Whisk buttermilk and egg together in a shallow bowl.
Combine cornmeal, salt, and pepper in a shallow bowl.
Heat oil to about 375 degrees.
Dip each oyster in egg/buttermilk mixture, and then into the cornmeal. Coat the oyster on all sides. Carefully drop them into the hot oil. Repeat with remaining oysters.
As oysters brown, gently turn them. Oysters cook quickly. 1 to 2 minutes per side in hot oil should be about right. Drain the cooked oysters on a few layers of paper towels.
On a warmed corn tortilla, place a small amount of shredded cabbage. Top with 1-3 oysters (depending on size). An overstuffed taco will tear apart.
Add a spoonful of citrus salsa and the remaining garnishes as desired.
