Citrus Salsa

1 cup citrus, diced*

2 jalapeno chiles, finely minced

2 scallions, finely chopped

½ cup fresh cilantro, finely chopped

juice of 1, juicy lime

salt and pepper to taste

Fried Oysters

1 tub of fresh oysters, well-drained*

1 large egg

½ cup buttermilk

1 cup cornmeal

1 teaspoon salt

several grinds pepper

coconut or vegetable oil for frying*

corn tortillas

cabbage, very finely shredded

lime wedges

radishes, very thinly sliced

cilantro leaves

avocado, sliced

Instructions

Citrus Salsa

Whisk buttermilk and egg together in a shallow bowl. Combine cornmeal, salt, and pepper in another bowl. Heat oil to about 375 degrees. Dip each oyster in egg/buttermilk mixture, and then into the cornmeal. Coat the oyster on all sides. Carefully drop them into the hot oil. Repeat with remaining oysters. As oysters brown, gently turn them. Oysters cook quickly. 1 to 2 minutes per side in hot oil should be about right. Drain the cooked oysters on a few layers of paper towels.

To Assemble

Use lime wedges between tacos for serving. On a warmed corn tortilla, place a small amount of shredded cabbage. Top with 1-3 oysters (depending on size). An overstuffed taco will tear apart.

Add a spoonful of citrus salsa and the remaining garnishes as desired. Enjoy!