Restaurant Recipes
Cajun Edge Catering Alligator Tacos
Ingredients
Alligator
- 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
Instructions
Alligator
- Cut alligator into 1/4 inch pieces. Add to marinade and refrigerate overnight.
- In a medium bowl, combine juice of 1 lime, Cajun seasoning, salt and 1 cup Cajun Salsa. Mix well. Set aside.
- Heat tortillas on a hot griddle or skillet in a small amount of oil. Set aside.
- Remove alligator from marinade. In a cast-iron skillet or on a hot griddle, brown the alligator pieces.
- Add the salsa mixture to the skillet and cook until heated through.
- Spoon warm alligator-and-salsa mixture into tortillas. Top with Cajun Guacamole and lime.
Cajun Salsa
- Combine all ingredients and mix well. Refrigerate until needed.
Cajun Guacamole
- Combine all ingredients and mix well. Place avocado pits in mixture to keep it fresh.
- Refrigerate.
- Remove pits when ready to serve.
Nutrition
Per serving: 417 calories, 18g fat, 36mg cholesterol, 30g protein, 41g carbohydrates, 10g fiber, 1,114mg sodium, 36 percent calories from fat
Attribution
Cajun Edge Catering, Chandler, Arizona - as published in Arizona Republic 3/28/01