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Air fryer fish taco bowl with chili-lime fish, mango salsa, red cabbage slaw, avocado, and chipotle crema over jasmine rice

Air Fryer Fish Taco Bowl with Mango Salsa

5 from 3 votes
Everything you love about fish tacos, no tortilla required. Chili-lime fish gets air fried until crispy and served over rice with fresh mango salsa, cabbage slaw, avocado, and a smoky chipotle crema. 44g of protein per bowl, ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings : 2 bowls

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Equipment

Ingredients

Air Fryer Fish
  • 12 oz white fish, (cod, tilapia, or mahi mahi)
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp salt
  • ½ lime
Bowls
  • 1 pouch microwave white rice
  • 2 cups coleslaw mix, or finely shredded cabbage
  • ½ lime
  • pinch of salt
  • 1 diced avocado
  • 2 tbsp chopped cilantro
Mango Salsa (or store-bought)
  • 1 diced mango, about ½ cup
  • 1 diced tomato, about ¼ cup
  • ¼ cup finely diced red onion
  • 1 finely diced jalapeño, (optional)
  • 1 tbsp chopped cilantro
  • ½ lime
  • pinch of salt
Creamy Chipotle Crema (or store-bought)
  • ¼ cup Greek yogurt
  • 1-2 finely chopped chipotles in adobo
  • 1 tbsp adobo sauce
  • ½ lime
  • pinch of salt
  • splash of water to thin
US Customary - Metric
Start Cooking

Instructions
 

  1. Season the fish.
    Cut 12 oz white fish into bite-sized cubes. In a bowl, toss with 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt, and zest and juice of ½ lime until well coated.
    Cubed white fish coated in chili-lime seasoning with tongs in a white bowl
  2. Air fry the fish.
    Preheat air fryer to 400°F (200°C). Add fish in a single layer and cook for 8 to 10 minutes until cooked through and lightly golden.
    Crispy chili-lime fish cubes in an air fryer basket after cooking
  3. Make the mango salsa.
    In a small bowl, combine 1 diced mango, 1 diced tomato, ¼ cup finely diced red onion, 1 finely diced jalapeño, 1 tbsp chopped cilantro, juice of ½ lime, and a pinch of salt. Mix and set aside.
    Fresh mango salsa with diced mango, tomato, red onion, jalapeño, and cilantro in a mixing bowl
  4. Make the slaw.
    In a bowl, combine 2 cups coleslaw mix with the juice of ½ lime, and a pinch of salt.
    Shredded red cabbage slaw with tongs in a stainless steel bowl
  5. Make the chipotle crema.
    Stir together ¼ cup Greek yogurt, 1-2 finely chopped chipotles in adobo, 1 tbsp adobo sauce, juice of ½ lime, pinch of salt, and a splash of water to thin until smooth and drizzly.
    Smoky chipotle crema in a small white bowl with a red spoon
  6. Assemble the bowls.
    Divide 1 pouch microwave white rice between two bowls. Top with slaw, air fryer fish, mango salsa, and 1 diced avocado. Drizzle with chipotle crema and finish with 2 tbsp chopped cilantro.
    Two air fryer fish taco bowls with rice, mango salsa, red cabbage slaw, avocado, and chipotle crema

Nutrition

Calories: 504kcalCarbohydrates: 62gProtein: 44gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 87mgSodium: 1151mgPotassium: 1372mgFiber: 11gSugar: 21gVitamin A: 2397IUVitamin C: 94mgCalcium: 151mgIron: 4mg

Notes

  • Don't overcrowd the air fryer. Cook in batches if needed so the fish gets crispy.
  • Store-bought mango salsa and chipotle crema work if you're short on time.
  • Shrimp works as a swap. Use 12 oz large shrimp and reduce cook time to 6 to 8 minutes.
  • For lower carb, skip the rice and double the slaw or use cauliflower rice.
  • Thaw frozen fish completely and pat very dry before seasoning.
  • To make this recipe dairy-free, simply swap the yogurt for mayo.