Description
This Fish Taco Bowl is a high-protein, low-carb meal that comes together in under 20 minutes. Featuring tender, seasoned fish fillets cooked to perfection in an air fryer or skillet, served alongside a vibrant, zesty slaw and drizzled with a spicy mayo sauce, this dish offers a delightful balance of flavors and textures for a quick, satisfying dinner.
Ingredients
Scale
Fish
- 4 6 ounce boneless skinless fish fillets (such as blackfish, cod, mahi mahi, cut into 1 inch pieces)
- Olive oil spray
- 2 teaspoons Cajun seasoning
Spicy Mayo Sauce
- 1/4 cup mayonnaise
- 1 teaspoon sriracha (or chipotle en adobo sauce)
- 1/4 lime, squeezed
- Water, to thin as needed
Slaw
- 5 cups slaw (red cabbage, white cabbage, and shredded carrots)
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 lime, squeezed
Garnish
- Lime wedges (from 1 lime)
- Cilantro (optional)
Instructions
- Prepare the Fish: Spritz the fish fillets all over with olive oil spray. Season all sides evenly with the Cajun seasoning. Cut one lime into wedges for serving and halve the other lime for juice.
- Make the Spicy Mayo Sauce: In a small bowl, combine mayonnaise, sriracha or chipotle sauce, and the juice of 1/4 lime. Add a small amount of water gradually until the sauce reaches a drizzle-able consistency.
- Cook the Fish: Preheat the air fryer to 400°F. Air fry the fish for 6 minutes, shaking the basket halfway through to ensure even cooking. If you don’t have an air fryer, heat a skillet on high, spray with olive oil, and sauté the fish for 5 to 6 minutes until cooked through.
- Prepare the Slaw: While the fish cooks, combine the slaw with 1/2 tablespoon olive oil, juice of the remaining half lime, and 1/2 teaspoon kosher salt in a mixing bowl. Toss well to coat all the vegetables.
- Assemble and Serve: Divide the slaw evenly among four plates. Arrange the cooked fish alongside or on top of the slaw. Drizzle the spicy mayo sauce over the fish. Serve immediately with lime wedges and garnish with fresh cilantro if desired.
Notes
- Use firm white fish like cod, mahi mahi, or blackfish for best texture and flavor.
- If you prefer a milder spice, adjust the amount of Cajun seasoning and sriracha to taste.
- Adding a little water to the spicy mayo helps it drizzle smoothly over the fish.
- This recipe works well as a high-protein, low-carb option that’s quick to prepare.
- If you don’t have an air fryer, cooking the fish in a hot skillet is a perfect alternative.
Nutrition
- Serving Size: 6 oz fish, 3/4 cup slaw
- Calories: 264 kcal
- Sugar: 3.5 g
- Sodium: 1084 mg
- Fat: 12.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 31.5 g
- Cholesterol: 84 mg
