Nothing beats a meal that’s fresh, flavorful, and downright satisfying without any guilt. This Healthy Fish Taco Bowl Recipe is exactly that — colorful, bright, and packed with protein, making dinner both delicious and nutritious. Trust me, you’ll want to add this to your weekly lineup.

A round white speckled bowl sits on a white marbled surface, filled with two main layers: on one side, a bed of mixed shredded cabbage in purple and white with thin orange carrot strips and green cilantro leaves on top, and on the other side, well-seasoned chunks of golden-brown chicken pieces drizzled with a light creamy sauce. A lime wedge rests near the cabbage layer. In the background, parts of two other white bowls show similar colorful cabbage and chicken, along with sprigs of fresh green cilantro and a small glass of pale sauce nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Healthy Fish Taco Bowl Recipe
Top Tip
How to Serve Healthy Fish Taco Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Fish Taco Bowl Recipe

Why You'll Love This Recipe

This Healthy Fish Taco Bowl Recipe has quickly become one of my kitchen go-to’s because it balances spice, crunch, and creaminess perfectly. It’s simple to make but feels elevated enough for company, and I find it super adaptable to whatever mood I’m in.

Speedy Prep and Cook Time: You can have this meal on the table in under 20 minutes—ideal for busy weeknights.
Fresh and Crunchy Slaw: The colorful mix of cabbage and carrots adds a satisfying crunch and vibrant texture.
Spicy Creamy Drizzle: The sriracha mayo brings just the right amount of heat and richness to the bowl.
Air Fryer Friendly: You can easily make this in your air fryer or skillet without losing flavor or texture.

Ingredients & Why They Work

Each ingredient in this Healthy Fish Taco Bowl Recipe plays a key role in creating a balanced, wholesome dish. From the flaky fish to the tangy lime and spicy mayo, it all comes together beautifully. When shopping, choose fresh fish and vibrant slaw veggies to keep that crisp bite.

Flat lay of fresh raw white fish fillets cut into chunks, two whole bright green limes—one cut in half and one sliced into wedges, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl with vibrant orange and red spicy sriracha sauce, a small white ceramic bowl containing coarse Cajun seasoning mix, a generous pile of colorful slaw with red cabbage, white cabbage, and shredded orange carrots, a few bright green sprigs of cilantro, a small white ceramic bowl of golden olive oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fish Fillets: I prefer firm white fish like cod or mahi mahi here because it holds its shape and absorbs seasoning well.
Cajun Seasoning: Adds a smoky, slightly spicy kick that's warm but not overpowering.
Mayonnaise & Sriracha: The combo creates a creamy, spicy drizzle that ties everything together.
Limes: Fresh lime juice brightens the slaw and sauce with acidity, anchoring the dish.
Slaw (Cabbage and Carrots): Provides crunch, color, and a subtle sweetness that contrasts with the spicy fish.
Olive Oil & Salt: Simple seasoning ingredients that enhance flavors without complicating things.
Cilantro (Optional): If you’re a cilantro fan like me, it adds a fresh herbal note that lifts the whole bowl.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Healthy Fish Taco Bowl Recipe is how easy it is to tweak based on what I have or how I’m feeling. You can make it spicier, swap the fish for shrimp, or even add avocado for creaminess.

Variation: Sometimes I switch out the fish for grilled shrimp or even crispy tofu, which works surprisingly well and is a fun twist.
Make It Milder: If you’re not into spice, reduce or omit the sriracha and add a little extra lime juice for flavor.
Extra Veggies: Add sliced radishes, diced tomatoes, or pickled jalapeños to amp up the texture and freshness.
Low-Carb Swap: If you want to cut carbs further, serve the slaw on its own without rice or tortilla chips on the side.

Step-by-Step: How I Make Healthy Fish Taco Bowl Recipe

A round white speckled bowl sits on a white marbled surface, filled with two main layers. The bottom layer has shredded white and purple cabbage mixed with some thin orange carrot strips and fresh green cilantro leaves scattered on top. On one side of the bowl, there are golden-brown cubed pieces of cooked chicken arranged neatly, each cube drizzled lightly with a creamy white sauce. A fresh lime wedge rests against the cabbage near the chicken. A silver fork is placed inside the bowl, resting on the cabbage and chicken. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Prepare the Fish

First, make sure your fish fillets are cut into about 1-inch pieces for even cooking. Spritz them all over with olive oil to keep things moist, then sprinkle generously with Cajun seasoning. This step is where a lot of flavor comes in, so don’t be shy with the spice.

