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Recipes
May 2012

Oyster Tacos

By Taqueria del Sol in Atlanta GAPhotography by Matt Duckor

4.8

(4)

Image may contain Food and Taco

Recipe information

  • Yield

    4 Servings

Ingredients

Rémoulade

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

Tacos

1

/2 cup yellow cornmeal

1

/4 cup all-purpose flour

2

tablespoons cornstarch

3

/4 teaspoon kosher salt

1

/8 teaspoon baking powder

Vegetable oil (for frying)

12

large oysters, shucked

4

6-inch-diameter flour tortillas

1

cup chopped iceberg lettuce

1

/2 cup chopped plum tomatoes

Need to make a substitution?

Preparation

  1. Rémoulade

    Step 1

    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.

  2. Tacos

    Step 2

    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°.

    Step 3

    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.

    Step 4

    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.

Nutrition Per Serving

One serving contains: Calories (kcal) 660 Fat (g) 41 Saturated Fat (g) 6 Cholesterol (mg) 80 Carbohydrates (g) 54 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 20 Sodium (mg) 1210
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