, shaking the basket halfway through so everything cooks evenly. You’re aiming for tender, flaky fish with a little crisp on the edges. No air fryer? No problem! Just heat a skillet over high heat, spray it with olive oil, and cook the fish pieces for 5-6 minutes until cooked through and lightly browned. Keep an eye on them to avoid overcooking.

Step 4: Toss the Slaw

While the fish cooks, combine your slaw mix with half a tablespoon of olive oil, the remaining half lime (squeezed), and half a teaspoon of kosher salt. Toss everything until the slaw is coated and nicely seasoned. I like letting it sit a couple of minutes to soften slightly while still keeping its crunch—that contrast with the tender fish is what makes this bowl sing.

Step 5: Assemble and Serve

Divide the slaw among four plates or bowls, then add the cooked fish over the side or on top. Drizzle the spicy mayo generously over the fish. Garnish with fresh cilantro if you like, and don’t forget those lime wedges on the side for an extra fresh squeeze right before digging in. I swear, the lime juice brightens everything up and makes each bite better than the last.

How to Serve Fish Taco Bowl with Spicy Mayo Recipe

Garnishes

I usually garnish with a handful of chopped cilantro because its fresh, green flavor complements the spicy mayo perfectly. If you’re like me and can’t resist a little extra texture, I sometimes sprinkle some toasted pumpkin seeds or sliced radishes on top for a fun crunch. And don’t forget those lime wedges—you’ll want a squeeze of fresh juice right before eating for that zingy finish.

Side Dishes

This bowl is a fantastic all-in-one meal, but if you want to round it out, I love pairing it with a simple Mexican street corn salad or even just some warm tortillas for scooping. A light black bean salad or a little cilantro lime rice on the side also work beautifully to soak up any extra sauce.

Creative Ways to Present

For parties or when I want to impress, I set up a taco bowl bar—letting everyone build their own bowls with extra toppings like diced avocado, jalapeños, pickled red onions, and extra spicy mayo on the side. It’s always a hit and makes the meal interactive and fun!

Make Ahead and Storage

Storing Leftovers

I store leftover fish and slaw separately in airtight containers in the fridge. This keeps the slaw crisp and the fish from getting soggy. I recommend enjoying leftovers within 1-2 days for best flavor and texture.

Freezing

While I don’t usually freeze the whole bowl because the slaw wilts, the cooked fish pieces freeze well. Just freeze them in a single layer on a baking sheet, then transfer to a sealed bag—ready to reheat for a quick meal later.

Reheating

Reheat leftover fish gently in a skillet on medium heat or in the air fryer for a few minutes to bring back some crispness without drying it out. I like to toss fresh slaw after reheating and drizzle with new spicy mayo so it feels nearly as fresh as day one.

FAQs

Final Thoughts

This Fish Taco Bowl with Spicy Mayo Recipe has become a personal favorite because it balances fresh, spicy, and creamy elements all in one wholesome dish. I love how fast it comes together and how it never feels heavy or boring. Whether you’re cooking for yourself or feeding a crowd, it’s one of those recipes that always impresses without stress. Give it a go—you might just find your new weeknight obsession like I did!

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