Holiday Recipes

Seaside Grown Margarita Holiday Box

Citrusy. Coastal. Made for festive cooking.

Bright flavors, bold ingredients, and a little coastal magic—this box brings the Lowcountry to your holiday kitchen. From taco nights to cheerful get-togethers, every product is crafted with field-ripe ingredients and bottled on our family farm.

What’s Inside

Classic Margarita Mix
Fresh, citrus-forward, and perfectly balanced. An instant upgrade for holiday cocktails — and an unexpected secret weapon in the kitchen.
Classic Garden Style Salsa (Mild)
Clean, crisp, and straight from the field. A fresh, everyday salsa that shines with chips, tacos, or breakfast scrambles.
Blackwater Hot Sauce
A smooth, steady heat that elevates anything you drizzle it on. Bring it out for taco night, grilled shrimp, or roasted vegetables.
Outer Banks BBQ Sauce
Tangy, coastal, and award-winning. A versatile sauce that works just as well on pulled pork as it does brushed over weeknight chicken.

Featured Recipe

Lowcountry Fish Tacos

Fresh, bright, and full of coastal flavor — these tacos use our Margarita Mix as a citrusy marinade that keeps the fish tender and vibrant.

Yields: 4 tacos
Tip: Add a drizzle of Blackwater Hot Sauce for a perfect heat-kissed finish.

Ingredients

4–6 redfish (red drum) filet strips, 1″ x 4″ each. Any firm, flaky fish works beautifully.
Seaside Grown Classic Margarita Mix (for marinating)
Seaside Grown Salsa — to taste
Seaside Grown Riptide Fish Dust — 2 tbsp
Sour cream — a dollop
Green leaf lettuce — ¼ head, ribbon cut
Fresh tomatoes — 1 small globe or 2 Romas, diced ¼”
Pepper Jack cheese — ⅓ cup, shredded
Guacamole — to your liking
Sweet corn cobs — 2, kernels cut off
Fresh figs — 12, roughly chopped (if in season)
Chili powder — 1 tsp
Olive oil — ½ tsp
Sea salt — to taste
Tortillas — 4 (flour or corn)
Limes — 2, cut into wedges
Cilantro — plenty

Instructions

Marinate the fish: Cut the filets into strips and submerge in a bowl of Margarita Mix. Refrigerate 30–60 minutes.
Prep the fresh toppings: Cut limes into wedges, rough-chop the cilantro, ribbon-cut the lettuce, and dice the tomatoes. Set aside.
Make the corn & fig topping: Mix corn kernels, figs, sea salt, and chili powder. Spread evenly on a foil-lined sheet pan and broil on high for 6 minutes.
Cook the fish: Remove fish from the marinade and season with Fish Dust. Sear in a nonstick skillet over medium heat, turning once, until the fish begins to flake. Finish with a squeeze of lime.
Assemble: Layer lettuce, tomato, corn-fig mixture, fish, guacamole, sour cream, cheese, and salsa. Add cilantro—because tacos deserve it.
Serve warm with lime wedges.