Oyster Tacos

• 1/3 cup sweet pickle relish
• 1/2 cup mayonnaise
• 3 tablespoons minced red bell pepper
• 2 tablespoons minced celery
• 2 tablespoons minced onion
• 1/2 jalapeño, with seeds, chopped
• 3/4 teaspoon hot pepper sauce
• 1/4 teaspoon freshly ground black pepper

Kosher salt

• 1/2 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 3/4 teaspoon kosher salt
• 1/8 teaspoon baking powder

Vegetable oil (for frying)

• 12 large oysters, shucked
• 4 6-inch-diameter flour tortillas
• 1 cup chopped iceberg lettuce
• 1/2 cup chopped plum tomatoes

1. Place relish in a small fine-mesh sieve set over a small bowl; let drain for 10 minutes. Transfer relish to a medium bowl. Stir in mayonnaise and next 6 ingredients. Season with salt. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
2. Whisk first 5 ingredients in a medium bowl. Attach deep-fry thermometer to side of a deep heavy pot. Pour oil into pot to a depth of 1". Heat oil over medium-high heat until deep-fry thermometer registers 350°–360°.
3. Working in batches, dredge oysters in cornmeal mixture and fry, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to paper towels to drain.
4. Heat a griddle or a large skillet over medium-high heat. Working in batches, cook tortillas on griddle until softened and heated through, about 1 minute per side. Place 3 oysters in the center of each tortilla; top with some rémoulade, lettuce, and tomatoes.