Fish Taco Bowl with Spicy Mayo Recipe

If you’re craving something fresh, flavorful, and super satisfying, you’re going to love this Fish Taco Bowl with Spicy Mayo Recipe. It’s one of those meals I turn to when I want dinner in a flash but don’t want to sacrifice taste or excitement. The spicy mayo adds a creamy kick that totally transforms the simple, seasoned fish and crunchy slaw into something truly memorable. Stick with me—I’ll walk you through all my tips to nail this every time.

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Ingredients You’ll Need

The magic of this Fish Taco Bowl with Spicy Mayo Recipe comes from combining fresh, clean ingredients with a simple cooking technique. You’ll appreciate how the Cajun seasoning adds dimension without overpowering the fish, while the slaw brings crunch and brightness. When shopping, pick a firm white fish that flakes easily and looks fresh—this makes all the difference.

• Fish fillets: I prefer blackfish or mahi mahi for their firm texture, but cod works great too.
• Olive oil spray: Saves you from using too much oil—especially handy for air frying or pan-searing.
• Cajun seasoning: Adds a smoky, spicy depth, but you can adjust the heat level to your liking.
• Mayonnaise: The base of our spicy mayo sauce—choose full-fat for creaminess.
• Sriracha or chipotle in adobo sauce: This is the spicy punch for the mayo; chipotle gives a smokier flavor.
• Limes: Essential for bright acidity—use them for both the sauce and the slaw dressing.
• Slaw mix: I like a colorful combo of red cabbage, white cabbage, and shredded carrots for crunch and color.
• Olive oil: For dressing the slaw lightly, enhancing its flavor without weighing it down.
• Kosher salt: Simple but essential for seasoning the slaw perfectly.
• Cilantro (optional): Adds a fresh, herbal note if you like it. I always keep some on hand!

Variations

I’m all about tweaking this Fish Taco Bowl with Spicy Mayo Recipe to keep it fresh and match what you have in your kitchen. Sometimes I swap the fish for shrimp or even crispy tofu when I want a vegetarian twist. You’ll find that the spicy mayo can be dialed back or amped up to suit your spice tolerance, making it super versatile.

• Use shrimp instead of fish: Try sautéing medium shrimp with the Cajun seasoning for a delicious, quicker alternative.
• Make it vegetarian: Swap fish for crispy, seasoned tofu cubes; the spicy mayo still shines!
• Adjust the heat: Love it hotter? Add extra sriracha or a pinch of cayenne to the mayo.
• Fresh herbs: Try adding mint or parsley instead of cilantro for a different herbal note.

How to Make Fish Taco Bowl with Spicy Mayo Recipe

Step 1: Season and Prepare the Fish

Start by cutting your fish into bite-sized 1-inch pieces so they’re easy to eat in the bowl. Give them a quick spritz of olive oil spray; this helps the Cajun seasoning stick and keeps the fish moist during cooking. Don’t skimp on the seasoning—two teaspoons give a perfect kick, but feel free to sprinkle a little more if you like bold flavor. I like to set a lime nearby to squeeze fresh juice into the sauce later, so keep one halved and the rest whole.

Step 2: Mix Up the Spicy Mayo

In a small bowl, stir together the mayonnaise and sriracha (or chipotle in adobo if you want a smoky touch). Squeeze in a quarter of a lime to brighten the sauce—it really wakes up the flavor. Sometimes the mayo is a bit too thick to drizzle easily, so I add a teaspoon or two of water until it reaches a nice, pourable consistency. This sauce is my secret weapon; I end up using it on everything!

Step 3: Cook the Fish

If you have an air fryer, this step couldn’t be easier: set it to 400°F and cook the fish for 6 minutes, shaking the basket halfway through for even cooking. The fish will come out tender with a lovely slight crisp on the outside. No air fryer? No worries! I’ve done this countless times in a hot skillet sprayed with oil—just cook over medium-high heat for 5 to 6 minutes, turning gently so the fish doesn’t break apart.

Step 4: Toss the Slaw

While the fish cooks, grab your slaw mix and toss it with half a tablespoon of olive oil, the juice from half a lime, and half a teaspoon of kosher salt. This simple dressing lets the veggies stay crunchy and fresh but flavored just enough to complement the fish and the spicy mayo. Mixing the slaw last minute keeps everything crisp and vibrant.

Step 5: Assemble and Serve

Divide the slaw evenly between four bowls or plates, then add the cooked fish on top or to the side—whichever you prefer. Drizzle generous amounts of the spicy mayo over the fish and slaw, then garnish with fresh cilantro and lime wedges. I always serve it with extra lime on the side because a squeeze of lime right before eating just takes this bowl to the next level. My family goes crazy for this final touch!

How to Serve Fish Taco Bowl with Spicy Mayo Recipe

Garnishes

I love topping this bowl with a handful of fresh cilantro because it adds a lovely herbal freshness that contrasts the creamy spicy mayo. Sometimes, I throw on a few thinly sliced radishes for extra crunch and color. Lime wedges are a must-have—don’t underestimate how much a fresh squeeze elevates the whole dish right at the table.

Side Dishes

To keep the meal balanced, I often serve this fish taco bowl with black beans or Mexican street corn for some heartiness. A chilled cucumber salad or a handful of guacamole on the side pairs so well too and brings in even more brightness and creaminess.

Creative Ways to Present

For parties or a fun family dinner, I’ve set up a taco bowl bar where everyone assembles their own bowls with extra toppings like diced avocado, pickled onions, and shredded cheese. It’s a fun way to customize the dish and gets everyone involved in cooking. Plus, it looks colorful and festive on the table!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers—keeping the fish separate from the slaw and sauce if I can. This stops the slaw from getting soggy and keeps the mayo fresh. Leftover fish holds up well for up to two days in the fridge, but the fresher you eat it, the better!

Freezing

I don’t recommend freezing the fully assembled bowl because the slaw gets watery and the mayo loses texture. However, you can freeze the cooked fish alone for up to a month—just thaw it gently in the fridge and reheat it in the oven or pan before serving.

Reheating

When reheating leftovers, I prefer using a skillet over the microwave to keep the fish from drying out. A quick 2-3 minute warm-up over medium heat works best. I add fresh slaw right before eating, so it maintains that satisfying crunch.

FAQs

Final Thoughts

This Fish Taco Bowl with Spicy Mayo Recipe has become one of my absolute favorites because it hits all the right notes—fresh, spicy, tangy, and quick. It’s a go-to when I need something that feels a bit special but doesn’t take hours in the kitchen. Trust me, once you try it, you’ll reach for this recipe again and again. So grab your ingredients and let’s get cooking—your taste buds will thank you!

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