Fish Taco Bowl with Spicy Mayo Recipe

If you’ve been searching for a fresh, vibrant dinner that’s easy to throw together and packed with flavor, you’re going to love this Fish Taco Bowl with Spicy Mayo Recipe. It’s one of those dishes that feels fancy but comes together in a snap, perfect for weeknights or casual get-togethers. I absolutely love how the crispy Cajun-spiced fish contrasts with the cool slaw and that creamy, spicy mayo – trust me, once you try it, you’ll keep coming back for more!

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Ingredients You’ll Need

The ingredients for this Fish Taco Bowl with Spicy Mayo Recipe come together in a way that’s both approachable and packed with flavor. You’ll want fresh fish for that flaky texture, some classic Cajun seasoning that really wakes up the dish, and vibrant slaw with lime to brighten everything up. Plus, the spicy mayo is the real MVP here – I’ll share my little secrets on how to get it just right.

• Fish fillets: I like blackfish or cod, but mahi mahi works great too; just be sure they’re fresh and firm.
• Olive oil spray: Helps get that perfect crisp without too much grease.
• Cajun seasoning: Adds spicy smokiness; adjust according to your heat tolerance.
• Mayonnaise: The creamy base for the spicy mayo that ties everything together.
• Sriracha or chipotle en adobo sauce: For that spicy, smoky kick I adore in this bowl.
• Limes: One for juice in the spicy mayo, another for squeezing on the slaw and serving.
• Slaw mix: A colorful mix of red cabbage, white cabbage, and shredded carrots – fresh and crunchy.
• Olive oil: Just a splash to dress the slaw lightly.
• Kosher salt: Essential for seasoning the slaw and balancing all the flavors.
• Cilantro (optional): I love adding fresh cilantro for a pop of herbal brightness.

Variations

I like to tweak this Fish Taco Bowl with Spicy Mayo Recipe now and then depending on what I have on hand or what my family is craving. Don’t be afraid to get creative – this is all about making it your own and keeping it delicious.

• Protein swaps: You can easily swap the fish for shrimp or even grilled chicken if you want a different vibe; just adjust cooking times accordingly.
• Dietary tweaks: Use vegan mayo and a tofu or jackfruit base for a plant-based version that’s just as tasty.
• Extra veg: Add slices of avocado or some pickled jalapeños for a creamy or tangy twist.
• Spice level: I’ve played around with the sriracha amount; start small, then add more to suit your heat preference.

How to Make Fish Taco Bowl with Spicy Mayo Recipe

Step 1: Prep and Season Your Fish Just Right

Start by cutting your fish fillets into about 1-inch pieces – this helps them cook evenly and makes them perfect for scooping up with your fork. Give them a good spritz of olive oil spray all over so the seasoning sticks and the fish crisps up nicely. Then, sprinkle your Cajun seasoning generously; I love to go a bit heavier on the spice because that smoky heat is the heart of this bowl. Don’t forget to cut one lime into wedges for serving, and the other lime halfway to squeeze fresh juice into your mayo.

Step 2: Whip Up the Spicy Mayo Sauce

In a small bowl, mix together the mayonnaise with your sriracha or chipotle sauce, then squeeze in about a quarter of the lime juice. You want this sauce to be creamy but with a little zing and heat. If it feels too thick to drizzle easily, add a tiny splash of water until it reaches that perfect consistency. This sauce adds that luxurious spicy tang that makes this recipe unforgettable.

Step 3: Cook the Fish – Air Fryer or Stove-Top

Pop the seasoned fish pieces into your air fryer basket and set it to 400°F. Cook for about 6 minutes, giving the basket a good shake halfway through to ensure even cooking. The fish should be golden, slightly crisp on the edges, and tender inside. No air fryer? No problem! Heat a skillet over high heat, spray it lightly with oil, and cook the fish for 5–6 minutes, turning carefully so the pieces don’t break. Cooking times can vary slightly depending on your fish thickness, but keep an eye for that flaky texture.

Step 4: Toss the Slaw

While the fish is cooking, toss together your slaw mix with half a tablespoon of olive oil, the remaining lime juice, and kosher salt. This simple dressing keeps the slaw crisp, fresh, and nicely balanced with that bright citrus tang. If you’re like me and love cilantro, chop some up to sprinkle over the top when plating.

Step 5: Assemble Your Bowl and Serve

Divide the dressed slaw across four plates or bowls. Arrange the crispy fish on top or on the side, then drizzle generously with your spicy mayo. Serve with the lime wedges on the side for an extra squeeze of freshness right before digging in. This presentation not only looks gorgeous but also lets everyone customize their bowl just how they like it.

How to Serve Fish Taco Bowl with Spicy Mayo Recipe

Garnishes

I usually top my fish taco bowl with a handful of fresh cilantro because it adds that lovely herby brightness that cuts through the richness of the mayo and fish. Sometimes, I toss on thinly sliced radishes for extra crunch and a little peppery bite. And don’t forget extra lime wedges – a squeeze of fresh lime always elevates the dish!

Side Dishes

For sides, I like to keep it light and complementary. A simple black bean salad, some grilled corn on the cob, or even a side of cilantro-lime rice pairs beautifully with this bowl. If you want a bit more indulgence, crispy tortilla chips on the side never disappoint.

Creative Ways to Present

For a fun twist with guests, try serving the components separately in small bowls so everyone can build their own bowls. Or, place fish over a bed of warm quinoa or brown rice for a different grain base. On taco night, I’ve even served this with warm corn tortillas on the side for hand-held taco action – always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover fish taco bowl components separately in airtight containers – the slaw keeps best on its own, and the fish is best eaten within a day or two for peak freshness. This way, you avoid the fish getting soggy from the slaw dressing or spicy mayo.

Freezing

I don’t recommend freezing the whole assembled bowl, but you can freeze raw fish filet pieces before cooking if you want to prep ahead. Once cooked, the texture of fish doesn’t fare as well after freezing and thawing.

Reheating

To reheat your fish without losing crispness, I pop it in a 350°F oven or air fryer for just a few minutes – about 3-4 minutes tops. Avoid microwaving because the fish can turn rubbery. Slaw tastes best cold or at room temperature, so I recommend adding that fresh after reheating.

FAQs

Final Thoughts

This Fish Taco Bowl with Spicy Mayo Recipe has become one of my go-to meals when I want something light but satisfying with a punch of flavor. It’s easy enough for a weeknight yet impressive enough to serve friends without stress. Once you get that spicy mayo drizzled and fresh lime squeezed on top, you’ll see why my family goes crazy for it. So go ahead, give it a try, and watch this recipe become a fast favorite in your kitchen too!

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