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Dirty oyster tacos
Serves 4 Starters and mains
Ingredients
- 12 oysters, opened and meat loosened
- 8 soft tortilla wraps
For the paprika butter
- 1tsp paprika
- 4 garlic cloves, crushed
- small bunch coriander, stems
- finely chopped (leaves retained for the grapefruit salsa)
- 50g butter, softened
- juice 1 lemon
For the grapefruit salsa
- 1 pink grapefruit, peeled and segmented
- 1⁄2 red onion, finely chopped
- juice 1 lime
- small bunch coriander, leaves chopped
- 1 jalapeño chilli, finely chopped
For the chipotle sour cream
- 300ml sour cream
- 2tbsp chipotle chilli paste
Method
Get your grill going. To make the paprika butter by mixing the ingredients together with a fork. Set aside.
To make the salsa, quickly grill the grapefruit segments on the coals. You need to be really quick as you only want a very slight char. Once charred, chop and put them in a bowl with the rest of the salsa ingredients, give it a good mix and set aside.
Make the chipotle sour cream by mixing the sour cream and chilli paste together. You can add a little less of the chilli paste if you don’t want it to be too hot.
When you are ready to cook, spoon a dollop of paprika butter on each opened oyster and get them straight on the bed of coals. The butter will melt quickly and cook the oysters. Once the butter is bubbling, cook for 3-4 minutes, using a small spoon to baste the oyster meat if it needs it.
Remove the oysters from the heat and set aside to rest while you char your wraps on the grill. Then build your tacos with the oysters, grapefruit salsa and chipotle sour cream.
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