Oyster Po’ boy Tacos

Name: Oyster Po’ boy Tacos
Yield: Serves 4 to 6
Ingredients: ¾ cup (80 g) Bacon Bits; Hot sauce, such as Tabasco or Frank’s; 2 cups (480 ml) canola oil; 8 (6-inch/15-cm) flour tortillas; 24 shucked oysters (do not drain them); ½ recipe Fish Dredge; Kosher salt and freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

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.

Ingredients

8 (6-inch/15-cm) flour tortillas
2 cups (

Sandwich

Method

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