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.
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.
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