Fish Taco Bowl
—·American
Ingredients
- 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)
- 1/4 cup mayonnaise
- 1 teaspoon sriracha (or chipotle en adobo sauce)
- 2 limes
- 5 cups slaw (red cabbage, white cabbage and shredded carrots)
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- cilantro (optional)
Instructions
7 steps
- 1
Spritz fish all over with oil. Season all over with seasoning. Cut 1 lime into wedges and halve the other.
- 2
Combine mayo and sriracha or chipotle and squeeze 1/4 of the lime. Add a little water until it’s easy to drizzle later.
- 3
Air fry the fish 6 minutes 400F shaking the basket half way.
6 min - 4
Meanwhile, combine slaw with 1/2 tablespoon olive oil, remaining half lime and 1/2 teaspoon salt.
- 5
Divide on 4 plates, add fish on the side and drizzle the spicy mayo over the fish.
- 6
Serve with lime wedges and garnish with cilantro.
- 7
No air fryer, no problem! Heat a skillet on high heat, spray with oil and cook 5 to 6 minutes.
5 min
Progress
0 / 7 steps
Nutrition
Per serving (based on 4 servings)
Calories
264cal
Protein
31.5g
Carbs
9.0g
Fat
12.5g
Fiber
3.0g
Sugar
3.5g
Sodium
1084mg
Saturated Fat
2.0g
