Category - Restaurant

CAJUN EDGE CATERING ALLIGATOR TACOS

    Cajun Edge Catering Alligator Tacos

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

    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)

    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. Makes 4 servings.

    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

    Combine all ingredients and mix well. Refrigerate until needed.

    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

    Combine all ingredients and mix well. Place avocado pits in mixture to keep it fresh. Refrigerate. 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


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