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Cajun Edge Catering Alligator Tacos



  • 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. Alligator: 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.
  7. Cajun Salsa: Combine all ingredients and mix well. Refrigerate until needed.
  8. Cajun Guacamole: Combine all ingredients and mix well. Place avocado pits in mixture to keep it fresh.
  9. Refrigerate.
  10. Remove pits when ready to serve.

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

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

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