Southwestern Recipes
Chicken Fried Oyster Tacos with
Chipotle Sour Cream Sauce
Yield: 8 appetizer servings
Ingredients
Oysters
- 16 oysters, shucked
- 1/2 cup buttermilk
- 1/2 cup white cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil, for frying
Chipotle Sour Cream Sauce
- 2/3 cup sour cream
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped garlic
- Salt, to taste
Tacos
- 8 warm corn tortillas
- 1 head lettuce, rinsed, drained and torn
- 1 cup diced, seeded tomatoes
Instructions
- Soak oysters in buttermilk for 5 minutes.
- Place cornmeal, salt and pepper in flat bowl and dredge oysters in mixture; set on plate.
- In small skillet, pour vegetable oil to 1 inch depth and heat to 375 degrees F.
- When oil is hot, slip in the oysters and cook for 1 minute.
- Transfer to paper towels and keep warm while remainder are being fried.
- To make the sauce, combine sour cream, chopped chipotle, lime juice, garlic and salt.
- Cover and place in refrigerator until ready to serve.
- To serve, place 2 oysters on each tortilla, top with lettuce, tomatoes and chipotle sour cream sauce.