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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
