I love making this fish taco bowl when I want a fast, fresh, and satisfying meal that still feels light. It’s packed with protein, full of bold flavors, and comes together in very little time. The seasoned fish, crunchy slaw, and creamy spicy sauce make this bowl one of my favorite go-to meals for lunch or dinner.
Why You’ll Love This Recipe
I like this recipe because it’s quick, simple, and incredibly flavorful. I can make it in the air fryer or on the stovetop, depending on what I feel like using. I also enjoy how flexible it is, since I can adjust the spice level or add extra toppings. It’s filling without being heavy, which makes it perfect for busy days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 boneless skinless white fish fillets, 6 ounces each, cut into 1-inch pieces
olive oil spray, as needed
2 teaspoons Cajun seasoning, or more to taste
1/4 cup mayonnaise
1 teaspoon sriracha or chipotle sauce
2 limes
5 cups coleslaw mix with red cabbage, white cabbage, and shredded carrots
1/2 tablespoon olive oil
1/2 teaspoon kosher salt
fresh cilantro, optional
Directions
I start by spraying the fish pieces lightly with olive oil, then seasoning them evenly with Cajun seasoning. I cut one lime into wedges and set it aside, then halve the other lime.
I mix the mayonnaise with the sriracha and squeeze in about a quarter of the lime juice. I add a small amount of water and stir until the sauce is thin enough to drizzle.
I place the seasoned fish in the air fryer basket and cook it at 400°F for 6 minutes, shaking the basket halfway through so the fish cooks evenly.
While the fish cooks, I combine the coleslaw mix with olive oil, the remaining lime juice, and kosher salt. I toss everything well until the slaw is evenly coated.
I divide the slaw into four bowls, add the cooked fish on top, drizzle the spicy sauce over the fish, and finish with lime wedges and cilantro if I’m using it. When I don’t use an air fryer, I cook the fish in a hot skillet with oil spray for 5 to 6 minutes, turning as needed.
Servings And Timing
I make this recipe to serve 4 people.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
I sometimes swap the Cajun seasoning for chili lime seasoning when I want a milder flavor. When I want a more filling bowl, I add cooked brown rice, quinoa, or black beans. I also like topping the bowl with avocado, cherry tomatoes, red onion, or bell peppers. If I’m not in the mood for cilantro, I leave it out or replace it with chives.
Storage/Reheating
I store the cooked fish, slaw, and sauce in separate airtight containers in the refrigerator for up to 2 days. When reheating, I warm the fish gently in the air fryer or a skillet and keep the slaw cold so it stays crisp. I always add the sauce just before serving.
FAQs
Can I use frozen fish for this recipe?
I use frozen fish as long as I thaw it completely and pat it dry before seasoning and cooking.
What fish works best in this bowl?
I prefer mild, white, flaky fish such as cod, mahi mahi, halibut, or flounder.
Is this recipe very spicy?
I control the spice level by adjusting the amount of Cajun seasoning and sauce.
Can I prepare this recipe ahead of time?
I prep the fish, slaw, and sauce separately and assemble the bowls when I’m ready to eat.
Can I make this recipe dairy free?
I keep it dairy free by using dairy-free mayonnaise and skipping any cheese toppings.
Conclusion
I keep coming back to this fish taco bowl because it’s fast, flavorful, and easy to customize. It’s a great option when I want a healthy meal that doesn’t feel boring and still delivers bold, satisfying flavors.
This fish taco bowl is a fast, fresh, and flavorful meal featuring Cajun-seasoned fish, crisp slaw, and a creamy spicy sauce. It’s light yet satisfying, easy to customize, and perfect for quick lunches or dinners.
Total Time:15 minutes
Yield:4 servings
Ingredients
4 boneless skinless white fish fillets (6 oz each), cut into 1-inch pieces
Olive oil spray, as needed
2 teaspoons Cajun seasoning (or more, to taste)
1/4 cup mayonnaise
1 teaspoon sriracha or chipotle sauce
2 limes (1 cut into wedges, 1 juiced)
5 cups coleslaw mix (red cabbage, white cabbage, shredded carrots)
1/2 tablespoon olive oil
1/2 teaspoon kosher salt
Fresh cilantro (optional, for garnish)
Instructions
Spray fish pieces lightly with olive oil and season evenly with Cajun seasoning.
In a small bowl, mix mayonnaise, sriracha, and juice from 1/4 of a lime. Add a splash of water to thin the sauce for drizzling.
Cook fish in air fryer at 400°F (204°C) for 6 minutes, shaking the basket halfway through. Alternatively, cook in a hot skillet for 5–6 minutes, turning as needed.
In a large bowl, toss coleslaw mix with olive oil, juice from the remaining lime, and kosher salt until well combined.
Divide slaw among four bowls. Top with cooked fish, drizzle with spicy mayo, and garnish with lime wedges and fresh cilantro if using.
Notes
Use thawed, well-dried frozen fish if fresh isn’t available.
Cod, mahi mahi, halibut, or flounder work best for this recipe.
Add rice, beans, avocado, or other toppings for a heartier bowl.
Use dairy-free mayo to keep the recipe dairy free.
Store fish, slaw, and sauce separately; reheat fish and assemble when ready to eat.
