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Fried Oyster Tacos with Citrus Salsa close up square photo.

Fried Oyster Tacos With Citrus Salsa ~ For 2

Crunchy cornmeal breaded and fried oysters are adorned with a bright and colorful citrus salsa, avocado slices, radishes, and shredded cabbage... Perfect for your Valentine or date night!
Course Main Dish
Cuisine Eclectic
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2
Author Tamara Andersen

Ingredients

Citrus Salsa

  • 1 cup citrus diced*
  • 2 fresno or jalapeno chiles finely minced
  • 2 scallions finely chopped
  • 1/2 cup fresh cilantro finely chopped
  • juice of 1 juicy lime
  • several grinds sea salt and pepper to taste

Fried Oysters

  • 1 tub of fresh oysters well-drained*
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 cup cornmeal
  • 1 teaspoon salt
  • several grinds pepper
  • coconut or vegetable oil for frying*

To Finish

  • corn tortillas
  • cabbage very finely shredded
  • lime wedges
  • radishes very thinly sliced
  • cilantro leaves
  • avocado sliced

Instructions

Citrus Salsa

  1. Zest the citrus, then remove pith (and membranes if desired).* Dice.
  2. Combine all ingredients in a (salsa-sized) bowl. Stir well to combine. If your lime is dry, you may want to squeeze a second one.
  3. Set aside.

Garnishes

  1. Prep all garnishes. Place in appropriately sized bowls.
  2. Set aside.

Fried Oysters

  1. Whisk buttermilk and egg together in a shallow bowl.
  2. Combine cornmeal, salt, and pepper in a shallow bowl.
  3. Heat oil to about 375 degrees.
  4. Dip each oyster in egg/buttermilk mixture, and then into the cornmeal. Coat the oyster on all sides.
  5. Carefully drop them into the hot oil.
  6. Repeat with remaining oysters.
  7. As oysters brown, gently turn them. Oysters cook quickly. 1 to 2 minutes per side in hot oil should be about right.
  8. Drain the cooked oysters on a few layers of paper towels.

To Assemble

  1. As shown in the photo, use lime wedges between tacos for serving. On a warmed corn tortilla, place a small amount of shredded cabbage. Top with 1-3 oysters (depending on size). An overstuffed taco will tear apart.
  2. Add a spoonful of citrus salsa and the remaining garnishes as desired.
  3. Enjoy!
  4. * See Notes

Recipe Notes

Winter is citrus season in south Texas. I've made this citrus salsa with combinations of pummelo, grapefruit, oranges, clementines, tangerines, blood oranges, cara cara oranges. I would save lime for the juice portion of the recipe. The sweeter varieties work better in this recipe.
See this article for help removing citrus pith.

It is difficult to provide a number or weight for the oysters. We had medium-sized oysters, and allowed 2 per taco. One would be sufficient if the oysters are large, and 3 if they're really tiny. The tub may indicate number and size on the package. One-half pound drained should be sufficient for 2 people.

A deep fryer will provide the best results, but I don't usually want to use that much oil and then have to clean my counter top appliance afterward. I have found that about 1/2" oil in a heavy fry pan (ie. cast iron) works well. Use good tongs to turn the oysters, and be very careful to not get the oil so hot that the breading burns. Conversely, oil that is not hot enough will result in greasy oysters!

I will not pretend to give you macro nutrients on this dish. There are too many variables! My apologies!