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Chef’s RECIPE@ホーム

Oyster Taco

Main

Beer

Whisky with Soda

Other

Hassle free taco recipe. Just use oiled oyster and ready in 15 minutes!

Processed seafood used

牡蠣のオイル漬け(プレーン)

かねもと（宮城県）

詳しくはこちら

Processed seafood used

John Amado

Originally from Los Angeles, John Amado is a Southern California based educator and musician. He has degrees in literature and law, and is proud of his Mexican-American heritage. In addition to music, his passion is cooking and he especially loves cooking in the Southwestern, Mexican style. He lives part time in Baja, Mexico.

Servings
Serving 2
Cooking time
15 min
Total servings
Serving 2
Cooking time
15 min

Ingredients

Oiled oyster (plain)
6 pieces
Flour, salt
some
Oil
some
＜Red cabbege pickles＞ Shredded red cabbege
200g
Red wine vinegar
170g
Sugar
70g
Cabbege (shredded)
200g
Radish, herb
amount of your choice
Avocado
1
Olive oil
1 tbsp
Yogurt
1 tbsp
Salt
a pinch
Lime
1
Tortilla
6

Directions

  1. ＜To make red cabbege pickles＞ Heat vinegar and sugar in a small pan. Once sugar is melted, add red cabbege. Let it cool down.
  2. Drain oil from oysters, and sprinkle salt lightly. Then coat them with flour.
  3. Heat oil in a pan, and cook oysters until crispy.
  4. Take avocado from the shell, put in a bowl. Crush avocado with the back of the folk and add yogurt, olive oil, salt. Mix them well.
  5. Cut lime into wedges and thinly slice radish.
  6. Arrange cabbege, red cabbege pickles, oyster on the tortilla in order. Garnish with radish and cilantron as you like.
  7. Serve with avocado sauce and a slice of lime.

Remarks

Try squeezing lime over it. You can also sprinkle chille powder to taste.

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