Pan Fried Oyster Tacos with Rhubarb Salsa

Ingredients

• 1 1/2 cups fine corn flake crumbs, more if needed
• 1 teaspoon kosher salt
• 16 large oysters, shucked, or 2 (10 oz) jars shucked extra-small oysters
• About 1 cup olive oil
• 8 corn or flour tortillas (5-6 inches), warmed
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges