Name: Fish Taco Bowls Recipe
Prep time: 24 min
Cook time: 6 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 5 cups shredded red cabbage; 2 limes; 1 tablespoon extra virgin olive oil; 1.5 pounds skinless cod or tilapia, cut into 1-inch cubes; 1 tablespoon Tajin Clásico Seasoning; 1/4 cup mayonnaise; 1/4 cup plain Greek yogurt; 1 teaspoon sriracha hot sauce; 2 cups cooked cilantro lime rice (see notes for recipe–I recommend making ahead of time); 1 avocado

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A healthy, flavor-packed dinner that comes together in about 30 minutes—and tastes like something you’d order at your favorite restaurant!

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If you love fish tacos but want all that incredible flavor without the tortillas, these Fish Taco Bowls are about to become your new go-to weeknight dinner. We’re talking perfectly seasoned air fryer fish, a creamy sriracha sauce, zesty lime cabbage slaw, cilantro lime rice, and fresh avocado—all piled into one gorgeous bowl. It’s fresh, satisfying, and it’s good for you, too!

The secret weapon here is the Tajin Classico Seasoning on the fish. If you’ve never cooked with Tajin before, get ready to fall in love. It’s a chili-lime seasoning blend that gives the cod or tilapia this incredible savory-citrusy kick that tastes anything but boring. It’s also delicious on watermelon or the rim of a spicy jalapeño margarita, so you don’t have to worry about buying a bottle of seasoning you’ll never use. 😉

Why You’ll Love These Fish Taco Bowls

Fast and easy. From start to finish, these bowls come together in under 30 minutes. The air fryer does the heavy lifting! (Directions to bake in the oven are below if you don’t have an air fryer. It’s still quick and easy!)
So much flavor. Between the Tajin-seasoned fish, the tangy lime slaw, and that creamy sriracha sauce, every single bite is exciting.
Nutritious AND delicious. Lean fish, healthy fats from avocado, fiber-packed cabbage—this bowl really delivers on the healthy front without sacrificing anything on taste.
Customizable. Not into heat? Use less sriracha. Want to add black beans or corn? Go for it. These bowls are easy to make your own.
Great for the whole family. You can keep the sauce on the side for little ones who don’t love spice, and everyone can build their own bowl.

Recipe Ingredients–What You Need

Here’s everything you need to make these Fish Taco Bowls! Printable ingredients and instructions are in the recipe card at the bottom of this post.

5 cups shredded red cabbage – Red cabbage is the base of our slaw and it’s absolutely packed with nutrition. It’s an excellent source of vitamin C, vitamin K, and fiber, and its deep purple color comes from anthocyanins—powerful antioxidants known for their anti-inflammatory properties. I found a bag of already-shredded red cabbage and it was a big time saver.
2 limes – Fresh lime juice brightens every component of this bowl and ties all the flavors together. Limes are also a great source of vitamin C and antioxidants.
1 tablespoon extra virgin olive oil – Used to dress the cabbage slaw, olive oil is rich in heart-healthy monounsaturated fats and has well-documented anti-inflammatory benefits. Always reach for extra virgin for the most nutritional value.
Salt and pepper – Season to taste throughout!
1.5 pounds skinless cod or tilapia, cut into 1-inch cubes – Both cod and tilapia are mild, lean white fish that are high in protein and low in calories. They’re also a good source of B vitamins, phosphorus, and selenium, making them a fantastic foundation for a healthy meal. Other fish you could use here include mahi mahi or halibut.
1 tablespoon Tajin seasoning – This Mexican chili-lime seasoning blend is what gives the fish its signature flavor. It’s a game-changer! It’s naturally low in calories and adds a ton of flavor without any added sugar.
Avocado oil spray – Avocado oil has a high smoke point, which makes it ideal for air frying. It’s also rich in oleic acid, the same heart-healthy fat found in olive oil.
1/4 cup mayonnaise – Forms the creamy base of our fish taco sauce. For the best quality, look for mayo made with avocado oil or another clean oil.
1/4 cup plain Greek yogurt – Greek yogurt lightens up the sauce while adding a nice tang and a boost of protein and probiotics. I love using it in sauces as a healthier swap!
1 teaspoon sriracha hot sauce – Just enough heat to make the sauce interesting! Feel free to adjust this up or down based on your family’s spice preferences.
2 cups cooked cilantro lime rice – This rice is the hearty, flavorful base of our bowls! My Cilantro Lime Rice recipe is simple to make and absolutely perfect here. I recommend making it the day before, but this is still ready in 30 minutes if you make it at the same time as the rest of the dinner.
1 avocado – Creamy, fresh avocado slices on top make these bowls feel indulgent while delivering a wealth of healthy monounsaturated fats, fiber, potassium, and folate. Don’t skip it!