Step 2: Mix the Spicy Mayo Sauce

While the fish rests, combine mayonnaise with sriracha (or chipotle in adobo for a smokier taste). Squeeze in the juice from ¼ of a lime, then add a splash of water to thin it down enough to drizzle later. This sauce is creamy with just a hint of heat — trust me, it’s a game-changer.

Step 3: Air Fry (or Sauté) the Fish

Pop the fish pieces into your air fryer at 400°F for 6 minutes, giving the basket a shake halfway through to ensure everything gets nicely crisp. Don’t have an air fryer? No worries! Heat a skillet over high heat, spray with oil, and cook the fish for 5 to 6 minutes until just flaky and cooked through.

Step 4: Toss the Slaw

In a bowl, stir together the slaw mix with olive oil, the juice from the remaining half lime, and kosher salt. This dressing is light but brightens the cabbage and carrots, giving that perfect crunch and fresh flavor every time.

Step 5: Plate and Serve

Divide slaw among four plates, arrange the fish on the side, then drizzle on the spicy mayo sauce. Finish with lime wedges and sprinkle chopped cilantro on top if you’re feeling fancy. Ready to dig in!

Top Tip

From my experience making this Healthy Fish Taco Bowl Recipe multiple times, these tips have really elevated my results and I’m sure you’ll find them helpful too!

Don’t Overcrowd the Air Fryer: Give fish pieces space to crisp up nicely; overcrowding can steam them instead.
Make the Sauce Ahead: Whip up the sriracha mayo sauce in advance and keep it chilled — it deepens the flavors.
Use Fresh Limes: Fresh lime juice brightens the dish way more than bottled, so don’t skip it.
Pat Fish Dry: Before adding oil and seasoning, pat the fish dry with a paper towel to help the coating stick better.

How to Serve Healthy Fish Taco Bowl Recipe

Garnishes

I always go for fresh cilantro and extra lime wedges — they add that burst of herbal freshness and acidity that wakes up every bite. Sometimes I toss on a few thinly sliced radishes or chopped green onions for an extra pop of color and crunch.

Side Dishes

Because the bowl itself is so satisfying, I like to keep sides light—think grilled corn, black beans seasoned with cumin, or even a simple avocado salad. If you’re hungry, a side of cilantro lime rice pairs beautifully too.

Creative Ways to Present

For gatherings, setting up a DIY taco bowl bar with all the toppings — guacamole, shredded cheese, diced tomatoes, extra salsa — lets everyone customize their bowls. It’s a fun way to turn this healthy meal into a casual party vibe.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover fish and slaw in separate airtight containers in the fridge. Storing them apart helps keep the crunchy slaw fresh, and the fish maintains its light texture. They’ll stay good for about 2 days.

Freezing

Freezing the cooked fish isn’t ideal since it can get a bit mushy upon reheating, so I recommend preparing fresh if possible. However, the dry slaw can be frozen if you want, but keep in mind it’ll lose some crunch.

Reheating

To reheat, I gently warm the fish in a skillet over medium heat just until heated through, which helps keep it from drying out. The slaw is best served cold or at room temperature, so I usually enjoy it straight from the fridge.

Frequently Asked Questions:

Can I use other types of fish for this Healthy Fish Taco Bowl Recipe?

Absolutely! Firm white fish like blackfish, cod, mahi mahi, or even tilapia works great. The important part is that the fish holds up to cooking and flakes easily.

What if I don’t have an air fryer?

No air fryer? No problem! Just heat a skillet on high, spray with olive oil, and cook the seasoned fish for 5 to 6 minutes until cooked through and lightly browned.

How do I adjust the heat level in the sauce?

You can easily control the spice by adjusting the amount of sriracha or chipotle adobo sauce you add. For less heat, start with less and add more to taste once the sauce is mixed. For a milder version, swap sriracha for a mild chili sauce or leave it out completely.

Can I prepare the slaw mixture ahead of time?

Yes! You can toss the slaw with lime juice, olive oil, and salt a few hours before serving. Just keep it refrigerated and give it a quick stir before plating to freshen it up.

Final Thoughts

This Healthy Fish Taco Bowl Recipe is one of those meals that feels thoughtfully put together without being complicated. I love how vibrant and light it is, but still filling enough to satisfy dinner cravings. I’m sure once you give it a try, it’ll become a favorite spot in your recipe rotation too—just like it did for me. So grab that fish, fire up your air fryer or skillet, and let’s make something delicious and healthy together!