Description
This Fish Taco Bowl is a high-protein, low-carb meal that comes together quickly and easily. Featuring tender blackfish or cod pieces seasoned with Cajun spices, air-fried to perfection and served with a tangy slaw and a spicy sriracha mayo drizzle, this dish is perfect for a flavorful, nutritious lunch or dinner.
Ingredients
Scale
Fish
- 4 6-ounce boneless skinless fish fillets (such as blackfish, cod, mahi mahi), cut into 1-inch pieces
- Olive oil spray
- 2 teaspoons Cajun seasoning (or more to taste)
Spicy Mayo
- 1/4 cup mayonnaise
- 1 teaspoon sriracha (or chipotle en adobo sauce)
- 1/4 lime, juiced
- Water (to thin, as needed)
Slaw
- 5 cups slaw mix (red cabbage, white cabbage, shredded carrots)
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 lime, juiced
Garnish
- 2 lime wedges
- Cilantro (optional)
Instructions
- Prepare the Fish: Spritz the fish pieces all over with olive oil spray. Sprinkle evenly with Cajun seasoning for a flavorful crust. Cut one lime into wedges and halve the other lime for juicing and garnish.
- Make the Spicy Mayo: In a small bowl, combine the mayonnaise and sriracha or chipotle sauce. Squeeze in the juice of a quarter lime and add a little water, a teaspoon at a time, until the mixture reaches a drizzling consistency.
- Cook the Fish: Air fry the seasoned fish pieces at 400°F for 6 minutes, shaking the basket halfway through cooking to ensure even cooking and crispness. If you don't have an air fryer, heat a skillet over high heat, spray with oil, then sauté the fish for 5 to 6 minutes, turning to cook evenly.
- Prepare the Slaw: While the fish cooks, combine the slaw mix with olive oil, juice of half a lime, and kosher salt. Toss well to coat the vegetables evenly.
- Assemble the Bowls: Divide the slaw evenly onto four plates. Add the cooked fish on the side of each bowl. Drizzle the spicy mayo over the fish pieces generously.
- Garnish and Serve: Serve each bowl with lime wedges for extra tang and garnish with cilantro if desired. Enjoy immediately while the fish is warm and slaw is crisp.
Notes
- This is a quick, high-protein and low-carb meal that comes together in under 20 minutes.
- If you don’t have an air fryer, use a hot skillet to cook the fish for a similar crispy texture.
- Adjust the amount of Cajun seasoning and sriracha according to your spice preference.
- Use any firm white fish suitable for pan cooking or air frying.
- For a creamy mayo drizzle, add water gradually until easy to drizzle without being too thin.
Nutrition
- Serving Size: 6 oz fish, 3/4 cup slaw
- Calories: 264 kcal
- Sugar: 3.5 g
- Sodium: 1084 mg
- Fat: 12.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 31.5 g
- Cholesterol: 84 mg
