Ginger and Soy Shark Tacos with Old El Paso

Fish scares me.

All those tiny little bones, I just know one is going to lodge in my throat.

Shark scares me, too. Not the tiny bones part, I’m just frightened that maybe the shark will lodge one of my ribs in its throat.

Give and take, I guess.

But…it’s time to branch out. Try a few new things. Fish is one of those things.

I went big and started with Thresher Shark.

I had a couple of Thresher Shark steaks in my freezer, waiting on me to get the nerve to use it. I googled it a little, but went with my gut…Ginger and Soy.

There’s a local restaurant in Blacksburg, called Cabo Fish Taco. Guy Fieri visited it on Triple D once, and I went myself on Guy’s recommendation. There I had Ginger Soy Shrimp Tacos – and they were fantastic.

Shrimp is good with ginger and soy. Shrimp live in the sea. Sharks live in the sea. Therefore, shark is good with ginger and soy.

Broiling the shark after cutting it into small pieces resulted in a nice crispy, caramelized crunch – which I loved. And pairing the shark meat with white rice, a tangy coleslaw, tomatoes, and cilantro in a fresh flour tortilla from Old El Paso (who encouraged me by sponsoring this post) was phenomenal.

I am no longer frightened of fish. Well, at least dead ones. Good thing, too – I have more in the freezer! Give this recipe a shot and let me know what you think!

Ginger Soy Thresher Shark Tacos

Rating: 5

Prep Time: 4 hours

Cook Time: 10 minutes

Total Time: 4 hours, 10 minutes

Yield: 10 tacos

  • 1 lb of thresher shark steak
  • 1 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 orange, juice of
  • 1 tablespoon wet minced garlic
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons paprika
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon brown sugar (to top after broiling halfway)
  • 10-count Old El Paso Flour Tortillas for Soft Tacos & Fajitas
  • 2 cups white or favorite rice
  • 1 tomato, diced
  • 2 cups coleslaw
  • Cilantro, to taste


  1. Combine all ingredients but shark and 1 tablespoon sugar) in a bowl. Stir to combine thoroughly. Cut shark into bite sized pieces and add to bowl. Cover and refrigerate to marinate for 3-4 hours.
  2. Preheat broiler to high and place rack as high as possible. Place marinated shark and the marinade in a shallow baking pan or dish. Place on top rack for 5 minutes.
  3. Remove after 5 minutes and carefully turn meat. Sprinkle with 1 tablespoon of brown sugar and return to broiler for additional 5 minutes.
  4. Remove from broiler. Allow to rest for 3-5 minutes. Serve in taco shell with rice, slaw, tomatoes and cilantro.

Disclaimer: As I mentioned, Old El Paso sponsored this post. All thoughts and opinions are my own.

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