Viral 15-Minute Fish Tacos
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.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Dinner
Ingredients
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
- 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.
- 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.
- 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.
- 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.
- 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
