Name: Oyster Tacos with Celery Root Remoulade
Yield: Serves 4 (makes 8 tacos)
Cuisine: Mexican
Ingredients: ½ cup fried jalapeno chips (see headnote); 2 teaspoons white wine vinegar; ¼ teaspoon pepper; 1 (16-ounce) jar small or medium shucked raw oysters; Boiling water; 2 tablespoons grainy mustard; 1 small garlic clove, finely chopped and mashed to a paste; ½ cup mayonnaise; 2 tablespoons Cajun seasoning; ½ teaspoon salt; 1 green onion, finely chopped; 2 tablespoons finely chopped dill pickle; 1 medium (1-pound) celery root (tough outer skin trimmed away), julienned or grated, or ½ bag (4-ounces) coleslaw mix; 8 homemade corn tortillas, or store-bought tortillas, warmed; Safflower oil, for frying; 2 teaspoons tomato paste; 1 cup panko breading; 1 large egg; ½ cup all-purpose flour; ½ teaspoon lemon juice

Preparation info

Serves
4
(makes 8 tacos)

Difficulty
Easy

Appears in

Tacos A-Z

By Ivy Manning

Published 2023

About

Tacos stuffed with hot, crispy fried oysters topped with a creamy celery root slaw called “remoulade” are a luxury worth having. Par-cooking the oysters for a few seconds in boiling water firms them up just a bit so the oysters won’t have even a hint of sliminess, an issue some folks may have with cooked oysters. A simple coating of panko plus Cajun seasoning and a quick, shallow fry makes these oysters supremely crispy while still maintaining their delicious sea flavor.

Celery root