The best parts of a Southern tailgate—crispy fried oysters dredged in cornmeal, pimiento cheese dressed up with chipotle chiles and adobo sauce, an arresting and crunchy slaw—team up in these grab-and-go mini tacos. Keep a cold beer on hand for washing down every cheesy, crispy bite.
Prepare the Chipotle Pimiento Cheese: Combine cheese and mayonnaise in a food processor. Process until blended. Add chile, adobo sauce, pimientos, and salt; pulse to combine. Store in the refrigerator in an airtight container for up to 1 week. Makes 1¾ cups.
Prepare the Fennel Slaw: Combine all ingredients in medium bowl. Cover and refrigerate until ready to serve. Makes 4 cups.
Prepare the Conrmeal-Crusted Fried Oysters: Whisk together cornmeal, flour, cornstarch, salt, and pepper in a large bowl. Pour oil to a depth of 2 inches into a Dutch oven; heat over medium-high to 350°F. Set a wire rack over a rimmed baking sheet. Working in batches of about 8 oysters, dredge each oyster in cornmeal mixture. Carefully place dredged oysters in hot oil. Fry, turning often, until golden brown, about 2 minutes. Drain on wire rack. Repeat with remaining oysters. Serve immediately. Makes about 48 oysters.
Prepare the tacos: Heat tortillas according to package directions. Spread 1½ tablespoons pimiento cheese on each tortilla. Top with 2 to 3 fried oysters and desired amount of slaw. Serve tacos with lime wedges and hot sauce.