Some recipes are so simple, you almost don’t trust how good they are—this is one of them. These fish tacos come together in 15 minutes, require barely any effort, and somehow taste like something you’d order at your favorite taco spot.

But the real trick—the reason these tacos hit differently—is what happens after the fish is cooked. You drop the tortillas straight into the same pan, letting them soak up the seasoned oil, puff up, get crispy in spots, but stay soft and pliable.It’s a small move that makes a huge difference, and once you try it, there’s no going back.

And the best part? It takes longer to slice the cabbage than to cook the fish.

tortilla topped with fish, cabbage, avocado slices

Use whatever white fish you like—cod, tilapia, mahi-mahi, or halibut all work beautifully. I used halibut, and it was flaky and perfect, but honestly, this method works with whatever you’ve got. A quick sear, a ridiculously easy slaw, a creamy, garlicky sauce, and a tortilla that gets just the right amount of crispy—it’s the kind of meal that tastes like you put in effort but secretly took almost none.

I LOVE these Homestyle Flour Tortillas from Trader Joe’s. They’re ranked #1 for a reason!

Easy Steps To Make Fish Tacos

green cabbage cut in half on cutting board
I used half a cabbage
cutting cabbage with knife on cutting board
thinly slice cabbage
chopped cabbage with cilantro in glass bowl
add to a bowl with cilantro
slicing red onion on cutting board
slice red onion
glass bowl with cabbage, cilantro, and sliced red onion
add to cabbage bowl
cabbage slaw in glass bowl with tongs in it
season with salt, pepper, and lemon 
juice
minced garlic on cutting board
mince garlic
yellow bowl with minced garlic, sour cream, mayo, sriracha, lemon juice
mix sour cream, mayo, sriracha, lime juice, garlic, salt and pepper
yellow bowl with sour cream sauce with a spoon in it
mix well and store in the fridge
paper towel lined sheet pan with raw fish filets
rinse fish (I used halibut)
hand patting paper towel
pat dry
halibut filets with seasoning on cutting board
season with taco seasoning
saute pan with fish filets cooking in it
cook fish in avocado oil
cooked fish in pan
cook 2-3 minutes per side
tortilla cooking in skillet
in the same pan cook your tortilla
cooked tortilla on a white plate with sauce spooned on top
add sauce over tortilla
tortilla with sauce and fish on top
add fish
flour tortilla on a plate with fish and cabbage
top with cabbage slaw
tortilla topped with fish, cabbage, avocado slices
add sliced avocado
hand holding flour tortilla with fish and avocado
fold and devour
fish taco with avocado slice, sauce, and cilantro

Here’s The Video For Fish Tacos:

@thebuttertable

Weeknight Skillet Fish Tacos – No Frying, No Fuss Fish tacos in 20 minutes—flaky, skillet-seared fish, a crisp cabbage slaw, and a creamy sriracha kick. Warning: your kids might inhale these. ✨ You Need: Fish: 1 lb white fish (cod, tilapia, etc.) 1 tbsp taco seasoning 1 tbsp olive oil Slaw: 2 cups shredded cabbage ½ small red onion, sliced ¼ cup chopped cilantro 1 tbsp olive oil Juice of 1 lime Pinch of salt Sauce: ¼ cup sour cream ¼ cup mayo 1 tbsp sriracha ½ tbsp lime juice 2 garlic cloves, minced For Serving: Flour tortillas 🔥 How to Make: 1️⃣ Cook the Fish: Pat fish dry, coat with taco seasoning. Heat oil in a skillet over medium-high heat. Sear fish for 2–3 minutes per side until golden and flaky. Transfer to a plate and break into chunks. 2️⃣ Warm the Tortillas: Right after cooking the fish, add tortillas to the same skillet. Cook for about 30 seconds per side until lightly charred and slightly puffed. 3️⃣ Make the Slaw: Toss cabbage, red onion, and cilantro with lime juice, olive oil, and salt. 4️⃣ Mix the Sauce: Stir together sour cream, mayo, sriracha, lime juice, and minced garlic until smooth. #fishtacos #healthydinner #weeknightdinner #familydinner #cookingforkids

♬ Param-Pam-Pam – Carlos Campos

And if your family is anything like mine, anything wrapped in a tortilla is an instant hit. Whether it’s these tacos or my Chicken Fajita Wraps, there’s just something about handheld meals that everyone loves. And if you’re looking for a sauce upgrade, my Avocado Crema is the perfect swap—smooth, tangy, and way better than plain sliced avocado.

recipe:

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Viral 15-Minute Fish Tacos

hand holding fish taco over plate
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These viral fish tacos are proof that simple can still be incredible. Perfectly pan-seared fish, crisp-yet-soft tortillas, a fresh slaw, and a creamy, garlicky sauce—all in just 15 minutes. No deep frying, no complicated steps, just real ingredients and big flavor. Plus, that tortilla trick? Game changer. Try it once, and you’ll never make tacos the same way again.

  • Author: Anca Toderic
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Dinner

Ingredients

Scale

For the Fish:

1 lb white fish (halibut, cod, tilapia, or mahi-mahi)

1 packet taco seasoning

1 tablespoon avocado oil

For the Slaw:

2 cups shredded cabbage

½ red onion, thinly sliced

⅓ bunch fresh cilantro, chopped 

1 tablespoon avocado oil

Juice of ½ a lemon (or 1 lime)

For the Sauce:

⅓ cup sour cream

⅓ cup mayo

2–3 cloves garlic, minced

1 tablespoon sriracha

2 teaspoons lime or lemon juice

¼ teaspoon salt

¼ teaspoon black pepper, freshly ground

For Serving:

Flour tortillas

Any extras you love: sliced jalapenos, mango, hot sauce, or extra cilantro

Instructions

  1. In a small bowl, stir together the sour cream, mayo, minced garlic, and sriracha until smooth. Taste and add more sriracha if you like more heat. Cover and refrigerate while you prepare everything else.
  2. In a large bowl, toss the cabbage, red onion, and cilantro with the avocado oil and lemon juice. Season with salt and pepper to taste. Let sit for 5 to 10 minutes if you prefer a softer slaw.
  3. Heat a large skillet over medium-high heat. Coat the fish in taco seasoning, then sear for 2 to 3 minutes per side until golden brown and flaky. Transfer to a plate.
  4. Without wiping out the pan, add the tortillas one at a time and cook for about 30 seconds per side. They’ll soak up all that seasoned oil, crisp in spots, and get just the right amount of bubbles while staying soft. 
  5. To assemble, start with a spoonful of sauce on the tortilla, followed by the fish, a handful of slaw, and sliced avocado. Or, assemble to your heart’s content.  Sprinkle with extra cilantro and serve immediately.

Notes

  • The tortilla step is non-negotiable. Once you try it, you’ll never go back to eating a cold tortilla (or even microwave it). 
  • Chipotle in adobo sauce is an excellent swap for sriracha—it adds a deep, smoky heat that pairs perfectly with the creamy sauce. Use whichever you prefer!
  • Cilantro haters? If you’ve got some in your house (I do!), it’s not their fault—there’s actually a genetic reason why cilantro tastes like soap to some people. (Learn more here). Swap in fresh parsley or basil for a similar bright, herby flavor.

Keywords: fish taco, fish tacos, healthy dinner

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