Name: Easy Fish Taco Bowl with Spicy Lime Mayo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.5 lb white fish fillets (cod, tilapia, or mahi-mahi) (Pat fillets dry before seasoning.); 2 tbsp olive oil (For coating the fish.); 1 tsp chili powder (For seasoning.); 1 tsp smoked paprika (For seasoning.); 0.5 tsp ground cumin (For seasoning.); 0.5 tsp garlic powder (For seasoning.); 1 lime juiced (For flavoring the fish.); 0.5 cup mayonnaise (Base for the spicy lime mayo.); 0.25 cup sour cream or Greek yogurt (For creaminess in the mayo.); 1 tsp lime zest (Adds flavor to the mayo.); 2 tbsp lime juice (Adds acidity to the mayo.); 1 tbsp hot sauce (Adjust to taste.); 3 cups cooked rice (white or brown) (Base of the bowl.); 2 cups shredded cabbage (For crunch.); 1 cup cherry tomatoes (halved) (Adds freshness.); 1 avocado sliced (For creaminess.)

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I have a confession: I make this Easy Fish Taco Bowl with Spicy Lime Mayo at least twice a month, and it never feels like a repeat. The sound of a hot skillet popping as the fish hits the oil, the bright citrusy smell from fresh lime, the creamy tang from mayo and sour cream coming together into a spicy lime mayo that I could eat by the spoonful—those little moments are why I keep coming back to it. If you enjoy rice bowls with bold, quick flavors, you might also like my version of the Korean BBQ steak rice bowls I used to make on hectic weeknights Korean BBQ steak rice bowls which started me down this whole “one-bowl dinner” obsession.

Why this bowl keeps showing up on my table

It is simple and forgiving. You start with 1.5 lb white fish fillets (cod, tilapia, or mahi-mahi) and you end up with something bright and satisfying. The fish doesn’t need elaborate prep: I season fish with spices, olive oil, and lime juice. That single step does so much to build flavor. The texture contrast—flaky, warm fish against crunchy shredded cabbage and silky avocado slices—always feels complete without a lot of fuss. Plus, it comes together in about 20 minutes once the rice is ready, which is perfect for the nights I open the fridge and wonder what the heck to make.

The ingredients I always keep on hand

I’ll tell you what I toss on the counter before I cook: 2 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, 0.5 tsp ground cumin, 0.5 tsp garlic powder, 1 lime (juiced), 0.5 cup mayonnaise, 0.25 cup sour cream (or Greek yogurt), 1 tsp lime zest, 2 tbsp lime juice, and 1 tbsp hot sauce (to taste). For the bowls themselves I use 3 cups cooked rice (white or brown), 2 cups shredded cabbage, 1 cup cherry tomatoes (halved), and 1 avocado (sliced). The ingredient list is short, and each item plays a clear role: the spices for the fish, the lime and heat for the mayo, and the rice and veg for body and crunch. If you want inspiration for other rice bowl builds, I sometimes alternate this with honey soy beef rice bowls when I have leftover steak.

Cooking it so the fish flakes perfectly

Here’s how it happens in my kitchen, with a few little tricks. After patting the fillets dry, I rub them with that spice mix—chili powder, smoked paprika, ground cumin, and garlic powder—then drizzle in the 2 tbsp olive oil and the juice of 1 lime and mix so everything is lightly coated. Season fish with spices, olive oil, and lime juice. Heat a skillet until it is quite hot; you want that satisfying sizzle. Cook fish in a hot skillet until flaky and cooked through. I watch for two visual cues: the fish turns opaque and when I press gently with a fork it flakes easily into large flakes. If you prefer a thermometer, aim for about 145°F in the thickest part, but that quick flake test is my go-to.

While the fish cooks, I whisk the spicy lime mayo. Whisk all spicy lime mayo ingredients until smooth. It is so simple: combine 0.5 cup mayonnaise, 0.25 cup sour cream or Greek yogurt, 1 tsp lime zest, 2 tbsp lime juice, and 1 tbsp hot sauce (or less if you prefer). Tasting as you go is essential—sometimes I add a touch more lime juice or a pinch of salt. The mayo should be bright and slightly tangy, with just enough heat to cut through the richness of the fish.

A personal tip: warm the bowl slightly with a hot towel or pop it in the microwave for 15 seconds before assembling if you want everything to feel freshly served. Another tip is to halve the cherry tomatoes and toss them with a little salt a few minutes before plating; they release a little juice that brightens each bite.

Small changes that make a big difference

I love playing with variations. If you want something lighter, switch the mayo base to all Greek yogurt for tang and fewer calories. For a smoky twist, add a pinch more smoked paprika or finish the fish with a squeeze of lime and a tiny drizzle of olive oil to make it glossy. If you like more green, swap the cabbage for a quick cilantro-lime slaw. For a heartier, slightly different flavor profile try pairing the fish bowl concept with techniques I use on the grill in my Korean-inspired bowls, which sometimes nudges me toward a more charred, caramelized finish Korean BBQ steak bowls variation.

When I first started making this I under-seasoned everything, so here is a tip: be generous with the lime and the little salt sprinkle at the end; acid wakes up the whole bowl. Another tip is to let the mayo sit for five minutes after whisking so the flavors meld. If you want extra crunch, add toasted pumpkin seeds or crushed tortilla chips on top right before serving.

The best way to enjoy leftovers and what to serve it with

This dish stores wonderfully. If I make a big batch I put the rice, fish, and cabbage in separate airtight containers because the cabbage stays crunchier that way. Leftovers keep for up to three days in the fridge. To reheat, I gently warm the fish in a skillet on low heat just until warmed through to avoid overcooking; microwaving on low works too but I lose a bit of texture. The spicy lime mayo can be stored in the fridge for up to a week and also makes a great dip for raw veggies or sweet potato fries.

I often serve the bowl with a simple side of tortilla chips and lime wedges, or a crisp green salad. If it is a celebratory Friday, a margarita or an ice-cold beer pairs perfectly. This bowl is also great with pickled red onions or a quick mango salsa if you want a fruity contrast.

The last thing I’ll say before you try it

I love this recipe because it feels homemade but effortless. It came to me the summer I moved to a tiny apartment kitchen where I learned to make the most with very little—one skillet, one bowl, big flavor. The textures, the scent of lime and spice, the creamy mayo that ties it all together, all of that makes it a comfort dish that still feels bright and seasonal. Assemble bowls with rice, cabbage, fish, and toppings. Drizzle with spicy lime mayo and serve. That sentence is my favorite part of the whole process—the final flourish that turns neat prep into a shared meal.

Conclusion

If you want a slightly different take with a Whole30-friendly dressing, this version offers a similar vibe with chipotle lime mayo that I like: Fish Taco Bowl with Chipotle Lime Mayo Sauce (Whole30). For another inspiration that swaps in a cilantro lime slaw and packs more herb-forward flavor, check out this spicy slaw-based version: Spicy Fish Taco Bowls with Cilantro Lime Slaw Recipe – Pinch of Yum.