Pan Fried Oyster Tacos with Rhubarb Salsa
Note that the rhubarb salsa needs to be started a day before serving the tacos so the rhubarb can pickle overnight.
Ingredients
- 1 1/2 cups fine corn flake crumbs, more if needed
- 1 teaspoon kosher salt
- 16 large oysters, shucked, or 2 (10 oz) jars shucked extra-small oysters
- About 1 cup olive oil
- 8 corn or flour tortillas (5-6 inches), warmed
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Directions
- Start the rhubarb salsa (below) a day before you plan to serve the tacos, so the rhubarb can pickle overnight. Finish the salsa before preparing the oysters.
- Make the lime crema (below) and refrigerate until needed.
- Stir together the corn flake crumbs and salt in a medium bowl or a shallow dish. Toss the oysters, 2 or 3 at a time, in the crumbs to evenly coat, then set the oysters aside on a baking sheet or large plate.
- Add enough oil to a large, heavy skillet to be about 1/4 inch deep and heat it over medium heat. Carefully add half of the oysters to the skillet, or fewer if needed to avoid crowding in the pan. Cook until the oysters are crisp and lightly browned, about 2 minutes, turn and brown on the second side, about 2 minutes longer. Transfer the oysters to a tray lined with paper towels and cook the remaining oysters.
- To serve, put 2 of the fried oysters in each tortilla. Spoon the avocado crema over and top with some of the rhubarb salsa. Sprinkle some of the cilantro over and arrange 2 tacos on each plate, with a lime wedge alongside for squeezing.
Pickled Rhubarb Salsa
Ingredients
- 1 cup warm water
- 1 tablespoon honey
- 1 1/2 cups seasoned rice wine vinegar
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 cups thinly sliced rhubarb
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped jalapeño
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
Directions
- In a medium bowl stir together the water and honey until the honey is dissolved. Add the rice wine vinegar and 1 tablespoon of the salt. Add the rhubarb, cover the bowl, and refrigerate for 24 hours. The next day, drain the rhubarb and put it in a small bowl. Stir in the cilantro, red onion, jalapeño, olive oil, remaining 1 teaspoon of salt, and cumin. Set aside until ready to serve.
Avocado Crema
Ingredients
- 1 lime
- 1 cup sour cream
- 1 avocado, peeled, pitted, and chopped
- 1 teaspoon kosher salt
Directions
- Finely grate the zest from the lime and squeeze the juice from 1/2 of the lime. Combine the sour cream, avocado, lime zest and juice, and salt in a food processor and blend until smooth. Transfer to a bowl and refrigerate until ready to serve.
