Blackened Gator Taco Salad

Ingredients

Taco Salad:

• 12 oz of alligator tail
• 4 oz of shredded iceberg lettuce
• 8 oz corn tortillas
• 2 oz clarified butter
• 2 oz of cajun seasoning
• 2 oz of Pepper Jack cheese

 

 

Garnish:

• Sour cream
• Red bell pepper, small diced
• Thinly sliced green onion
• Black olives
• Pico de gallo, recipe follows
• J alapeño remoulade, recipe follows

 

 

Pico de gallo (Combine all ingredients that follow):

• 6 oz tomato, skin off, medium diced
• 2 oz of fresh lime juice
• ½ red onion, small diced
• 2 whole jalapeno, seeded and small diced
• 1 bunch of coarsely chopped fresh cilantro leaves
• Shredded white cabbage
• Salt and Pepper to taste

 

Jalapeño remoulade sauce (Combine all ingredients that follow):

• 1 cup mayo
• 1 oz of fresh lime juice
• ½ jalapeño, small diced
• 1 tablespoon of crushed red pepper
• 2 tablespoons of white vinegar
• Salt and white pepper to taste

 

 

Directions

Preheat cast iron skillet over high heat. Place gator in a medium size dish. Whisk together the clarified butter and coat both sides of alligator with Cajun seasoning. Place in hot skillet.  Blacken each side for 2 minutes.

Place skillet in pre-heated oven at 500° F.  Remove the skillet after 4 minutes.  Remove Gator and coarsely chop.  

Place the tortillas on a plate and add lettuce, gator, cheese and pico de gallo. Drizzle jalapeño remoulade sauce over top of salad. Add black olives and green onions. Top with sour cream.

Yield: 2-4 servings

 

Enjoy!