Fish Taco Bowl
If you need a high protein, low-carb dish you can whip up in under 20 minutes, these Fish Taco Bowls are it! Air fryer or saute 6 minutes!
Equipment
Ingredients
- 4 6 ounce boneless skinless fish fillets (such as blackfish, cod, mahi mahi, cut into 1 inch pieces)
- olive oil spray
- 2 to 3 teaspoons Cajun seasoning (or 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
- Spritz fish all over with oil. Season all over with seasoning. Cut 1 lime into wedges and halve the other.
- Combine mayo and sriracha or chipotle and squeeze 1/4 of the lime. Add a little water until it’s easy to drizzle later.
- Air fry the fish 6 minutes 400F shaking the basket half way.
- Meanwhile, combine slaw with 1/2 tablespoon olive oil, remaining half lime and 1/2 teaspoon salt.
- Divide on 4 plates, add fish on the side and drizzle the spicy mayo over the fish.
- Serve with lime wedges and garnish with cilantro.
- No air fryer, no problem! Heat a skillet on high heat, spray with oil and cook 5 to 6 minutes.
Nutrition
Serving: 6oz fish, 3/4 cup slaw, Calories: 264kcal, Carbohydrates: 9g, Protein: 31.5g, Fat: 12.5g, Saturated Fat: 2g, Cholesterol: 84mg, Sodium: 1084mg, Fiber: 3g, Sugar: 3.5g
- WW Points: 4