Fish Taco Bowl with Spicy Mayo Recipe

If you’re craving a vibrant, fresh dinner that’s bursting with flavor, you’re going to fall head over heels for my Fish Taco Bowl with Spicy Mayo Recipe. It’s seriously one of those dishes that feels like a celebration in your mouth every time you dig in. Whether you’re a seasoned home cook or just dipping your toes into fish tacos, this bowl blends simple ingredients with a kick of spicy mayo that brings everything together beautifully. Stick around—I’m sharing all my tips to help you nail this recipe perfectly.

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Ingredients You’ll Need

This Fish Taco Bowl with Spicy Mayo Recipe relies on fresh ingredients with bold flavors that play off each other beautifully. Keep an eye out for fresh fish and quality mayonnaise for best results.

• Boneless skinless fish fillets: I love using blackfish or mahi mahi, but cod works great too—just make sure they’re firm so they don’t fall apart while cooking.
• Olive oil spray: A quick spritz keeps the fish from sticking and helps the Cajun seasoning stick better without adding extra grease.
• Cajun seasoning: Adds a smoky, spicy punch—adjust the amount to your spice tolerance!
• Mayonnaise: This is the base for your spicy mayo—you can swap in avocado mayo for a healthier twist.
• Sriracha or chipotle in adobo sauce: This gives your mayo that spicy creamy kick. Chipotle lends a smoky depth if you want to try something different.
• Limes: Fresh lime juice brightens everything up and balances the heat perfectly.
• Slaw (red cabbage, white cabbage, shredded carrots): Adds crunch and color; pre-shredded bags work wonderfully for a quick dinner.
• Olive oil: Just a bit to toss the slaw so it’s not dry but still crisp.
• Kosher salt: Essential to season both the slaw and the fish properly.
• Cilantro (optional): I add it for a fresh herbal finish, but feel free to skip if you’re not a fan.

Variations

I love how flexible this Fish Taco Bowl with Spicy Mayo Recipe is—you can totally make it your own depending on what you like or what’s in season. Don’t be afraid to experiment!

• Grilled Fish Variation: One summer, I grilled the fish instead of air frying and loved the smoky char it added—it’s a great twist if you want a bit more depth.
• Veggie Swap: If you want a vegetarian take, try grilled tofu or crispy chickpeas instead of fish—you’ll still get that spicy mayo magic.
• Different Slaws: Sometimes I include thinly sliced radishes or jicama in the slaw for an extra crunch and freshness.
• Mild Version: If you want to dial back the heat, just reduce the sriracha or swap in a mild paprika for seasoning.

How to Make Fish Taco Bowl with Spicy Mayo Recipe

Step 1: Prep and Season Your Fish

Start by cutting your fish fillets into roughly 1-inch pieces. I find this size perfect so the fish cooks evenly and stays tender. Give them a light spritz of olive oil all over—this helps the Cajun seasoning stick and keeps the fish moist. Sprinkle the Cajun seasoning generously on all sides, and don’t be shy here! A good coating ensures each bite is packed with flavor. Grab a lime, squeeze half of it over the seasoned fish, and set aside for a minute while you get your other ingredients ready.

Step 2: Whip Up That Spicy Mayo

Mix together the mayonnaise and your sriracha or chipotle in adobo sauce—that smoky hint from chipotle really ups the game in my opinion. Squeeze in about a quarter of a lime and add a splash of water until the sauce is thin enough to drizzle easily. This is my secret for no-mess drizzles that still pack a punch. Trust me, you’ll be drizzling this on everything once you taste it!

Step 3: Cook the Fish Perfectly

If you have an air fryer, this is where it shines—in just about 6 minutes at 400°F, your fish comes out tender on the inside with a slightly crisp edge. Give the basket a good shake halfway through to make sure the pieces cook evenly. Don’t worry if you don’t have an air fryer; I’ve done this countless times in a hot skillet with olive oil spray—you’ll want to cook it about 5 to 6 minutes, turning occasionally until just cooked through. Either way, the fish cooks fast, and that means dinner is coming together quickly!

Step 4: Toss the Slaw

While the fish cooks, toss your slaw mix with half a tablespoon of olive oil, the remaining lime juice, and half a teaspoon of kosher salt. This simple dressing keeps the slaw crisp but flavorful. I love how the lime juice adds brightness to the crisp cabbage and carrots, making a perfect counterpoint to the spicy fish.

Step 5: Assemble and Serve

Divide the slaw among four plates, place the cooked fish alongside, then drizzle that gorgeous spicy mayo over the fish. Serve with extra lime wedges and a sprinkle of cilantro, if you like. The first time I served this to my family, they were hooked instantly! You’ll find that the layers of flavor and textures create a bowl that’s both satisfying and refreshing.

How to Serve Fish Taco Bowl with Spicy Mayo Recipe

Garnishes

I always finish with fresh cilantro because it adds a lovely herbal freshness that brightens each bite. If you want a bit more texture and zing, toss on some thinly sliced green onions or a sprinkle of toasted pumpkin seeds for crunch. Also, don’t forget plenty of lime wedges—they’re perfect for squeezing on top just before eating.

Side Dishes

My go-to sides are always simple: a classic Mexican street corn salad or some cilantro-lime rice really complement this bowl beautifully without overwhelming it. When I’m craving extra veggies, grilled zucchini or a quick black bean salad works perfectly too.

Creative Ways to Present

For special occasions, I like to serve this Fish Taco Bowl with Spicy Mayo Recipe in individual mason jars layered with slaw at the bottom, fish next, and a drizzle of spicy mayo on top—a fun way to elevate the presentation and make serving easy for guests. You can also swap out the slaw for a bed of cauliflower rice for a low-carb, elegant twist.

Make Ahead and Storage

Storing Leftovers

I usually store the fish and slaw separately in airtight containers in the fridge. This helps keep the slaw crisp and prevents the fish from getting soggy. If you drizzle the spicy mayo ahead of time, it can make the dish a bit messy, so I recommend holding off until serving.

Freezing

I’ve found that this isn’t the best candidate for freezing because the slaw loses its crunch and the fish texture changes after thawing. If you want to prep ahead, freeze just the seasoned raw fish and cook fresh when you’re ready, then assemble the bowl from fresh ingredients.

Reheating

When reheating leftovers, I pop the fish in a 350°F oven for about 5-7 minutes to warm it gently without drying it out. The slaw tastes best cold, so I leave that chilled. Give the spicy mayo a quick stir and drizzle fresh lime juice before serving to brighten things up.

FAQs

Final Thoughts

This Fish Taco Bowl with Spicy Mayo Recipe is truly one of those meals that never fails to impress but never feels complicated—it’s fresh, vibrant, and packed with flavor. I love serving this when I want a quick, satisfying dinner that feels a bit special, and I know you’re going to love it just as much as my family does. So grab your fish, fire up that air fryer or skillet, and get ready to enjoy a bowl that’ll have everyone asking for seconds!

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