Oyster Po’ boy Tacos

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Tacos are just open-faced wrap sandwiches. Any taco can be made into a sandwich, and any sandwich, even an iconic New Orleans version like the oyster po’boy, can be made into a taco. Of course, the original doesn’t contain bacon, but we won’t hold that against it.


  • 8 (6-inch/15-cm) flour tortillas
  • 2 cups (480 ml) canola oil
  • ½ recipe Fish Dredge
  • 24 shucked oysters (do not drain them)
  • Kosher salt and freshly ground black pepper
  • 1 recipe Celery and Apple Rémoulade
  • Hot sauce, such as Tabasco or Frank’s
  • ¾ cup (80 g) Bacon Bits


Preheat the oven to 300°F (150°C). Wrap the tortillas in aluminum foil and warm in the oven while you fry the oysters.

In a medium-size, deep sauté pan over medium heat, heat the oil until it reaches 350°F (175°C) on a deep-fry thermometer. Line a baking sheet with paper towels.

While the oil is heating, put the fish dredge in a shallow dish. Season the oysters with salt and pepper and dredge in the fish dredge on both sides.

Fry the oysters in batches until golden brown and crispy, about 4 minutes. Remove with a slotted spoon or tongs to the prepared baking sheet.

Lay the tortillas on a flat surface. Spread a few tablespoons of the rémoulade down the centers and top with 3 fried oysters each. Drizzle with a few dashes of the hot sauce and sprinkle with bacon bits. Roll and eat.