This fish taco bowl is one of those meals that proves dinner doesn’t need much time or planning to be good. A simple seasoning, a quick cook, and a few fresh components come together into something that feels bright, balanced, and satisfying.
The fish cooks quickly and stays tender, while the slaw adds crunch and acidity that keeps everything lively. The sauce is intentionally simple — creamy, a little spicy, and just loose enough to tie the bowl together without overwhelming it. It’s the kind of meal that works equally well for lunch or dinner, especially on nights when you want something light but still filling.
I like this bowl as part of a quick rotation alongside recipes like Weeknight Pork Fried Cauliflower Rice or Lightened-Up Kung Pao Chicken — fast, flexible meals that don’t feel rushed. Swap in whatever slaw mix you have on hand, or use a chopped salad kit if that’s what’s in the fridge. This recipe is forgiving like that. I almost always use a salad kit.
Easy Fish Taco Bowls (20-Minute Dinner)
Ingredients
- 1 pund boneless skinless fish fillets, such as cod, halibut, mahi mahi, cut into 1-inch pieces
- olive oil spray
- 2 to 3 teaspoons Old Bay Seasoning, or other cajun seasoning to taste
- ¼ cup mayonnaise
- 1 tablespoon sriracha, or chipotle in adobo sauce
- 2 tablespoons lime juice
- 5 cups slaw, just use any type of salad mix, it's so easy
- ½ tablespoon olive oil
- ½ teaspoon kosher salt
- 1 tablespoon cilantro, optional
Equipment
Instructions
- Season the fishCut the fish into bite-sized pieces, about 1 inch each. Lightly spray with olive oil and season generously with Cajun seasoning, making sure all sides are coated. Set aside while you prep the other components.
- Make the sauceIn a small bowl, stir together the mayonnaise and sriracha (or chipotle). Squeeze in the juice from half a lime and add a splash of water until the sauce loosens to a drizzleable consistency. Taste and adjust as needed.
- Cook the fishPlace the seasoned fish in the air fryer basket and cook at 400°F for 8 – 10 minutes, fliping halfway through, until the fish is cooked through and lightly crisp on the edges.
- Prepare the slawWhile the fish cooks, add the slaw mix to a large bowl. Toss with olive oil, the juice from the remaining lime half, and kosher salt until evenly coated and lightly dressed.
- Assemble the bowlsDivide the slaw between bowls or plates. Top with the cooked fish and finish with a drizzle of the spicy mayo. Garnish with fresh cilantro and serve with lime wedges on the side.
