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Mini Tacos with Fried Oysters, Pimiento Cheese, and Fennel Slaw
The best parts of a Southern tailgate—crispy fried oysters dredged in cornmeal, pimiento cheese dressed up with chipotle chiles and adobo sauce, an arresting and crunchy slaw—team up in these grab-and-go mini tacos. Keep a cold beer on hand for washing down every cheesy, crispy bite.
active:
45 mins
total:
45 mins
Yield:
Serves 16
Mini Tacos with Fried Oysters, Pimiento Cheese, and Fennel Slaw Photographer Jennifer Causey, Prop Stylist Lindsey Lower, Food Stylist Torie Cox

Ingredients

CHIPOTLE PIMIENTO CHEESE
FENNEL SLAW
CORNMEAL-CRUSTED FRIED OYSTERS
ADDITIONAL INGREDIENTS

Directions

Instructions Checklist
  • Prepare the Chipotle Pimiento Cheese: Combine cheese and mayonnaise in a food processor. Process until blended. Add chile, adobo sauce, pimientos, and salt; pulse to combine. Store in the refrigerator in an airtight container for up to 1 week. Makes 1¾ cups.

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  • Prepare the Fennel Slaw: Combine all ingredients in medium bowl. Cover and refrigerate until ready to serve. Makes 4 cups.

  • Prepare the Conrmeal-Crusted Fried Oysters: Whisk together cornmeal, flour, cornstarch, salt, and pepper in a large bowl. Pour oil to a depth of 2 inches into a Dutch oven; heat over medium-high to 350°F. Set a wire rack over a rimmed baking sheet. Working in batches of about 8 oysters, dredge each oyster in cornmeal mixture. Carefully place dredged oysters in hot oil. Fry, turning often, until golden brown, about 2 minutes. Drain on wire rack. Repeat with remaining oysters. Serve immediately. Makes about 48 oysters. 

  • Prepare the tacos: Heat tortillas according to package directions. Spread 1½ tablespoons pimiento cheese on each tortilla. Top with 2 to 3 fried oysters and desired amount of slaw. Serve tacos with lime wedges and hot sauce.

© Copyright 2021 southernliving.com. All rights reserved. Printed from https://www.southernliving.com 03/05/2021
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© Copyright 2021 southernliving.com. All rights reserved. Printed from https://www.southernliving.com 03/05/2021

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Mini Tacos with Fried Oysters, Pimiento Cheese, and Fennel Slaw
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