Blackened Gator Taco Salad

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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




  • 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




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