Seafood Taco Kit for 4-6 - Choose Your Own

From Holbox

Take your pick from a variety of seafood tacos: Kanpachi, Pulpo (Octopus), or Scallop!

Kanpachi
Premium, sustainably farmed Hawaiian Kanpachi (amberjack) is tucked into a handmade tortilla and topped with a variety of well-balanced sauces, salsas and garnishes!

Pulpo
This unique taco is made with wild-caught octopus from the Gulf of Mexico and a thick & umami-rich calamari ink soffrito. It all sits on top of a handmade tortilla!

Scallop
Pan-seared Maine diver scallops sit atop a handmade corn tortilla along with caramelized onions, tomatoes, marinated fennel, and a complex chile x’catic sauce.

The traditional flavors of Mexico’s coastal regions are on full display at Holbox, located inside Los Angeles’ must-visit Mercado la Paloma. Holbox is the passion project of chef Gilberto Cetina, who was born on the Yucatan Peninsula, spent his childhood diving for conch and octopus, and learned to cook alongside his father at his family’s LA restaurant, Chichen Itza. In 2017 he opened Holbox, a seafood stand that focuses on fresh ingredients, bold flavors, and simple preparations. These dishes will transport you straight to the Mexican coast!

Requires Cooking

More Details

This package serves 4-6 people and includes your choice of 2 Seafood Taco Kits

  • Each Taco Kit includes everything you need to make 6 Seafood Tacos (12 Tacos Total)

Seafood Taco Kit Options Include

Kanpachi Fish Taco Kit

  • 6 pieces of Kanpachi Fish, uncooked (9 oz. Total)
  • Pico de Gallo (8 oz.)
  • Vinaigrette (2 oz.)
  • 7 Par-Cooked Organic, Non-GMO Corn Tortillas (7 oz. Total)
  • Mayonnaise (2 oz.)
  • Cabbage (4 oz.)
  • Chile Morita Sauce (2 oz.)
  • Avocado Puree (2 oz.)
  • Tortillas measure 5"
  • Kanpachi fish pieces measure 3″ × 1″

“Pulpo en Su Tinta” Octopus Taco Kit

  • 6 Octopus Tentacles, uncooked (9 oz. Total)
  • Calamari Ink Sofrito (8 oz.)
  • 7 Par-Cooked Organic, Non-GMO Corn Tortillas (7 oz. Total)
  • Grape Tomatoes & Chives (4 oz.)
  • Octopus Tentacles measure 4-5"
  • Tortillas measure 5"

Diver Scallop Taco Kit

  • 6-9 Scallops, uncooked (9 oz. Total)
  • Grape Tomatoes (2 oz.)
  • Caramelized Onions (5 oz.)
  • Fennel (2 oz.)
  • 7 Par-Cooked Organic, Non-GMO Corn Tortillas (7 oz. Total)
  • Vinaigrette (1.5 oz.)
  • Chile X’catic Sauce (2 oz.)
  • Tortillas measure 5"
  • White Wine not included

Suggested Wine Pairing Options Include:

  • Chardonnay
  • Sauvignon Blanc
  • Pinot Grigio

Ingredients

Kanpachi Fish Taco Kit – Kanpachi Fish, Tomato, Onion, Cilantro, Lime Juice, Olive Oil, Corn, Mayonnaise, Chile Morita, Balsamic Vinegar, Garlic, Cabbage, Avocado, Cucumber

“Pulpo en Su Tinta” Octopus Tacos – Octopus, Onion, Tomato, White Wine, Olive Oil, Calamari Ink Sofrito, Chives, Habanero Pepper, Garlic, Corn

Diver Scallop Tacos – Scallops, Onions, Tomatoes, White Wine, Butter, Yellow Chiles, Chipotle Chiles, Bay Leaf, Olive Oil, Fennel, Lemon Juice, Corn, Chives

Instructions / Storage

  • Ships with ice packs, may thaw in transit
  • Upon arrival, place kit in the refrigerator, make sure the kanpachi fish, octopus, and scallops have completely thawed before preparing.
  • Kit can be refrigerated for up to 2 days. Do not freeze.

To Serve

Kanpachi Fish Taco Kit

  • Heat a nonstick pan on medium-high heat
  • Lightly season fish portion (A) on both sides with salt (not provided in kit).
  • When hot, add 1 tbsp of vegetable oil or olive oil (not provided in kit)
  • Place fish in the pan skin side down, gently press down to keep from curling.
  • Cook until skin is crispy, around 3 minutes, flip & cook flesh side 1 minute
  • Set aside on a paper towel-lined plate.
  • In a bowl mix packet B (pico de gallo) with C (vinaigrette). Set aside for final step.
  • Lightly oil another nonstick frying pan by rubbing with an oiled paper towel. Bring to medium-high heat.
  • Drop par-cooked tortillas (D) on hot pan for about 30-40 seconds
  • Flip the tortilla and repeat, wait 30 seconds, repeat once more (1.5 – 2 minutes total per tortilla.)
  • Set aside wrapped in a cloth towel to keep warm. Repeat for each tortilla.
    • Note: you can cook multiple tortillas at a time if your pan in large enough.
  • Put mayonnaise (E) on tortilla, then sliced cabbage (F)
  • Then then put the fish on top of the cabbage
  • Garnish with Morita sauce (G), pico de gallo & avocado puree (H)
  • Enjoy!

“Pulpo en Su Tinta” Octopus Tacos

  • Heat a nonstick pan on medium-high heat
  • Once pan is hot, add 2 tbsp of vegetable oil or olive oil (not included in kit)
  • Gently drop in octopus tentacles (A), we recommend using a splatter guard
  • Cook until well browned on first side, flip & repeat
  • Set aside on a paper towel-lined plate
  • Lower heat and add calamari ink sofrito (B) to reheat in the pan
  • Heat another frying pan, saute pan or flat griddle
  • Drop tortillas (C) on hot pan for about 30-40 seconds
  • Flip and repeat for another 30 seconds, repeat once more.
  • Set aside wrapped in cloth towel to keep warm.
  • Repeat for each tortilla
  • Put calamari ink sofrito down on each tortilla
  • Put an octopus tentacle on each taco
  • Garnish with grape tomatoes & chives (D)
  • Enjoy!

Scallop Tacos

  • Heat a nonstick pan on medium-high heat
  • Lightly season all scallops (A) on both sides with salt
  • When hot, add 1 tbsp of vegetable oil, olive oil or clarified butter (not provided in kit).
  • Place scallops in the pan, gently press down
  • Cook until well browned, flip & repeat
  • Set aside on a paper towel-lined plate.
  • Lower heat and add tomato-onion mixture (B) to pan
  • Lightly season with salt and add white wine (C)
  • Cook until wine evaporates and remove from heat
  • Heat another frying pan, saute pan or flat griddle
  • Drop tortillas (D) on hot pan for about 30-40 seconds
  • Flip and repeat wait 30 seconds, repeat once more.
  • Set aside wrapped in a cloth towel to keep warm. Repeat for each tortilla (D).
  • In a bowl mix sliced fennel & chives (E) with vinaigrette (F)
  • Mix well and set aside
  • Put X’catic sauce (G) down on tortilla
  • Then put on the tomato-onion mixture
  • Slice each scallop in half and arrange 3 halves per taco
  • Top each taco with marinated fennel
  • Enjoy!
Download Storage and Prep Instructions

Shipping Details

  • Holbox ships Wednesday and Thursdays of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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