How to Make Fish Taco Bowls

I recommend making the Cilantro Lime Rice this recipe calls for a day ahead of time. If you don’t make it as the first step and it’s still ready in 30 minutes. The full recipe is in the recipe card notes. shredded red cabbage in a bowl with tongs

Step 1: Make the lime cabbage slaw. Place the shredded cabbage in a large bowl. Squeeze the juice from one lime over the top, drizzle with 1 tablespoon of extra virgin olive oil, and season with salt and pepper. Use tongs to toss everything together until the cabbage is evenly coated. Pop it in the refrigerator while you prepare the rest—it gets better as it sits! fish pieces in a bowl with seasoning

Step 2: Season the fish. Preheat your air fryer to 400 degrees. Place the fish cubes in a bowl and sprinkle the Tajin seasoning over the top. Gently stir to evenly coat every piece of fish with the seasoning. seasoned fish pieces on an air fryer tray

Step 3: Air fry the fish. Spray your air fryer tray or basket with avocado oil spray, then add the seasoned fish pieces in a single layer. Air fry at 400 degrees for 6 minutes, until the fish is cooked through and has beautiful golden edges. My oven has an air fryer option, so I use this Air Fryer Basket and Tray.

fish taco sauce

Step 4: Whisk together the fish taco sauce. While the fish is cooking, combine the mayonnaise, Greek yogurt, sriracha, and the juice from half of your remaining lime in a small bowl. Whisk until smooth and set aside. Cut the remaining lime half into wedges to serve alongside the bowls. fish taco sauce whisked together

Step 5: Build your bowls! To each bowl, add about 1¼ cups of the lime cabbage slaw, ½ cup of cilantro lime rice, one-quarter of the air-fried fish, and one-quarter of the sliced avocado. Drizzle generously with the fish taco sauce and add a lime wedge on the side. Enjoy!

What to Serve With Fish Taco Bowls

These bowls are truly a complete, satisfying meal on their own. But if you’re feeding a crowd or want a little something extra, here are a few ideas:

A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette pairs beautifully alongside.
Black beans or corn can be added right into the bowl if you’d like to bulk it up a bit more.
Tortilla chips and fresh restaurant-style salsa or the best ever guacamole on the side make this feel like a real fiesta!
For a lighter meal, serve smaller bowls alongside my Vegan Corn Chowder or Mexican Street Corn Chowder for a fun summer dinner combination.

FAQs

Can I use frozen fish? Yes! Just make sure it’s fully thawed and patted dry before seasoning. Excess moisture will affect how well the Tajin sticks and how crispy the fish gets in the air fryer.

What if I don’t have an air fryer? No problem. You can bake the seasoned fish at 400 degrees on a lightly greased baking sheet for 12–15 minutes, or until cooked through and flaky.

Can I meal prep these bowls? Absolutely. Prepare the slaw, rice, and sauce ahead of time and store them separately in the refrigerator. Cook the fish fresh when you’re ready to eat, since it tastes best right out of the air fryer. Everything will keep well for up to 3 days.

What does Tajin taste like? Tajin is a Mexican chili-lime salt seasoning—it’s tangy, mildly spicy, and a little salty. It’s incredibly versatile and once you start using it, you’ll want to put it on everything!

Can I make the sauce spicier? Yes! Just increase the sriracha to your taste. You can also add a pinch of cayenne or a few dashes of your favorite hot sauce.

I hope you love these Fish Taco Bowls as much as we do! If you try this recipe, please leave a star rating and comment below—it truly helps other readers find recipes that work. I’d also love to see your bowls on Instagram and Facebook!

If you love fish and seafood recipes, scroll below the recipe card for some great recipes you can save!