INGREDIENTS

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• 16oz extra small Goose Point Oysters

• Goose Point Special Oyster Breading

• Corn tortillas

• 5 Roma tomatoes, diced

• 1 small yellow onion, minced

• 1 bunch of cilantro, chopped

• 2 jalapeño peppers, seeded and minced

• 1 lime, juiced

• Salt and ground pepper to taste

• Shredded cabbage (10 oz bag)

• Shredded carrots (10 oz bag)

• ½ C mayo

• ¼ C milk

• Salt to taste

• Cooking oil

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PREPARATION

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Step 1

In a medium size bowl stir together Tomatoes, Onions, Cilantro, Jalapeno Peppers, Lime, Salt and Pepper, Set aside in Fridge.

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Step 2

In another medium size bowl stir together Cabbage, Carrots, Mayo, Milk and Salt, Set aside in Fridge. 

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Step 3

Drain Oysters and Toss in Special Oyster Breading. Pan Fry in a skillet with oil over Med-High heat 3 to 4 minutes turning frequently until golden brown. 

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Step 4

Place tortillas in a dry (no oil) skillet over Med-High heat for 30 seconds on each side. On warm tortillas place small amount of Coleslaw and Pico De Gallo that was set aside in your fridge. ​

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Step 5

Top each taco with two Fried Oysters. Serve with Goose Point cocktail sauce for an extra Kick! ​

Recipe by Goose Point Family Farm and Oystery