See the full recipe below and get your tickets for the event Saturday, Aug. 11 at 6 pm in Fillmore Plaza.
Shuck a dozen oysters, cutting the bottom abductor muscle. Crush a handful of your favorite tortilla chips for topping. Rough chop a handful of cilantro.
1 pound butter
1.5 cups roasted green chilies, half diced and half pureed
.25 teaspoon ground coriander
.25 teaspoon ground cumin
.5 tablespoon salt
.5 tablespoon lime zest
Allow butter to soften, then fold in remaining ingredients, mixing well.
2 cups sour cream
Zest one lime, and juice all three times. Mix well with sour cream.
Place shucked oysters in the shell on a pre-heated grill, topped with a tablespoon of green chili butter on each. Grill until cooked through. Place grilled oysters over shredded lettuce and top oysters with crushed tortillas and cilantro. Serve with lime crema on the side or a small dollop on top.