Oyster Tacos

By LRay

Oyster Tacos
"Tacos should have a theme," says chef Eddie Hernandez. Here, it's Louisiana po'boys by way of Texas. For a quick week-night dinner, make the rémoulade a day ahead and fry the oysters to order.

4 servings

Recipe by Taqueria del Sol in Atlanta, GA

Photograph by Matt Duckor

May 2012

Ingredients

• 1/3 cup sweet pickle relish
• 1/2 cup mayonnaise
• 3 tablespoons minced red bell pepper
• 2 tablespoons minced celery
• 2 tablespoons minced onion
• 1/2 jalapeño, with seeds, chopped
• 3/4 teaspoon hot pepper sauce
• 1/4 teaspoon freshly ground black pepper
• Kosher salt

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Rémoulade

Place relish in a small fine-mesh sieve set over a small bowl; let drain for 10 minutes. Transfer relish to a medium bowl. Stir in mayonnaise and next 6 ingredients. Season with salt. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Tacos

Whisk first 5 ingredients in a medium bowl. Attach deep-fry thermometer to side of a deep heavy pot. Pour oil into pot to a depth of 1". Heat oil over medium-high heat until deep-fry thermometer registers 350°–360°.

Working in batches, dredge oysters in cornmeal mixture and fry, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to paper towels to drain.

Heat a griddle or a large skillet over medium-high heat. Working in batches, cook tortillas on griddle until softened and heated through, about 1 minute per side. Place 3 oysters in the center of each tortilla; top with some rémoulade, lettuce, and tomatoes.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Light Fish Dinners Slideshow.