1 pint Hilton’s Oysters
8 corn tortillas
1/4 cup fresh cilantro, loosely chopped
2 cups shredded cabbage and carrots (coleslaw mix)
1 cup flour
1 tsp salt
1 tsp paprika
1 cup bread crumbs
Canola oil for frying
1 lime, cut into slices
1 cup mayo (substitute ½ cup with plain yogurt if desired)
4 Tbsp lime juice
1/4 tsp of cumin
1/2 tsp chipotle sauce
1/2 tsp cayenne pepper
1. Combine the dressing ingredients in a small bowl. Add half of the mixture to the shredded cabbage and carrots. Cover and place in the refrigerator.
2. Combine flour, salt, and paprika in a shallow bowl. Lightly beat one egg in another small bowl. Have a third bowl with bread crumbs.
3. Drain and rinse the oysters, pat dry. Dip the oysters first in the flour mixture, then the egg, then coat in the panko bread crumbs. Fry in medium hot oil until golden brown on all sides, drain and set aside.
4. Warm the corn tortillas. Place a little bit of the slaw mix on the bottom, add your oysters, drizzle with some of the dressing and top with some fresh cilantro. Serve with fresh lime wedges.