Oyster Po' Boy Tacos

Instructions

1. Prepare the remoulade
   In a small bowl, combine mayonnaise, pickle relish, hot sauce, Dijon mustard, 1 teaspoon of Cajun seasoning, and lemon juice. Mix well and refrigerate until ready to serve.
2. Soak the oysters
   Place the drained oysters in a bowl with buttermilk. Let them soak for 15 minutes while you prepare the breading mixture.
3. Create the breading
   In a shallow dish, combine cornmeal, flour, and the remaining Cajun seasoning. Mix well to ensure even distribution of spices.
4. Fry the oysters
   Heat oil in a deep skillet to 350°F (175°C). Remove oysters from buttermilk, allowing excess to drip off. Dredge each oyster in the cornmeal mixture, coating evenly. Fry in batches for 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
5. Warm the tortillas
   Heat the tortillas in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave for 30 seconds until warm and pliable.
6. Assemble the tacos
   Spread a generous amount of remoulade sauce on each tortilla. Top with shredded lettuce, diced tomatoes, and 3-4 fried oysters per taco.
7. Serve immediately
   Garnish with additional hot sauce if desired and serve with lemon wedges on the side. Enjoy while the oysters are still hot and crispy.