Oyster Taco Recipe

Make quick pickling brine

In a bowl combine rice vinegar, water, sugar, and kosher salt. Stir until sugar and salt dissolve.

Add the thinly sliced red cabbage and julienned carrot to the bowl, toss to coat. Let sit at room temperature for at least 15 minutes, tossing once halfway. Can be made up to 4 hours ahead and chilled.

In a small bowl whisk together sour cream (or crema), lime juice, hot sauce, and salt until smooth. Taste and adjust heat or acidity. Refrigerate until ready to assemble.

Prepare oysters

Drain shucked oysters in a fine sieve set over a bowl to remove excess liquid. Pat lightly with paper towel if needed; you want them moist but not dripping.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder, salt, and black pepper. In a separate small bowl beat the egg, then whisk the egg into the dry mix. Gradually add the cold sparkling water or beer a little at a time, whisking until a smooth, slightly thick batter forms. Batter should coat the back of a spoon; do not overmix.

Heat oil

Pour vegetable oil into a heavy skillet to a depth of about 1/4–1/2 inch. Heat over medium-high until oil registers 350°F (175°C) or a drop of batter sizzles and browns in ~30 seconds.

Working in batches to avoid crowding, dip each oyster into the batter to fully coat, letting excess drip off, then carefully place into the hot oil. Fry 1 to 1 1/2 minutes per side or until batter is golden and crisp. Use tongs or a slotted spoon to turn oysters halfway through if needed.

Transfer fried oysters to a wire rack set over a baking sheet or a plate lined with paper towels. Sprinkle immediately with a small pinch of lemon (or the measured lemon wedges) and a tiny pinch of salt. Keep warm in a 200°F (95°C) oven if making multiple batches.

Warm tortillas: stack tortillas and wrap in a clean kitchen towel or foil, then warm in a 350°F (180°C) oven for 6–8 minutes, or warm individually on a hot skillet 20–30 seconds per side until pliable.

Assemble tacos: spread about 1 tablespoon of spicy crema on each tortilla. Add a small handful (about 1/3 cup) of pickled cabbage slaw. Place 2 fried oysters per taco (for 6 tacos with 12 oysters). Top with a few cilantro leaves and a couple of thin radish slices if using.

Finish and serve: squeeze a little lime over each taco to taste. Serve immediately while oysters are hot and crispy, with extra crema and lime wedges on the side.