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The Ultimate Fish Taco Bowl for Weeknight Dinners

Fish taco bowl with Cajun-seasoned white fish, colorful slaw, white rice, and creamy sriracha mayo, garnished with cilantro and lime wedges in a white bowl
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This Fish Taco Bowl is a quick and flavorful weeknight dinner packed with zesty Cajun-seasoned fish, crunchy slaw, and a creamy sriracha-lime sauce—all layered over rice or cauliflower rice. It’s fresh, easy to customize, and ready in under 30 minutes. Perfect for a light, satisfying meal that doesn’t sacrifice flavor!

Ingredients

Scale

  • 4 fish fillets (6 oz each), boneless and skinless (cod, blackfish, or mahi mahi), cut into 1-inch pieces

  • Olive oil spray

  • 2 teaspoons Cajun seasoning (or more to taste)

  • 1/4 cup mayonnaise

  • 1 teaspoon sriracha or chipotle in adobo

  • Juice of 1 lime

  • 5 cups slaw mix (red cabbage, green cabbage, and shredded carrots)

  • 1/2 tablespoon olive oil

  • Juice of 1 lime

  • 1/2 teaspoon kosher salt

  • Fresh chopped cilantro

  • Extra lime wedges

  • Sliced avocado or pickled onions (optional)

Instructions

Step 1: Prep the Fish

  • Pat the fish dry and cut into 1-inch chunks.

  • Spray with olive oil and coat evenly with Cajun seasoning.

  • Air-fry at 400°F for 7–9 minutes, bake at 425°F for 12–15 minutes, or pan-sear on medium heat until golden and cooked through.

Step 2: Make the Sauce

  • In a small bowl, whisk together mayo, sriracha (or chipotle), and lime juice until smooth.

  • Taste and adjust heat as needed. Set aside.

Step 3: Toss the Slaw

  • In a large bowl, mix slaw with olive oil, lime juice, and salt.

  • Let it sit for 5–10 minutes to soften slightly and soak in flavor.

Step 4: Build Your Bowl

 

  • Start with a base of rice or cauliflower rice.

  • Add a generous layer of slaw, then top with the cooked fish.

  • Drizzle with spicy mayo and garnish with cilantro and lime wedges.

Notes

  • Fish Options: Cod, mahi mahi, blackfish, tilapia, or haddock all work well—just choose a firm white fish that won’t fall apart during cooking.

  • Cooking Methods: Fish can be air-fried, baked, or pan-seared. Adjust times based on thickness. Air frying gives a lightly crispy texture without extra oil.

  • Low-Carb Swap: Substitute the rice with cauliflower rice or shredded lettuce for a low-carb or keto-friendly version.

  • Make It Dairy-Free: This recipe is naturally dairy-free. Just double-check your mayo brand to ensure it’s dairy-free if needed.

  • Meal Prep Tip: Store each component (fish, slaw, sauce, rice) separately in airtight containers and assemble just before eating to keep textures fresh.

  • Spice Level: Adjust the heat of the sauce by adding more or less sriracha or chipotle. You can also use plain lime mayo for a mild version.

Nutrition

Find it online: https://easyummies.com/the-ultimate-fish-taco-bowl-for-weeknight-dinners/