Combine the dressing ingredients in a small bowl. Add half of the mixture to the shredded cabbage and carrots. The remaining mixture add some more lime to thin out dressing for the tacos. Cover and place in the refrigerator.
For crispy texture, fry in 350 degree oil for 3-3.5 min. For a less crispy oyster, fry for 2.5 – 3 min. Cook from frozen state.
Once oysters are cooked, set aside.
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.
