Restaurant Recipes

Cajun Edge Catering Alligator Tacos

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  • 1 pound alligator meat (order from seafood shops or use pork)
  • 2 cups marinade (1 cup buttermilk ranch dressing mixed with 1 cup amber or dark beer)
  • 2 limes
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon salt
  • 1 cup Cajun salsa (recipe follows)
  • 8 corn tortillas
  • 1 cup Cajun guacamole (recipe follows)

Cajun Salsa

  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
  • 1 cup fresh cilantro, chopped
  • Juice of 2 or 3 limes
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon granulated sugar
  • 1 teaspoon Cajun seasoning

Cajun Guacamole

  • 1 medium onion, finely chopped
  • Pulp of 2 or 3 avocados, mashed, pits reserved
  • 1 tomato, finely chopped
  • Juice from 2 limes
  • 1 tablespoon Tabasco sauce
  • 1 teaspoon salt
  • 1 teaspoon Cajun seasoning



  1. Cut alligator into 1/4 inch pieces. Add to marinade and refrigerate overnight.
  2. In a medium bowl, combine juice of 1 lime, Cajun seasoning, salt and 1 cup Cajun Salsa. Mix well. Set aside.
  3. Heat tortillas on a hot griddle or skillet in a small amount of oil. Set aside.
  4. Remove alligator from marinade. In a cast-iron skillet or on a hot griddle, brown the alligator pieces.
  5. Add the salsa mixture to the skillet and cook until heated through.
  6. Spoon warm alligator-and-salsa mixture into tortillas. Top with Cajun Guacamole and lime.

Cajun Salsa

  1. Combine all ingredients and mix well. Refrigerate until needed.

Cajun Guacamole

  1. Combine all ingredients and mix well. Place avocado pits in mixture to keep it fresh.
  2. Refrigerate.
  3. Remove pits when ready to serve.


Per serving: 417 calories, 18g fat, 36mg cholesterol, 30g protein, 41g carbohydrates, 10g fiber, 1,114mg sodium, 36 percent calories from fat


Cajun Edge Catering, Chandler, Arizona - as published in Arizona Republic 3/28/01

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