Fish Taco Bowl with Spicy Mayo Recipe

If you’re looking for a fresh, vibrant meal that bursts with flavor, you’re going to love this Fish Taco Bowl with Spicy Mayo Recipe. It’s crisp, creamy, a little spicy, and incredibly easy to throw together—perfect for a quick weeknight dinner or an impressive weekend lunch that doesn’t keep you stuck in the kitchen.

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Ingredients You’ll Need

Getting these ingredients just right is key—fresh fish and bold seasonings pair beautifully with that creamy, spicy mayo. Shopping for quality fish and crisp veggies really makes the difference here.

• Boneless skinless fish fillets: I prefer mahi mahi or cod because they hold up well without falling apart.
• Olive oil spray: Easy for an even light coating without drowning the fish in oil.
• Cajun seasoning: Adds that smoky, spicy character—feel free to use more or less depending on your spice tolerance.
• Mayonnaise: The base for our spicy dressing; full-fat mayo works best for creaminess.
• Sriracha or chipotle in adobo: Either works great; sriracha is brighter, chipotle adds smoky heat.
• Limes: You’ll use these both for marinating and fresh zest in the slaw plus garnish.
• Slaw blend (red cabbage, white cabbage, shredded carrots): I like a mix for color and crunch, making the bowl satisfying to the bite.
• Olive oil: Just a touch in the slaw to help it all meld together.
• Kosher salt: Enhances all the natural flavors here.
• Cilantro (optional): Adds a fresh, herbal lift if you’re a fan.

Variations

I love mixing things up with this Fish Taco Bowl with Spicy Mayo Recipe—it’s really fun to tailor it to what you’ve got on hand or what you’re craving in the moment.

• Use different fish: When I don’t have mahi mahi, I go for cod or even shrimp—both turn out great with the spicy mayo.
• Make it vegetarian: Swap fish for crispy tofu or roasted cauliflower for a plant-based version that still hits all the right notes.
• Adjust the spice: If you want it milder, I dial back the sriracha; for more heat, add a pinch of cayenne or hot sauce to the mayo.
• Slaw upgrades: Toss in sliced radishes, diced avocado, or fresh mango for extra layers of texture and flavor.

How to Make Fish Taco Bowl with Spicy Mayo Recipe

Step 1: Season and Prepare the Fish

Start by giving your fish fillets a good spritz with olive oil spray—this helps the Cajun seasoning stick and prevents sticking in the air fryer. Season generously on all sides with the Cajun blend. I usually cut the fish into 1-inch pieces so they cook evenly and are easy to eat with a fork or in a bowl.

Step 2: Make the Spicy Mayo Sauce

In a small bowl, mix the mayonnaise with sriracha or chipotle in adobo sauce—whatever you prefer. Squeeze in the juice of about a quarter of a lime for a fresh, tangy balance. To get the right consistency for drizzling later, add a little water, one teaspoon at a time, until it flows smoothly but is still creamy.

Step 3: Air Fry the Fish

Place the seasoned fish pieces in your air fryer basket in a single layer. Set the temperature to 400°F (about 200°C) and cook for 6 minutes, shaking the basket halfway through. You’ll know it’s done when the fish flakes easily with a fork but still looks juicy inside. If you don’t have an air fryer, don’t worry—just heat a skillet over high heat, spray it with olive oil, and cook the fish for 5 to 6 minutes, turning as needed.

Step 4: Toss the Slaw

While the fish cooks, combine the red and white cabbage, shredded carrots, olive oil, kosher salt, and juice from half a lime in a bowl. This simple dressing keeps the slaw bright and crunchy. Give it a good toss so every bite has a hint of citrus and seasoning.

Step 5: Assemble Your Fish Taco Bowls

Divide the slaw evenly among four bowls or plates. Arrange the cooked fish on the side or on top. Drizzle with your spicy mayo sauce generously—this is the magic touch that pulls it all together! Add lime wedges on the side for squeezing and garnish with fresh cilantro if you like that herby zing.

How to Serve Fish Taco Bowl with Spicy Mayo Recipe

Garnishes

I always top mine with extra fresh cilantro because it adds a beautiful herbal freshness that cuts through the creaminess of the mayo. Lime wedges are a must—my family loves squeezing extra juice over their bowls right before eating. Sometimes I throw on a few sliced radishes for crunch and color too.

Side Dishes

We often keep it simple with this bowl since it’s so filling, but a side of Mexican street corn or some black bean salad always pairs wonderfully. For an extra treat, I like serving garlic lime rice alongside to soak up all those spicy mayo drips.

Creative Ways to Present

For parties, I’ve laid out all the components buffet-style so everyone builds their own bowl. It’s fun and interactive! Another time, I served everything in individual mason jars layered beautifully—looks fancy but is a breeze to eat too.

Make Ahead and Storage

Storing Leftovers

I usually store leftover fish and slaw separately in airtight containers in the fridge. This keeps the fish from getting soggy and the slaw fresh and crunchy. Stored this way, the leftovers hold up well for up to 2 days.

Freezing

While I haven’t frozen the entire bowl assembled, I have frozen cooked fish fillets successfully. Just freeze the fish in a single layer wrapped tightly, then thaw gently in the fridge before reheating. Making fresh slaw and spicy mayo after thawing really keeps the flavor and texture vibrant.

Reheating

To reheat fish leftovers, I prefer a quick zap in the microwave covered loosely so it doesn’t dry out, or a few minutes in a hot skillet to revive the crispy edges. Add fresh mayo and slaw on the side to bring the bowl back to life.

FAQs

Final Thoughts

I absolutely love how this Fish Taco Bowl with Spicy Mayo Recipe brings together bright, bold flavors with ease and speed. When I first tried it, I was hooked on how the spicy mayo lifts the dish and how the crisp slaw adds such a refreshing crunch. Whether you’re cooking for yourself or feeding a hungry family, this recipe feels both special and accessible. Give it a try—I promise you’ll be reaching for seconds (and maybe thirds) just like I do!

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