• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 4
    OK

    Oyster Tacos with Avocado Pico de Gallo and Garlic Mayo

    Fish tacos certainly get a lot of press these days, but during the winter when thoughts turn to romantic dinners, an Oyster Taco might just be the ticket. Quick prep and ready ingredients make this dish easy, impressive, and may just land you that extra-large box of chocolates you have been dreaming of. Pairs nicely with our Easy Salsa de Chile Chipotle.


    Ingredients
    For the Garlic Mayo
    1/2
    cup
    mayonnaise
    1
    clove
    garlic, peeled
    For the Avocado Pico de Gallo
    1/2
    cup
    minced onion
    1/2
    cup
    finely chopped tomato
    1/4
    cup
    minced cilantro
    4
    ounces
    avocado, diced
    For the Oyster Tacos
    1/2
    cup
    flour
    1/2
    cup
    yellow corn meal
    2
    tablespoons
    corn starch
    1 1/2
    cups
    vegetable oil for frying
    16
    shucked oysters (about 16 ounces), well drained
    8
    corn tortillas
    1
    cup
    shredded lettuce
    1
    lemon, cut into wedges
    *
    Salt and pepper, to taste
    Directions
    Prepare the Garlic Mayo: Spoon the mayonnaise into a small mixing bowl. Using a garlic press, squeeze and puree the garlic into the mayo. Stir to combine well, then cover and place in the refrigerator until ready to use.
    Prepare the Avocado Pico de Gallo: Place the onion, tomato, and cilantro in a separate, small mixing bowl. Stir to combine well, and salt to taste. Add the avocado, and stir gently so not to mash the avocado. Cover and store in the refrigerator until ready to use.
    To make the Oyster Tacos: Combine the flour, corn meal and corn starch on a shallow plate, such as a pie dish. Stir well, and salt and pepper to taste. Line a 9”x9” baking pan with paper towels for holding the fried oysters.
    Meanwhile, heat the vegetable oil in an 8” skillet. Once the oil is hot and ready for frying (If a small pinch of flour added to the hot oil sizzles gently, then it is ready,) dredge the oysters one at a time in the flour mixture, then carefully place in the hot oil. Fry the oysters for 60 seconds on one side, and then carefully turn the oyster onto its other side, and fry for another 60 seconds.
    Remove the fried oyster from the hot oil, and place in the paper towel lined pan. Keep the fried oysters warm by placing the fried oysters in paper lined pan in an oven heated to 200° while you prepare the tacos.
    Heat the corn tortillas on a griddle. Make the tacos by placing 1 tablespoon of Garlic Mayo on a tortilla. Place 2 oysters on top of the mayo, then spoon over Avocado Pico de Gallo, and top with shredded lettuce. Serve with lemon wedges and your favorite salsa.

    The base number of servings for this recipe is 4
    OK

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