Recreating the Recipe: Soy Ginger Fish Tacos

It’s not often that I find myself buying pre-marinated protein. Most marinades from stores have too much salt for my rather sensitive palate, and I’m wary of any protein that’s been sitting in a dubious mixture of sodium and sugar for days on end.

However, Trader Joe’s has a few prepared and pre-prepped foods that I enjoy, so I figured I’d give their soy-ginger cod a try. I’m sure you can tell from the title of this post that I enjoyed it, so I thought I’d try my hand at recreating the recipe.


3 tbsp grated ginger
1/4 cup low sodium soy sauce
2 tsp sugar
2 tsp mirin
2 tbsp neutral oil (I use grapeseed)
1/4 cup finely diced onion
1 lb. cod filets/chunks
1/8 cup diced mini sweet peppers (about 2 peppers)
Salsa for garnish
4 tortillas, street taco-sized

1. In a medium bowl, combine ginger, soy sauce, sugar, mirin, and oil. Stir until sugar is fully dissolved. Add fish pieces and onion, cover and refrigerate 30 minutes to 1 hour.
2. In a nonstick pan on medium-high heat, cook fish pieces 2 minutes on each side. Then add marinade and cook another minute or until fish is fully cooked and sauce is thickened.
3. Warm tortillas, place fish in middle of each one, garnish with peppers and salsa. Serve with salad for a meal, or without for a snack.

Serves 1-2.

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