Fried Oyster Tacos with fresh Pico De Gallo and Cole Slaw

INGREDIENTS

• 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 Jalapeno 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

HOW TO PREPARE

In a medium size bowl stir together Tomatoes, Onions, Cilantro, Jalapeno Peppers, Lime, Salt and Pepper, Set aside in Fridge. In another medium size bowl stir together Cabbage, Carrots, Mayo, Milk and Salt, Set aside in Fridge. 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. 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. Top each taco with two Fried Oysters. Serve with Goose Point cocktail sauce for an extra Kick! Serves 3-4